Pork Lo Mein
Source of Recipe
Source: Betty Crocker: Simple Home Cooking - Jan. 2005, #216
Pork Lo Mein
Pick up some egg rolls in the deli to serve with this Asian inspired dish.
1/2 pound pork boneless loin
2 cups sugar snap pea pods
1 cup baby-cut carrots, cut lengthwise into 1/4-inch sticks
1/2 package (9-oz.) refrigerated 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 gingeroot
2 to 4 cloves garlic, finely chopped
2 teaspoons vegetable oil
1/2 cup thinly sliced red onion
Toasted sesame seed, if desired*
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 hrs). Remove strings from pea pods.
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. In small bowl, mix broth, soy sauce, cornstarch, sugar, gingeroot and garlic.
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, if desired.
Yields: 6 servings
Note: *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.
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