Stir-Fry Pork With Spaghetti - cooking recipe

Ingredients

2 c. cooked spaghetti
1 clove garlic, minced
1 lb. pork roast, sliced into 1/8 x 2-inch strips
3 Tbsp. sherry or saki
2 stalks celery
1 (10 oz.) snow peas
1/2 c. beef stock
2 Tbsp. oyster sauce
6 Tbsp. olive oil
1/2 tsp. red pepper flakes
1 tsp. ginger, grated
3 Tbsp. soy sauce
1 onion, sliced
1 carrot, fine sliced plus or minus 1/8-inch
1 Tbsp. cornstarch
1 Tbsp. sesame oil
1 Tbsp. water

Preparation

Heat 2 tablespoons
oil in a large frying pan and saute garlic and
red
pepper
flakes
for
29\tseconds;
add
cold spaghetti (this is a great use for leftover spaghetti).
Saute to heat and set
aside.
In
a\thot
wok
(large frying pan is o.k.) add 4 tablespoons
oil and stir-fry pork for a minute or so.
Remove to a
separate
dish.\tReheat\twok
and
add
the veggies.
Stir-fry for
a minute, then add the stock and cover for
2 minutes\tor so.
Uncover
and
add
the
Oyster
sauce (available
in
your local
grocery
in\tthe
Oriental
food section).
Return meat
to the pan.
Mix cornstarch and water and pour into
the
pan.
Stir until sauce thickens a little. Add the sesame oil and the spaghetti from the other pan.
Stir a little to mix and serve about 4 happy people.