Pork Loin Marinara Linguine

Pork Loin Marinara Linguine 
(2 servings)

300 - 400 g of pork loin meat (diced)
1 carrot (diced)
1 yellow capsicum (diced)
1 cloves of garlic (minced)
1 bottle of Prego's Marinara Sauce (I used about 3/4 bottle)

Marination:
Soya Sauce (1 teaspoon)
Salt (1 teaspoon)
Huadiao Wine (2 dashes)
Sesame Oil (2 teaspoons)
Pepper (2 dashes)

1. Marinate the pork and let it set for 30 min or so
2. Heat up the wok and put a tablespoon of oil
3. Stir fry the garlic until it lets off the aroma
4. Put in the meat and stir fry until they are 80% done
5. Pour in the carrots and capsicum and fry together
6. Pour  a 1/4 water into the mixture and let him simmer over medium heat ( for about 5-10 min, depending on how soft you want your carrots to be)
7. Pour the Marinara sauce and mix well
8. Heat for a couple minutes before pouring it over the linguine (cooked as instructed)

I chose the yellow capsicum cos' I love the contrast in colours with the carrots. They really look pretty together but of course with the Marinara, everything will look the same. Haha! But it's always good to try a variety of food colours for health reasons.

I have not done my "once-a-weekend" cooking since I got my cough. I am trying to start with something simpler. I think I have a love-hate relationship with cooking. I love to cook but I hate the aftermath --> the perspiration, the greasey face and floor, the yellow-faced wife look. I wonder how come the chef and those modern ladies on tv/movies made cooking seem so simple and hassle - free. Even those on Master Chef and Top Chef, after cooking, they still look as good as new. Is it they cook in the air conditioning???? Or just the weather here??? Haha, just mindless rantings here... :p