How to make it
Bring a pot of water to a boil. Add in the linguine and cook according to the package directions. Reserve ½ a cup of pasta water and set it aside. Drain the linguine and rinse under cold water.
Season the pork with black pepper. Heat the avocado oil in a large pan over medium-high heat. Add in the pork and stir fry for 6-7 minutes until almost fully cooked. Remove the pork from the pan.
Add in the Lee Kum Kee Minced Ginger, Lee Kum Kee Minced Garlic, and red onion. Cook for 3-4 minutes until the onion turns translucent. Mix in the aji amarillo spice and cook for 1 minute. Stir in the bell pepper, cabbage, and baby spinach. Saute for 3-4 minutes until the vegetables are tender. Add the pork and linguine back into the pan.
In a bowl, whisk together the Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, Lee Kum Kee Panda Brand Oyster Flavored Sauce, Lee Kum Kee Pure Sesame Oil, red wine vinegar, and reserved pasta water. Pour the sauce into the pan.
Toss the pasta and sauce together until the pasta is well coated. Remove the pan from heat. Garnish with chopped parsley and enjoy!