Asian Inspired Stir-Fry

Now I don't claim this is anything like real Asian food.  But Colin and I enjoy this dish.

Asian Stir-fry -serves about 4

250g spaghetti, cooked separately
1 1/2 lb pork cut into bite size pieces, I use tenderloin or shoulder roast or chops
sliced vegetables, about 3 cups of your choice
4 garlic cloves, minced
1 T cornstarch
1/4 c water
1/2 c soy sauce

Brown pork over medium heat in large skillet.  Add in the harder vegetables (like carrots).  Add in the rest of the vegetables.  Stir until vegetables are crisp-tender.  Toss in cooked spaghetti and pour sauce over everything.   Stir over heat until shiny.  Serve.

Of course, I dish up Ella's little plateful before adding the sauce and I leave out most of the vegetables.