Pork Lo Mein
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Marinade:3 T. soy sauce2 T. oyster sauce2 T. hoisin sauce1/4 tsp. five spice powder1/4 tsp. liquid smoke (optional)1 lb. boneless country-style pork ribs, trimmed and sliced crosswise into 1/8-inch pieces1/2 c. low-sodium chicken broth1 tsp. cornstarch2 cloves garlic, minced 2 tsp. grated fresh ginger4 T. rice wine 1/2 lb. mushrooms, sliced 2 bunches scallions, sliced 1 small head Napa cabbage, halved, cored, and sliced crosswise into 1/2-inch strips 1/2 lb. dried linguine1 T. Asian chile garlic sauce (to taste)
1. Cook noodles. Rinse well and toss with a little oil to prevent sticking. Set aside.
2. Mix marinade ingredients together. Remove 3 tablespoons marinade and place in ziplock bag with pork. Marinate up to one hour.
3. Stir chicken broth and cornstarch into remaining marinade ingredients. Set aside.
4. Heat a teaspoon oil in large skillet. Add half the meat in a single layer. Cook a minute or so on each side, till browned. Remove and brown remaining pork. Add all pork to skillet and pour wine over meat. Cook, stirring constantly, for about a minute, till glazed. Remove from skillet and set aside in large bowl.
5. Heat a teaspoon oil in skillet. Add mushroooms and cook till browned on both sides, about 5-6 minutes. Add scallions and cook till wilted, 1-2 minutes more. Remove from skillet and set aside in meat bowl.
6. Heat a teaspoon oil in skillet. Add cabbage and cook till spotty brown, 3-5 minutes. Make a space in center of skillet and add ginger and garlic. Cook for about a minute, just till fragrant.
7. Pour reserved marinade over cabbage and stir till thickened. Pour cabbage and sauce into meat bowl. Toss. Add noodles and toss everything well to coat with sauce. Stir in chili garlic sauce to taste. Serve.
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENDUCKS.
2. Mix marinade ingredients together. Remove 3 tablespoons marinade and place in ziplock bag with pork. Marinate up to one hour.
3. Stir chicken broth and cornstarch into remaining marinade ingredients. Set aside.
4. Heat a teaspoon oil in large skillet. Add half the meat in a single layer. Cook a minute or so on each side, till browned. Remove and brown remaining pork. Add all pork to skillet and pour wine over meat. Cook, stirring constantly, for about a minute, till glazed. Remove from skillet and set aside in large bowl.
5. Heat a teaspoon oil in skillet. Add mushroooms and cook till browned on both sides, about 5-6 minutes. Add scallions and cook till wilted, 1-2 minutes more. Remove from skillet and set aside in meat bowl.
6. Heat a teaspoon oil in skillet. Add cabbage and cook till spotty brown, 3-5 minutes. Make a space in center of skillet and add ginger and garlic. Cook for about a minute, just till fragrant.
7. Pour reserved marinade over cabbage and stir till thickened. Pour cabbage and sauce into meat bowl. Toss. Add noodles and toss everything well to coat with sauce. Stir in chili garlic sauce to taste. Serve.
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENDUCKS.
Nutritional Info Amount Per Serving
- Calories: 348.4
- Total Fat: 9.8 g
- Cholesterol: 36.7 mg
- Sodium: 650.0 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 4.6 g
- Protein: 18.5 g
Member Reviews