1 Cup Sliced Crimini Mushrooms
1 Cup Green Beans – ½” slices
½ Bunch Asparagus – ½ “ slices
1 Cup Broccoli – Chopped
1 Cup Red Peppers – Sliced & Cut in ½
1 Savoy Cabbage – Shredded
2 Cups Pork Loin – Cooked & Sliced
1 Cup Bean Sprouts
1 lb Spaghetti
4 tbsp Soy Sauce
1 tbsp Sesame Oil
3 tbsp Dijon Mustard
3 tbsp Brown Sugar
2 tbsp Peanut Butter
½ tbsp Ginger – Grated
1 Cup Chicken Stock
2 Green Onions – Diced (for garnish)
2 tbsp Sesame Seeds (for garnish)
In a large sautee pan over med/high heat add 2 tbsp EVOO. Add mushrooms and cook on each side to brown, about 3 minutes per side. Remove mushrooms. Add about 1 tbsp EVOO and add in green beans, asparagus, broccoli. Cook about 5 minutes until browned. Remove from pan. Add 1 tbsp EVOO and cabbage. Cook about 8 minutes until caramelized.
In a large pot of boiling water, cook spaghetti according to directions (about 8 minutes). Reserve about 1 cup of liquid if needed to thin out sauce.
While pasta is cooking, in a small pan over med / low heat add soy sauce, sesame oil, mustard, brown sugar, peanut butter, ginger and chicken stock. Cook for about 3 minutes, stirring to combine and not burn.
In a large bowl add in the pasta, veggies, bean sprouts, cooked pork loin and the sauce. Combine fully. If needed to thin out the sauce add in some of the pasta water.
Garnish with green onions & sesame seeds. Enjoy.