Pork Lo Mein
"Make you own Chinese takeout! Many common Chinese seasonings, like soy sauce and fresh gingerroot, are inexpensive and keep well. (From Betty Crocker's "Money Saving Meals" cookbook)."
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄2 lb boneless pork loin
- 2 1⁄2 cups sugar snap peas
- 1 1⁄2 cups baby carrots, cut lengthwise into 1/4-inch sticks
- 0.5 (9 ounce) package fresh linguine, cut into 2-inch pieces
- 1⁄3 cup chicken broth
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 2 teaspoons finely chopped gingerroot
- 2 -4 garlic cloves, finely minced
- 2 teaspoons canola oil
- 1⁄2 cup red onion, thinly sliced
- toasted sesame seeds (optional)
directions
- Trim fat from pork. Cut pork with grain into 2x1" strips.
- Cut strips across grain into 1/8" slices.
- Remove strings from peas.
- In 3 quart saucepan, heat 2 quarts water to boiling.
- Add peas, carrots and linguine; heat to boiling.
- Boil 2-3 minutes or just until linguine is tender; drain.
- In small bowl, mix broth, soy sauce, cornstarch, sugar, gingerroot and garlic.
- In 12" skillet or wok, heat oil over Medium-High heat.
- Add pork and onion; stir-fry about 2 minutes or until pork is no longer pink.
- Stir broth mixture; add to pork mixture and stir.
- Stir in peas, carrots and linguine.
- Cook 2 minutes, stirring occasionally.
- Sprinkle with sesame seeds, if desired.
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RECIPE SUBMITTED BY
PSU_Lioness
Coal Township, Pennsylvania
Founding member of 'Zaar from way back in 2005 when this site was in its heyday. I didn't really start trying to cook until I was in my 20's, but Recipe Zaar really helped build my love for food and showed me the beauty of culinary experimentation. I'm still here as of 2024 so I hope you enjoy the recipes that I've managed to compile over the last two decades. Thanks for stopping by!
