Szechwan style vegetable and pork stir fried with penne

I was craving pasta and something very spicy tonight. So I opened the refrigerator and brainstormed for a while, then created this recipe with a Szechwan twist. It is the perfect dish for someone who doesn't like vegetables as much as I do. I use the flavor and spice to mask amount of vegetables so Mr. S will eat more vegetables :).



Ingredients
* 2 cups penne pasta, cooked
* 1 pound pork loin, sliced
* 1 tablespoon light soy sauce
* 1 teaspoon white pepper
* 1/2 teaspoon sugar
* 1/2 cup water or broth
* 1 tablespoon rice wine
* 1 teaspoon fish sauce
* 2 teaspoons low-sodium soy sauce
* 1 1/2 teaspoons cornstarch
* 1 teaspoon dark sesame oil
* 1/2 teaspoon chile paste
* 1 teaspoon olive oil
* 2 cloves garlic, minced
* 1 teaspoon chopped peeled fresh ginger
* 2 cups broccoli, chopped
* 2 cups cabbage, chopped
* 1 yellow pepper, chopped
* 2 roma tomatoes, chopped
* 1 teaspoon chile flake


Preparation
1. Place the pork in a medium bowl. Sprinkle with light soy sauce, white pepper and sugar; toss well. Let stand 10-15 minutes.

2. Combine 1/2 cup water (or broth) and the next 6 ingredients (rice wine to sesame oil) in a small bowl, stirring with a whisk.

3. Heat olive oil in a large nonstick skillet over medium-high heat. Add pork to pan; stir-fry 5 minutes to brown. Remove pork from pan; set aside. Add garlic and ginger to hot pan; stir-fry 1 minute. Add all vegetables; stir-fry 5 minute or until vegetables are soft. Return pork and penne to pan; stir-fry 3 minutes.

4. Add water mixture to pan. Bring to a boil; cook 3 minute or until thick, stirring constantly. Sprinkle chile flakes for garnish.