Lo Mein

By Nilson

Ingredients

• 3/4 pound pork tenderloin, cut into 3/4 inch cubes, or 3/4 pound boneless lean pork loin chops, cut int thin strips
• 8 ounces fettuccine pasta or udon noodles
• 2 cups small broccoli florets
• 1 cup sliced fresh mushrooms
• 3/4 cup matchstick sized pieces of red bell pepper
• 1/2 cup sliced scallions
• Sauce
• 3/4 cup plus 2 Tablespoons chicken broth
• 3 Tablespoons reduced sodium soy sauce
• 3 Tablespoons dry sherry
• 1 Tablespoon plus 1 1/2 teaspoons dark brown sugar
• 2 teaspoons toasted (dark) sesame oil
• 3 to 4 teaspoons Szechuan seasoning
• 1 teaspoon cornstarch

Preparation

Step 1

To make the sauce, combine all the sauce ingredients except the cornstarch in a small bowl and stir to mix well.
Pour 1/4 cup of the sauce mixture over the pork, toss to mix well and set aside for 20 minutes.
Dissolve the cornstarch into 1 T of the remaining sauce, then add the cornstarch mixture to the sauce and set aside.
While the meat is marinating, cook the pasta according to package directions, drain well, and set aside.
Coat a large, deep, nonstick skillet or wok with cooking spray and preheat over medium high heat. Add the pork, along with the sauce it is marinating in, and stir fry for about 4 minutes or until all the liquid evaporates and the meat is thoroughly cooked and nicely browned. Remove the meat from the skillet and set aside to keep warm.
Respray the skillet and add the broccoli, mushrooms, bell pepper pieces, and scallions. Stir-fry for about 3 minutes or until the vegetables are crisp tender. Cover the skillet periodically during cooking as it starts to dry out (the steam released during cooking will moisten the skillet). Add a little water or broth during cooking if needed.
Place the pork back in the skillet and toss to mix well. Add the pasta and toss to mix well. Stir the sauce and pour it over the pasta mixture. Cook and stir for a minute or two or until the sauce comes to a boil and thickens slightly. Serve hot.