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.
