Shanghai Noodles with Cabbage, Pork and Peas

Ingredients

• 12 ounces linguine pasta
• 12 ounces boneless pork loin
• 1 tablespoon (15 mL) dry sherry or rice wine
• 1 tablespoon (15 mL) soy sauce
• 2 teaspoons (10 mL) sugar
• 1 tablespoon (15 mL) vegetable oil
• 2 cloves garlic, minced
• 2 teaspoons (10 mL) finely chopped, peeled fresh ginger
• 3 cups (750 mL) coarsely shredded napa (Chinese) cabbage
• 1 cup (250 mL) frozen peas, thawed
• 6 scallions, cut into 2-inch lengths and thinly sliced lengthwise
• 3 rac{1}{4} cups (190 mL) reduced-sodium, fat-free chicken broth
• 2 tablespoons (30 mL) bottled oyster sauce
• 1 rac{1}{4} teaspoons (7 mL) cornstarch mixed with 2 teaspoons water
• 1 rac{1}{4} cups (65 mL) fresh bean sprouts
• 1 teaspoon (5 mL) dark sesame oil