Pork Lo Mein

Hey, I just found out I've already done a pork lo mein recipe. This is a different pork lo mein. It came from a Betty Crocker magazine from Jan '03. I used a lot more pork than it called for. 1 1/2 lbs. The recipe called for only 1/2 lb. So, I pretty much doubled everything else except the ginger. It was still a little too gingery for DH - he'd probably only give it a 2 star, but it has to be one of the favorite things of the baby. I thought he would pop he ate so much. Listed are the ingredients and amounts I used.



Ingredients

• 1 1/2 pounds pork loin - I used chops. They were quicker to cut into pieces
• 3 cups snap pea pods
• 1 package matchstick cut carrots
• 9 ounces linguine broken into 2 inch pieces - I broke the sticks in half, then in half again.
• 2/3 cup chicken stock
• 2 Tablespoons soy sauce
• 4 teaspoons corn starch
• 2 teaspoons sugar
• 4 teaspoons minced garlic
• 2 teaspoons finely chopped gingerroot (I grated it.)
• 1/2 cup thinly sliced red onion
• sesame seed, if desired (I was going to add these and forgot. Oops)
  

Directions

1. Trim fat from pork. Cut pork with grain into 2 X 1 inch strips; cut strips across grains into 1/8 inch slices. (I just cut my chops into 1/4 - 1/8 inch strips, then cut those in half if they were longer than 2 inches.) Remove strings from pea pods. (mine didn't have any)
2. Cook linguini according to package directions addind pea pods and carrots during last 2 to 3 minutes of cooking. Drain.
3. Mix broth, soy sauce, cornstarch, sugar, garlic and gingerrot.
4. spray nonstick wok with cooking spary; heat over medium high heat until cooking spray starts to bubble. Add pork and onion; stir-fry about 2 minutes or until pork is no longer pink. Stir broth mixture, stir into pork mixture. Stir pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with sesame seeds.