Ingredients
| ½ | pound linguine |
| 1 | tablespoon HOUSE OF TSANG® Stir-Fry oil |
| 1¼ | pounds HORMEL® ALWAYS TENDER® Original Flavor Pork Tenderloin, thinly sliced |
| 1 | cup sliced onion |
| 4 | clove garlic, minced |
| 2 | cups sliced fresh mushrooms |
| ¼ | cup HOUSE OF TSANG® Classic Stir Fry Sauce |
| 1 | tablespoon butter |
| 1 | cup frozen peas |
| Salt and freshly ground pepper, to taste |
Directions
In large pot of boiling salted water, cook linguine 12 to 15 minutes or until al dente; drain.
Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add pork in 2 batches; cook each 5 minutes or until browned. Remove from wok. Add onion and garlic; cook, stirring occasionally and adding extra oil if needed, 5 minutes longer or until softened. Add mushrooms. Cook, stirring occasionally, 5 minutes more or until browned.
Add stir-fry sauce, butter, peas and pork to wok. Cook 2 to 3 minutes or until hot. Stir in linguine; toss to combine. Season with salt and pepper.