Ugh. Rachel Ray. I love to hate you, and hate to love some of your recipes. I love this recipe. The sauce has great flavor, and I love it over the fresh fettuccine. The original recipe here, calls for quite a few different vegetables than the ones I routinely use. But that's what's so good about this recipe, you can really use whatever vegetables you want and it will taste just how you like it. You could even use chicken, though I've never done this. Even though there is a lot of prep involved, this makes a good weeknight dinner because it comes together so quickly once you start cooking. Enjoy and break out your chopsticks (if you have some).
Asian Pork Stir Fry
1 rounded tbsp. of sweet hot mustard
1/4 cup tamari soy sauce
1/2 cup vegetable or chicken stock
2 tsp. toasted sesame oil
2 boneless center cut pork loin, 8 ounces each
2 tbsp. canola oil
1 tsp. red pepper flakes
1 package of fresh linguine or fettucine (next to ravioli & tortellini at grocery store)
1 generous handful of matchstick carrots
1 large red pepper thinly sliced
1 bunch broccoli cut into small florets
1 large or 2 small zucchini squashs cut in half lengthwise then sliced thinly
2 tablespoons toasted sesame seeds (toast in dry fry pan over medium heat for a few minutes until golden and fragrant)
Put a large pot of water on to boil for pasta.
Place sweet hot mustard in a bowl. Whisk in Tamari sauce. Add stock and sesame oil to the broth and soy. Set aside.
Slice the pork chop very thinly against the grain.