Pork Lo Mein or Stir-Fry

Lo Mein is very simple to make, and you can easily substitute in any vegetables you happen to have on hand. When making a stir-fry like this, just keep in mind that not all vegetables need the same cook time, and add them to the pan as you go. If you gather and prep all the ingredients before beginning to cook, this comes together very easily. I have included nutrition information with and without the noodles, because this makes a tasty stir-fry on its own.

Pork Lo Mein

Makes 4 servings

8 oz spaghetti, cooked and drained
9 oz pork loin, sliced thin
2 TBL olive oil for the pan
2 oz snow peas, trimmed
1 cup (3 oz) carrots, julienned
1 small onion, sliced (2 oz)
8 oz bok choy

SAUCE:
2 tsp cornstarch
1/4 cup soy sauce
3 TBL Hoisin sauce
1 TBL minced garlic
1/4 tsp ground ginger
1 TBL sesame seeds
1 tsp sesame oil

Mix sauce ingredients together and set aside.

Prepare vegetables: separate bok choy leaves from stems and chop stems into 1-inch pieces.

While spaghetti is cooking, stir-fry the pork in a large skillet. Drain and reserve in a bowl. Wipe out the skillet, add fresh oil and stir-fry the vegetables, adding a new group every few minutes as the vegetables cook:

1. Onion, bok choy stems and carrots
   2. Snow peas
   3. Bok choy leaves

Return pork to pan. Add sauce and cook 2 minutes until it thickens.

Add noodles to pan. Serve immediately.

 

VARIATIONS: Vegetable combinations can vary & are limited to your imagination. Try these:
3 cups cole slaw mix (if you can’t find bok choy)
2 cups mushrooms, sliced
1 cup sugar snap peas

This would also work well with pre-cooked frozen shrimp. Just add it when the pasta is added to the vegetables and sauce, and heat gently, stirring until shrimp is heated through.

Nutrition facts include spaghetti

Nutrition facts for stir-fry only (no spaghetti)