Pork Lo Mein

Pork Lo Mein

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  • ½ lb boneless pork loin

  • 2 cups snap pea pods

  • 1 cup baby-cut carrots, cut lengthwise into ¼ inch sticks

  • ½ package (9oz) refrigerated linguine, cut into 2 inch pieces

  • ⅓ cup chicken broth

  • 1 tbsp soy sauce

  • 2 tsp cornstarch

  • 1 tsp suger

  • 2 to 4 cloves garlic, finely chopped

  • 2 tsp finely chopped gingerroot

  • ½ cup thinly sliced red onion

  • toasted sesame seeds


1. Trim fat from pork. cut pork with grain into 2x1-inch strips; cut strips accross grain into 1/8-inch slices(pork is easier to cut if partially frozen, about 1 1/2 hrs). Remove strings from pea pods. 2. Heat 2 quarts water to boiling in 3-quart saucepan. Add pea pods, carrots and linguine; heat to boiling. Boil 2 to 3 minutes or until linguine is just tender; drain. 3. In small bowl, mix broth, soy sauce, cornstarch, sugar, garlic and gingerroot. 4. Spray wok or 12 inch skillet with cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add pork and onion; cook, stirring constantly, about 2 minutes or until pork is no longer pink. Stir broth mixture into pork mixture. Stir in pea pods, carrots and linguine. cook 2 minutes, stirring occasionally. Sprinkle with sesame seed.


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