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Pork Lo Mein
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1 pork tenderloin (1 pound)
1/4 cup reduced-sodium soy sauce
3 garlic cloves, minced
1 teaspoon minced fresh gingerroot
1/4 teaspoon crushed red pepper flakes
2 cups fresh snow peas
1 medium sweet red pepper, julienned
3 cups cooked thin spaghetti
1/3 cup reduced-sodium chicken broth
2 teaspoons sesame oil
Cut tenderloin in half lengthwise. Cut each half widthwise into 1/4-in. slices;
set aside. In a large resealable plastic bag, combine the soy sauce, garlic,
ginger and pepper flakes; add pork. Seal bag and turn to coat; refrigerate for 20
minutes. In a large nonstick skillet or wok coated with cooking spray,
stir-fry pork and marinade for 4-5 minutes or until meat is no longer pink. Add
peas and red pepper; stir-fry for 1 minute. Stir in spaghetti and broth; cook 1
minute longer. Remove from the heat; stir in sesame oil.
Yield: 4 servings.
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Printed from tasteofhome.com Oct 7, 2008Copyright Reiman Media Group, Inc © 2008 |