Pork Lo Mein

 

1/2

lb boneless pork loin

2 1/2

cups fresh sugar snap peas

1 1/2

cups ready-to-eat baby-cut carrots, cut lengthwise into 1/4-inch sticks

1/2

package (9-oz size) refrigerated linguine, cut into 2-inch pieces

1/3

cup chicken broth

1

tablespoon soy sauce

2

teaspoons cornstarch

1

teaspoon sugar

2

teaspoons finely chopped gingerroot

2

to 4 cloves garlic, finely chopped

2

teaspoons canola oil

1/2

cup thinly sliced red onion

Sesame seed, toasted, if desired*

• 1 Trim fat from pork. Cut pork with grain into 2x1-inch strips; cut strips across grain into 1/8-inch slices (pork is easier to cut if partially frozen, about 1 1/2 hours). Remove strings from pea pods.
• 2 In 3-quart saucepan, heat 2 quarts water to boiling. Add pea pods, carrots and linguine; heat to boiling. Boil 2 to 3 minutes or just until linguine is tender; drain.
• 3 In small bowl, mix broth, soy sauce, cornstarch, sugar, gingerroot and garlic.
• 4 In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Add pork and onion; stir-fry about 2 minutes or until pork is no longer pink. Stir broth mixture; stir into pork mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with sesame seed.