Ingredients: 3 tbsp sesame oil 12 ounces pork tenderloin, cut into thin strips 1 pound dried taglioni 1 tbsp olive oil 8 shallots, sliced 2 garlic cloves, chopped 1-inch piece fresh ginger root, grated 1 fresh green chili, chopped 1 red bell pepper, cored, seeded, thinly sliced 3 zucchini, thinly sliced 2 tbsp ground almonds 1 tsp ground cinnamon 1 tbsp oyster sauce 2 ounces creamed coconut, grated Salt and pepper Directions:1. Heat the sesame oil in a preheated wok. Season the pork and stir-fry for 5 minutes. 2. Bring a pan of salted water to a boil. Add the taglioni and olive oil and cook for 12 minutes. Set aside and keep warm. 3. Add the shallots, garlic, ginger, chili to the wok and stir-fry for 2 minutes. Add the bell peppers and zucchini and stir-fry for 1 minute. 4. Finally add the ground almonds, cinnamon, oyster sauce and creamed coconut to the wok and stir-fry for 1 minute. 5. Drain the taglioni and transfer to a serving dish. Top with the stir-fry and serve immediately. |