Pork Lo Mein
- Total Time
Here's a revamped restaurant favorite. It's quick and tasty, perfect for when you're craving Chinese food.
uncooked lean pork tenderloin8 oz, cut in 1/4-inch-wide strips
low sodium soy sauce3 Tbsp, divided
ginger root2 Tbsp, fresh, minced
minced garlic1 Tbsp
uncooked linguini8 oz
table salt⅛ tsp, or to taste (for cooking pasta)
uncooked carrot(s)½ cup(s), thinly sliced
canola oil1 tsp
button mushrooms4 oz, or shiitake mushroom caps, sliced
reduced-sodium chicken broth½ cup(s)
toasted sesame oil1 tsp
uncooked scallion(s)⅓ cup(s), sliced
- In a medium bowl, toss pork with 2 tablespoons of soy sauce, ginger and garlic; let stand 20 minutes.
- Meanwhile, cook linguini in a large pot of lightly salted water according to package direction; add carrots to pot 5 minutes before linguini will be done. Drain; set aside.
- Heat canola oil in a large nonstick skillet over medium-high heat; add mushrooms and pork. Increase heat to high; stir-fry until mushrooms release their liquid and become lightly browned, and pork is cooked through, about 6 minutes.
- Add drained linguini and carrots, broth, remaining tablespoon of soy sauce and sesame oil to skillet; toss over low heat until combined. Remove from heat and stir in scallions; serve immediately. Yields about 1 1/4 cups per serving.