Pork Orange Lo Mein
No need for Chinese take out with this fresh Pork Orange Lo Mein recipe! If you have lo mein noodles available in your supermarket, use them instead of linguine noodles.
- STIR FRY
- 1 (16 ounce) package linguine
- 2 tablespoons canola oil, divided
- 1 1/2 pounds boneless pork chops
- 1 broccoli head, cut into florets
- 1 medium red bell pepper, julienned
- 1 medium red onion, cut into thin wedges
- 1/2 cup shredded carrots
- 1/3 cup slivered almonds, optional, I used honey roasted for a touch of sweetness
- Sliced green onions, optional
- 1 cup chicken broth
- 1/3 cup orange marmalade
- 1/4 cup soy sauce
- 2 tablespoons corn starch
- 3 teaspoons minced garlic, about 3 cloves
- 1/2 teaspoon ground ginger
Preparation time 10mins
Cooking time 25mins
Adapted from simplesweetsavory.com
Cook pasta according to package directions until al dente; drain.
Meanwhile, whisk together glaze ingredients in a small bowl. Set aside.
Heat 1 tablespoon canola oil in a large skillet or wok over medium-high heat. Add pork and stir-fry, stirring occasionally, until browned and center of pork is no longer pink. Transfer to a bowl and keep warm.
Add remaining 1 tablespoon canola oil to skillet. Add broccoli and stir fry, turning occasionally, until florets are bright green and just slightly firm. Add bell peppers, onions, and carrots and stir-fry until crisp-tender, about 2 minutes.
Add pork back to pan, whisk glaze in bowl again, and pour glaze into pan.
Bring glaze to a boil and stir constantly until thickened, about 2 minutes.
Add linguine and toss to combine. Serve sprinkled with slivered almonds and green onions.
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