Pork Stir Fry with Whole Wheat Fettucini

Ingredients

1 tablespoon of dijon mustard
1 tablespoon of coarse ground mustard
1/4 cup Tamari (if you can't find that use soy sauce)
1/2 cup veg or ck stock
2 teaspoons sesame oil
2 boneless center cut pork chops thinly sliced
2 tablespoons vegetable oil
1 teaspoon crushed red pepper flakes
1 carrot cut into match sticks
1 lb of whole wheat fettucini
16 shitake mushrooms sliced
3'' ginger root minced (ginger and garlic also come in tubes already minced - I use that)
3 cloves garlic minced
1 red bell pepper seeded and sliced
4 scallions chopped on an angle
2 tablespoons black sesame seeds (if you can't find them you can use toasted sesame)

Directions

Large pot of water on high to boil.

Combine with whisk mustards, tamari, stock and sesame oil in a bowl and set aside.

When water begins to boil add the carrots to blanch for one minute - remove with slotted spoon. Then add the fettucini to the boiling water and cook according to package directions. At the same time heat a wok/large skillet over medium high to high heat with the vegetable oil and red pepper flakes. Once heated add the pork and season with S&P for 2 minutes. After that add the blanched carrots along with the rest of the vegetables and ginger and garlic.

Add the drained pasta to the work and pour in the tamari mixture so the noodles soak it up - about one more minute. Serve with the black sesame seeds as garnish.