Asian Inspired Stir-fry

Now I don’t claim this is anything like real Asian food.  But Colin and I enjoy this dish.

Asian Stir-fry -serves about 4

250g spaghetti, cooked separately

1 1/2 lb pork cut into bite size pieces, I use tenderloin or shoulder roast or chops

sliced vegetables, about 3 cups of your choice

4 garlic cloves, minced

1 T cornstarch

1/4 c water

1/2 c soy sauce

Brown pork over medium heat in large skillet.  Add in the harder vegetables (like carrots).  Add in the rest of the vegetables.  Stir until vegetables are crisp-tender.  Toss in cooked spaghetti and pour sauce over everything.   Stir over heat until shiny.  Serve.

Of course, I dish up Ella’s little plateful before adding the sauce and I leave out most of the vegetables.