Stir-Fry Pork With Spaghetti

• 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

1. Heat 2 tablespoons
2. oil in a large frying pan and saute garlic and
3. red
4. pepper
5. flakes
6. for
7. 29teconds;
8. add
9. cold spaghetti (this is a great use for leftover spaghetti).
10. Saute to heat and set
11. aside.
12. In
13. atot
14. wok
15. (large frying pan is o.k.) add 4 tablespoons
16. oil and stir-fry pork for a minute or so.
17. Remove to a
18. separate
19. dish.teheattok
20. and
21. add
22. the veggies.
23. Stir-fry for
24. a minute, then add the stock and cover for
25. 2 minutestr so.
26. Uncover
27. and
28. add
29. the
30. Oyster
31. sauce (available
32. in
33. your local
34. grocery
35. inthe
36. Oriental
37. food section).
38. Return meat
39. to the pan.
40. Mix cornstarch and water and pour into
41. the
42. pan.
43. Stir until sauce thickens a little. Add the sesame oil and the spaghetti from the other pan.
44. Stir a little to mix and serve about 4 happy people.

clove garlic, pork roast, sherry, stalks celery, snow peas, beef stock, oyster sauce, olive oil, red pepper, ginger, soy sauce, onion, carrot, cornstarch, sesame oil, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=244971 (may not work)