A Pound Of Cooked Linguine
A Pound Of Ground Pork
Two Teaspoons Of Finely Chopped Fresh Ginger
Two Minced Garlic Cloves
1/4 Cup Of Finely Chopped Scallions
1/3 Pound Of Baby Bok Choy Washed And Cut Into About Two Inch Pieces
1/2 Pound Of Sugar Snap Peas Cut Into About One Inch Pieces
3/4 Cup Of Red Bell Pepper Cut Into About One Inch Pieces
A Cup Of Chicken Stock
A Tablespoon Of Corn Starch
Two Teaspoons Of Honey
A Tablespoon Of Sriracha Chili Sauce
Four Tablespoons Of Canola Oil
A Tablespoon Of Sesame Oil
1/2 Cup Of Soy Sauce
1/2 Teaspoon Of Sea Salt
1/2 Teaspoon Of Ground Black Pepper
Combine the chicken stock and the corn starch in a mixing bowl. Whisk until well blended. Set this mixture aside.
Season the ground pork with the sea salt and the ground black pepper. Into a 12-14 inch non-stick skillet, add the ground pork and a tablespoon of canola oil. Cook on medium heat while stirring to break up the meat until the pork is browned. Drain the cooked meat in a colander and set it aside.
Into the same skillet, add three tablespoons of canola oil, the sesame oil, the ginger, the garlic, and the scallions. Cook on medium heat stirring frequently for three minutes. Add the bok choy, the sugar snap peas, and the red bell pepper. Cook while stirring frequently for five minutes. Add the soy sauce, the honey, and the Sriracha sauce. Stir well to incorporate all of the ingredients. Add the cooked pork. Stir again. Add the chicken stock and corn starch mixture to the skillet. Cook while stirring for two minutes until the mixture thickens slightly.
Taste and add more soy sauce and/or Sriracha sauce, if desired. Add the cooked linguine and mix well. Garnish with chopped peanuts and/or sesame seeds.