INGREDIENTS
2 lb
boneless pork shoulder
3 cups
broccoli florets
2
carrots
2 stalks
celery
1 cup
snow peas
5 oz
canned water chestnuts
1 lb
spaghetti
1/3 cup
reduced sodium soy sauce
3 cloves
garlic
2 tbsp
brown sugar
1 tbsp
oyster sauce
1 tbsp
ginger
1 tsp
sesame oil
1 tbsp
sambal oelek