Pork and Vegetable Lo Mein |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Traditional Asian flavors combine for a super supper that will please the whole family. âSimple & Delicious Test Kitchen Ingredients:
6 ounces uncooked thin spaghetti |
1 tablespoon cornstarch |
1-3/4 cups chicken broth |
1/3 cup reduced-sodium soy sauce |
2 tablespoons brown sugar |
1 teaspoon ground ginger |
1/4 teaspoon salt |
1/4 teaspoon crushed red pepper flakes, optional |
1 pound pork tenderloin, halved lengthwise and thinly sliced |
2 teaspoons sesame oil |
1 medium onion, chopped |
1 package (16 ounces) frozen broccoli, carrots and water chestnuts |
1 cup frozen peas |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, combine the cornstarch, broth, soy sauce, brown sugar, ginger and salt in a small bowl until smooth. Add pepper flakes if desired; set aside.
2. Stir-fry pork in oil in a large skillet or wok for 4-6 minutes or until browned. Remove with a slotted spoon; keep warm. Stir-fry onion for 2 minutes. Add broccoli mixture; stir-fry 4-5 minutes longer or until vegetables are crisp-tender.
3. Stir cornstarch mixture and add to the pan. Stir in peas. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Drain spaghetti. Add pork and spaghetti to the pan; heat through. Yield: 5 servings.
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