Pork Lo Mein

• 8 oz. lean pork tenderloin, cut in 1/4 inch wide strips
• 3 T. soy sauce, divided
• 1 T. minced garlic
• 2 T. ginger root, fresh, minced
• 8 oz. uncooked linguini
• 1/2 c. carrots, thinly sliced
• 1 t. canola oil
• 4 oz. button mushrooms, sliced
• 1/2 c. chicken broth
• 1 t. sesame oil
• 1/3 c. scallions, sliced

In a medium bowl, toss pork with 2 T. soy sauce, garlic and ginger; let stand 20 minutes.
Meanwhile, cook linguini in a large pot of salted water according to package directions; add carrots to pot 5 minutes before linguini will be done. Drain and set aside.
Heat canola oil in a large nonstick skillet over medium-high heat, add mushrooms and pork. Increase heat to high; stir-fry until mushrooms are lightly browned and port is cooked through, about 6 minutes.
Add drained linguini and carrots, broth, remaining T. soy sauce and sesame oil to skillet; tossover low heat until combined. Remove from heat and stir in scallions; serve immediately.