Pork Lo Mein Recipe

Pork Lo Mein Recipe photo by Taste of Home

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This colorful main dish with crispy snow peas and baby carrots is a favorite with Denise DuBois of Coral Springs, Florida. “It's quick, healthy and the variety is endless,” she notes. “I sometimes use chicken, mushrooms, bean sprouts and cashews!” TIP: Denise sometimes serves her Lo Mein over rice or spaghetti.

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Pork Lo Mein Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

10 20 30

Ingredients

2-1/4 teaspoons brown gravy mix
1-1/2 teaspoons cornstarch
3 cups water, divided
1 tablespoon reduced-sodium soy sauce
3/4 pound pork tenderloin, sliced
2 garlic cloves, minced
1/2 to 3/4 teaspoon minced fresh gingerroot
1/8 teaspoon pepper
3 teaspoons olive oil, divided
1 cup baby carrots
1 cup fresh snow peas
1 package (3 ounces) ramen noodles

Directions

In a small bowl, combine the gravy mix, cornstarch, 1 cup water and soy sauce until smooth; set aside.
In a large skillet or wok, stir-fry the pork, garlic, ginger and pepper in 1-1/2 teaspoons oil for 5 minutes or until meat is no longer pink. Remove and keep warm. In the same pan, stir-fry carrots in remaining oil for 5 minutes. Add peas; stir-fry 4 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Return pork to the pan; heat through.
Meanwhile, in a large saucepan, bring remaining water to a boil; add ramen noodles (discard seasoning packet or save for another use). Cook for 3 minutes, stirring occasionally; drain. Serve with pork mixture. Yield: 2 servings.

Nutritional Facts 1 cup equals 536 calories, 20 g fat (7 g saturated fat), 95 mg cholesterol, 795 mg sodium, 43 g carbohydrate, 4 g fiber, 42 g protein.

Originally published as Pork Lo Mein in Cooking for 2 Fall 2007, p46