1/2 red bell pepper, seeds removed and thinly sliced
2 TBSP soy sauce
DIRECTIONS
Cook the linguine according to package directions. Drain and set aside.
In a large bowl mix the ingredients for the marinade: 2 TBSP soy sauce, salt, white pepper, honey, sherry, and water add the pork and allow to sit for at least 15 minutes.
Stir the 2 tsp peanut oil and the cornstarch in with the marinated pork.
Heat a large pan or wok over high heat until very hot. Add 1/4 cup (4 TBSP) of the oil to the pan and then, working in two batches begin to stir-fry the pork. Carefully add half the pork to the pan and cook, stirring constantly, for 30 seconds to 1 minute. Remove the pork from pan and set aside. Wipe the pan out and add another 1/4 cup of oil, repeat with remaining pork.
Return the pan to high heat and add 1 TBSP of oil. Add the garlic, ground peppercorns, jalapeño, and red pepper. Stir fry, moving constantly for 30 seconds to 1 minute.
Add the soy sauce, cooked linguini, and pork with any drippings to the pan with the peppers. Toss together, taste and season if needed, serve immediately.
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