1 lb. boneless pork
4 oz. linguini
1 tbsp. cooking oil
1 clove garlic, minced
6 oz. fresh or frozen peas
1 c. milk
1 tsp. dried basil
Dash of ground nutmeg
1 c. shredded Swiss cheese
4 oz. fresh mushrooms, sliced

Partially freeze the pork. Thinly slice pork into bite size pieces. Cook linguini in boiling salted water for 8 to 10 minutes, until tender. Preheat wok; add cooking oil. Stir fry garlic for 30 seconds. Add pea pods. Stir-fry 2 minutes. Remove pea pods and garlic. Add more oil if necessary. Add pork to wok. Stir-fry 3 to 4 minutes. Remove from wok. In the wok, heat milk, basil and nutmeg. Add the cheese; cook and stir just until the cheese melts. Stir pea pods, pork and mushrooms into the cheese mixture. Heat through. Remove from heat. Add linguini; toss to heat through.