In a large mixing bowl stir together the MARINADE ingredients (soy sauce, sherry, garlic, ginger, honey, vinegar, cornstarch, crushed red pepper) until well combined.
Add the pork slices to the marinade and stir to coat then cover the bowl and set aside to marinate for about 15 minutes.
Cook the linguini a couple minutes shy of the package directions then drain and set aside.
Heat the oil in a large wok over high heat.
Working in batches, add pork slices to the wok, reserving the marinade in the bowl, and stir-fry until browned, about 3 minutes, then transfer the fried pork to a plate and continue until all the pork is stir-fried.
Discard all but 1 TBSP of the oil from the wok then place back on the stove over high heat.
Add the yellow onion, bell pepper, carrot, mushrooms, and green onion the wok and stir-fry for about 3 minutes.
Transfer the vegetables and mushrooms to a plate and set aside.
Add the reserved marinade and BROTH ingredients (water and soy sauce) to the now empty wok and bring to a boil.
Take the wok off the heat then stir the linguini, pork, and vegetables in with the broth.
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