Pork and Pecan Pasta

Toni in Colorado's Note:

This is from the Town and Country Cooking put out by WALB-TV in 1996. I have tried it once and wrote in the book that it was good. The first 8 ingredients are for the marinade for the pork. When I make this again, instead of using Tabasco I plan to use chili sauce. I think it was submitted by the Department of Agriculture in Atlanta. I did not time this recipe.

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 2 teaspoons sugar
• 1 1/2 teaspoons cornstarch
• 1 1/2 teaspoons white vinegar
• 2 teaspoons gingerroot, peeled and minced (I used powder.)
• 3 tablespoons soy sauce (low sodium, I used regular.)
• 1/4 teaspoon hot sauce (I used Tabasco.)
• 4 garlic cloves, minced
• 1/2 cup water
• 1 lb pork loin, lean, boneless cut into thin strips (I only used 1/2 lb.)
• 1 teaspoon vegetable oil
• 1/2 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
• 1/3 cup pecan halves, Georgia, slivered and toasted

Directions:

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