Pork and Pecan Pasta

• 2 teaspoons sugar
• 1 12 teaspoons cornstarch
• 1 12 teaspoons white vinegar
• 2 teaspoons gingerroot, peeled and minced (I used powder.)
• 3 tablespoons soy sauce (low sodium, I used regular.)
• 14 teaspoon hot sauce (I used Tabasco.)
• 4 garlic cloves, minced
• 12 cup water
• 1 lb pork loin, lean, boneless cut into thin strips (I only used 1/2 lb.)
• 1 teaspoon vegetable oil
• 12 cup green onion, minced
• 1 cup red bell pepper, thinly sliced
• 1 cup broccoli floret, fresh
• 4 cups tri-color spiral pasta, hot, cooked (Recipe wrote "corkscrew pasta.)
• 1 teaspoon sesame oil, dark sesame oil
• 1 teaspoon soy sauce, low sodium
• 13 cup pecan halves, Georgia, slivered and toasted

1. Add pork to marinade and toss gently to coat.
2. Cover and chill 1 hour.
3. Remove pork from marinade, reserving marinade.
4. Heat vegetable oil in a large skillet or wok over medium high heat.
5. Add pork.
6. Stir fry for 5 minutes or until pork is no longer pink.
7. Add reserved marinade, green onions and peppers; stir fry 2 minutes or until slightly thickened.
8. Add broccoli, cook for 1-2 minutes more with lid on.
9. Remove from heat.
10. In a large bowl, combine pasta, sesame oil and 1 teaspoon soy sauce; toss gently to coat.
11. Add pork mixture and pecans, tossing gently.

sugar, cornstarch, white vinegar, gingerroot, soy sauce, hot sauce, garlic, water, pork loin, vegetable oil, green onion, red bell pepper, broccoli floret, tricolor spiral pasta, sesame oil, soy sauce, pecan halves

Taken from www.food.com/recipe/pork-and-pecan-pasta-472443 (may not work)