One of the nicest things about Asian cuisines is that they rely more on vegetables and complex carbs than on meat. This recipe serves four people generously, yet calls for only 3/4 pound of meat.
1/2 16-ounce package linguine or spaghett
1-3/4 inch thick pork shoulder blade steak or 3/4 pound fresh boneless pork butt
1/4 cup ketchup
1/4 cup soy sauce
1 tablespoon sugar
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon salt
3 medium green onions, cut into 2-inch pieces
1 medium garlic clove, halved
1/4 pound bean sprouts or 1 16-ounce can bean sprouts thoroughly drained
1/4 unsalted peanuts, finely chopped
About 45 minutes before serving, prepare pasta and drain.
While pasta cooks, remove blade from shoulder blade steak and slice meat crosswise into 1/8 inch thick slices. In bowl, mix pork, ketchup, soy sauce, sugar, crushed red pepper and ginger; set aside.
Beat eggs with salt until blended and scramble over high heat, breaking into small pieces.
Add 2 tablespoons oil to skillet, reduce heat to medium and cook green onions and garlic until garlic is golden. Remove onions with slotted spoon and add to eggs; discard garlic.
Turn heat to medium high and cook pork mixture until pork loses its pink color, stirring frequently. Add bean sprouts, cook until slightly wilted, loosening brown bits as you go.
Add pork, eggs and onions. Toss with pasta and chopped peanuts and enjoy!