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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This colorful main dish with crispy snow peas and baby carrots is a favorite with Denise DuBois of Coral Springs, Florida. âIt's quick, healthy and the variety is endless,â she notes. âI sometimes use chicken, mushrooms, bean sprouts and cashews!â TIP: Denise sometimes serves her Lo Mein over rice or spaghetti. Ingredients:
2-1/4 teaspoons brown gravy mix |
1-1/2 teaspoons cornstarch |
3 cups water, divided |
1 tablespoon reduced-sodium soy sauce |
3/4 pound pork tenderloin, sliced |
2 garlic cloves, minced |
1/2 to 3/4 teaspoon minced fresh gingerroot |
1/8 teaspoon pepper |
3 teaspoons olive oil, divided |
1 cup baby carrots |
1 cup fresh snow peas |
1 package (3 ounces) ramen noodles |
Directions:
1. In a small bowl, combine the gravy mix, cornstarch, 1 cup water and soy sauce until smooth; set aside.
2. In a large skillet or wok, stir-fry the pork, garlic, ginger and pepper in 1-1/2 teaspoons oil for 5 minutes or until meat is no longer pink. Remove and keep warm. In the same pan, stir-fry carrots in remaining oil for 5 minutes. Add peas; stir-fry 4 minutes longer or until vegetables are crisp-tender.
3. Stir cornstarch mixture and add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Return pork to the pan; heat through.
4. Meanwhile, in a large saucepan, bring remaining water to a boil; add ramen noodles (discard seasoning packet or save for another use). Cook for 3 minutes, stirring occasionally; drain. Serve with pork mixture. Yield: 2 servings.
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