Pork Lo Mein
Ingredients
3 tablespoons cornstarch
3/4 pound pork tenderloin, halved then cut crosswise into ΒΌ inch wide strips
1 cup beef broth
2 tablespoons low sodium soy sauce
1/4 teaspoon black pepper (I used szechuan pepper blend to kick up heat)
1/2 pound linguini
1/4 cup vegetable oil
2 teaspoons sesame oil
8 scallions, sliced
3 quarter size slices fresh ginger, minced
2 garlic cloves, minced
1/4 pound mushrooms thinly sliced
1 large red bell pepper thinly sliced
1/2 head bok choy sliced thin
FOR GARNISH: Black sesame seeds& sliced fresh scallions
FOR SPICY: Chili oil and crushed red pepper
Preparation
1
Spread pork slices in a shallow bowl, sprinkle 2 tbsp cornstarch over and toss to coat. Set aside.
2
In a small bowl combine the remaining tablespoon cornstarch, broth, soy sauce and black pepper, stir and set aside.
3
Boil pasta according to package directions.
4
Meanwhile in a large skillet, heat 2 tbsp veggie oil and 1 tsp sesame oil over medium high heat. Add scallions, ginger and garlic and stir fry for a minute until starts to soften slightly.
5
Add pork and stir fry until it begins to brown, about 5 minutes. Transfer the pork-scallion mixture to a place and set aside.
6
Add remaining 2 tbsp veggie oil and 1 tsp sesame oil to the skillet. Add mushrooms and bell pepper and stir fry until the veggies begin to wilt about 5 minutes. Toss bok choy in and swirl around for about a minute to just wilt. Remove from pan and set aside.
7
At this point if your pasta is done you can drain and while in colendar you can sit veggies on top)
8
Stir the broth-cornstarch mixture to blend and add to skillet along with pork-scallion mixture. Bring mixture to a boil and cook stiring constantly until the sauce thickens slightly, about 2 minutes. Remove from heat.
9
Toss drained pasta, veggies, and pork mixture together to combine and serve hot.
10
FOR GARNISH: Sprinkle sesame seeds and sliced scallions on finished meal. If you do not have black sesame seeds, white are fine.
11
FOR SPICY: At step #2 add chili oil (a few dashes) and crushed red pepper (1/2 teaspoon or more) if you have missed this step it is fine to add some crushed red pepper at the end and toss.
12
TIP*** It is easier to slice the pork if it is partially frozen.
.
Yield:
1.0 servings
Added:
Wednesday, September 22, 2010 - 10:08pm
Comments
September 22, 2010
Feel free to add more veggies, this will only stretch the dish and add vitamins and fiber and goodness
:-)
Also if you are not a mushroom fan substitute something else; zucchini, broccoli, onions, water chestnuts, baby corn, etc.
This would work well with chicken breast or beef.