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Pork Lo Mein

Pork Lo Mein
This colorful main dish with crispy snow peas and baby carrots is a favorite with Denise DuBois of Coral Springs, Florida. β€œIt's quick, healthy and the variety is endless,” she notes. β€œI sometimes use chicken, mushrooms, bean sprouts and cashews!” TIP: Denise sometimes serves her Lo Mein over rice or spaghetti.
2 ServingsPrep/Total Time: 30 min.

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
© Taste of Home 2013

2 of 2

Pork Lo Mein (continued)

Directions (continued)

  • ramen noodles (discard seasoning packet or save for another use).
  • Cook for 3 minutes, stirring occasionally; drain. Serve with pork
  • mixture. Yield: 2 servings.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013