1 1/4 pounds pork shoulder, sliced into thin strips
1/2 medium yellow onion, thinly sliced
2 medium carrots, peeled and grated
1/2 tsp salt
2 large eggs, lightly beaten
2 tsp crushed red pepper flakes
1/2 cup chopped peanuts, divided
1 bunch freshly chopped cilantro leaves, divided
DIRECTIONS
Cook the linguine according to package directions then drain and set aside.
In a small bowl mix together the SAUCE ingredients (soy sauce, garlic, lime juice, peanut butter, honey) until well combined then set aside.
Heat a wok or large pan over high heat.
When the pan is hot drizzle in 1 TBSP of oil then add half the pork and stir-fry until browned, 2 to 3 minutes. Transfer the cooked pork to a plate then add 1 TBSP of oil to the pan and stir-fry the remaining pork for 2 to 3 minutes then transfer that pork to the plate as well.
Keep the pan over high heat then add the onion, carrots, and salt to the pan and stir-fry for about 1 minute.
Push the vegetables to one side of the wok then pour the beaten eggs on the other side of the pan. Scramble the eggs and cook until set, about 1 minute.
Add the pork, linguine, sauce, crushed red pepper, half the peanuts, and half the cilantro to the pan and stir-fry for 1 more minute.
Serve topped with the remaining peanuts and cilantro.
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