I’m always on the lookout for something different, and I was so happy when I found this recipe. I don’t have many pork recipes, and all my other asian style recipes are served over rice. It’s lighter than it looks, and the flavor is different from any thing else that I make. Once everything is chopped, it’s quick and easy to make, and I had lots of leftovers – my favorite! This made a really great meal, and Al especially liked the snow peas.
3/4 lb boneless pork, cubed
9 garlic cloves, minced
2 T fresh ginger, minced (about 3 inch piece)
1 lb mushrooms, sliced
1 red bell pepper, sliced
1 lb snow peas, trimmed and cut in half
2 T soy sauce, or to taste
1 T sesame oil
spaghetti, cooked according to package directions
Cook pork in a large frying pan or wok coated with non-stick cooking spray until pork is just cooked. Add garlic and ginger and cook about 1 minute. Add mushrooms and cook until beginning to soften. Add pepper and cook until crisp-tender, then add snow peas and cook until crisp and bright green. Stir in soy sauce and sesame oil, and serve over spaghetti. This makes enough for 6 or 8 servings.