COOKING WITH GALA

JYA JYA MEN
Japanese Pork and Peppers on Pasta

1 tablespoon vegetable oil
1 medium pepper, stemmed, seeded, deribbed and chopped
1 garlic clove, minced
2 green onions, trimmed and chopped
1/3 pound ground pork

1 tablespoon sesame oil
1 tablespoon sake
2 tablespoons sugar
1/2 cup medium miso paste
2 tablespoons minced fresh ginger
1/2 cup chicken stock

1 pound linguine (prepared al dente)

Mix together the sesame oil, sake, sugar, miso paste, ginger and chicken stock, stirring until smooth. Pour into the skillet and stir to combine. Bring to a boil, then cover and simmer for 10 to 15 minutes. Let rest overnight in the refrigerator, then allow to reach room temperature.

Heat oil in a nonstick skillet over medium-high heat, add the pepper, garlic and green onions and sauté 2 minutes, add the pork and cook until the meat is light brown, stir in the sauce and serve over the hot, cooked linguine. Serves 4