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

Procedures :
Heat the sesame oil in a preheated wok. Season the pork and stir-fry for 5 minutes. 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. 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. Finally add the ground almonds, cinnamon, oyster sauce and creamed coconut to the wok and stir-fry for 1 minute. Drain the taglioni and transfer to a serving dish. Top with the stir-fry and serve immediately.
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Category : Meats

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