8 oz. linguine or spaghetti
1 lb. pork sirloin cutlets, each 1/4 inch thick OR
Pork chops boned and sliced 1/4 inch thick
1/4 c. ketchup
1/4 c. soy sauce
3 med. size green onions, cut into 2 inch pieces
1 tbsp. sugar
1/2 tsp. crushed red pepper
1/4 tsp. ground ginger
2 eggs
1/4 tsp. salt
Salad oil
1 clove garlic, cut in half
3/4 lb. fresh bean sprouts OR 1 (16 oz.) can bean sprouts, drained
1/4 c. peanuts, finely chopped

Prepare linguine, keep warm (drain). Cut pork at an angle into 1/8 inch slices. Mix pork, ketchup, soy sauce, sugar, crushed red pepper and ginger, set aside.

Beat eggs with salt. Heat 1 tablespoon oil in skillet, cook egg mixture stirring until eggs are the size of peas. Spoon eggs into large bowl.

In same skillet, heat 2 tablespoons oil, cook onions and garlic until garlic is golden. Discard garlic with slotted spoon, remove green onions to bowl with eggs. In remaining oil in skillet over med-high heat, cook pork mixture, stirring frequently, until pork loses its pink color. Add bean sprouts, cook until sprouts are slightly wilted.

Spoon pork mixture into bowl with eggs, toss with linguine and sprinkle with chopped nuts.

8 serving.