A plate of sliced star fruit and oranges makes a beautiful finish for this Asian- inspired dish
8 ounces ½-inch thick boneless pork cutlets
2 tablespoons soy sauce
3 cloves garlic
1 teaspoon minced fresh ginger (or ¼ teaspoon ground ginger)
12 ounces dried or 1 pound fresh linguine
2 medium sized carrots, peeled and sliced
1 tablespoon chopped cilantro (or chopped parsley)
2 tablespoons vegetable oil divided
2 large eggs beaten
8 ounces bean sprouts
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In a stockpot, bring 4 quarts of water to a boil. Meanwhile, trim the fat from the pork. Cut the pork into strips about ¼-inch thick. In a medium-size bowl, combine the prok strips, soy sauce, garlic, ginger and cayenne pepper. Let it stand 20 minutes to marinate
Cook linguine and carrots together in the boiling water until they are tender but still firm to the bite, 9 to 11 minutes. ( if you are using fresh linguine, cook the carrots for 4 minutes before adding the pasta.
In a large skillet, heat 1 tablespoon of oil over moderate heat. Pour beaten eggs into the pan and fry until the underside is set, turn the eggs over and cook the other side. Transfer the eggs to a plate and cut them into ½ -inch strips; set aside
In the same skillet , heat the remaining oil over high heat. Add the pork and stir fry until it is lightly browned, 3 to 4 minutes. Add bean sprouts and cook until they are slightly wilted, about 1 more minute
Drain the linguine and carrots, transfer them to a serving bowl. Add the pork mixture, the egg strips and cilantro. Toss gently.
Cuisine Writer
