Pork Lo Mein
- 1/2 lb boneless pork loin
- 2 cups snap pea pods
- 1 cup baby-cut carrots, cut lengthwise into 1/4 inch sticks
- 1/2 package (9oz) refrigerated linguine, cut into 2 inch pieces
- 1/3 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
- 1/2 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.