Pork Lo Mein

Forget fast food! You can put an Asian-style supper on the table in under 30 minutes.

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Servings 6

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( 6 ) Ratings

6 Ratings

5 Stars 17%

4 Stars 17%

3 Stars 50%

2 Stars

1 Stars 17%

Member Reviews ( 1 )

9c06c022-b577-43b1-a512-6e07dbcf1865

ingredients 13
Prep Time 25 min
Total Time 25 min

Ingredients

1/2: lb pork boneless loin

2: cups fresh sugar snap pea pods

1: cup baby-cut carrots, cut lengthwise into 1/4-inch sticks

1/2: package (9-oz size) refrigerated linguine, cut into 2-inch pieces

1/3: cup Progresso® chicken broth (from 32-oz carton)

1: tablespoon soy sauce

2: teaspoons cornstarch

1: teaspoon sugar

2: teaspoons finely chopped gingerroot

2: to 4 cloves garlic, finely chopped

2: teaspoons vegetable oil

1/2: cup thinly sliced red onion

: Toasted sesame seed*, if desired

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Directions

1 Trim fat from pork. Cut pork with grain into 2x1-inch strips; cut strips across grain into 1/8-inch slices (pork is easier to cut if partially frozen, about 1 1/2 hours). Remove strings from pea pods.
2 In 3-quart saucepan, heat 2 quarts water to boiling. Add pea pods, carrots and linguine; heat to boiling. Boil 2 to 3 minutes or just until linguine is tender; drain.
3 In small bowl, mix broth, soy sauce, cornstarch, sugar, gingerroot and garlic.
4 In 12-inch nonstick 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; stir into pork mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with sesame seed.

EXPERT TIPS

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Expert Tips

To toast sesame seed, sprinkle in ungreased heavy skillet and cook over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Use a 9-ounce package of Green Giant Select® frozen sugar snap pea pods, thawed and drained, if fresh pea pods are not available.

Pick up some egg rolls at the deli to serve with this Asian dish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 35),

% Daily Value

Total Fat: 4g; 4%
(Saturated Fat 1g, 1% ),
Cholesterol: 25mg; 25%;
Sodium: 230mg; 230%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 3g 3% ),
Protein: 16g; 16%

% Daily Value*:

Iron: 14%;

Exchanges:

2 Starch; 2 Vegetable; 1 Lean Meat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Rebecca313

report Posted Feb. 24, 2011 12:48 PM

This was a great recipe as a base, but I decided to sneak in more vegetables (mushrooms, bell pepper, water chestnuts) to make it a more filling stir fry. I also used rice noodles that I had on hand instead, and dressed up the sauce with some oyster sauce and szechwan.