450 g spaghetti
1 ½ dl of olive oil
350 g pork fillets
3 cloves of garlic
2 ½ dl fresh Ginger if you do not have add ginger seasoning
1 red bell pepper , deseeded and thinly sliced in stick.
1 yellow bell pepper , deseeded and thinly sliced in stick.
1 Zucchini, cutt in think stick.
2 dl of coconut milk
salt and black pepper.
Put to boil in a pot salted water. Add the spaghetti in the pot when the water starts to boil. Let it be for 8 – 10 minutes or when the spaghetti is soft (al Dente).
Heat in the wok pan olive oil with chili and bay leaf don’t let it fry until black, fry for 3 minutes. Add the pork fillets and wok for 5 minutes. Add garlic, onion, fresh/seasoning ginger and wok for 2 minutes.
Add red, yellow bell pepper and zucchini and wok for 4 minutes. Add cinnamon seasoning, salt, black pepper, coconut milk and peanuts wok everything for 3 minutes. Let everything fry until soft.
Drain the spaghetti from the boiling water and wash with cold water. Transfer the spaghetti into a serving dish and pour on top the pork fillet mixture and it is ready to serve.