My Top Picks Fall Favorites

Pork & Vegetable Lo Mein

Source: Taste of Home

Home made sauce tastes authentic.
This dish is so quick and easy to make

Ingredients

  • 1 lb. pork tenderloin, halved lengthwise and thinly sliced
  • salt and pepper taste
  • 1 t. minced garlic
  • 2 t. sesame oil
  • 6 oz. uncooked thin spaghetti
  • 1 medium onion, chopped
  • ¾ c. mini carrots, sliced
  • 2 c. small broccoli florets
  • 1 can water chestnuts, drained
  • 1 c. frozen peas

Asian Sauce

  • 1 Tbls. cornstarch
  • 1-3/4 c. chicken broth
  • 1/3 c. low sodium soy sauce (Kikkoman)
  • 2 Tbls. brown sugar
  • 1 t. ground ginger
  • ¼ t. salt
  • ¼ t. red pepper flakes, optional

Instructions

Add pork tenderloin slices and minced garlic to a zip lock bag; season with salt and pepper and refrigerate for a few hours.

When ready to cook, in a small bowl combine cornstarch, broth, soy sauce, brown sugar, ginger, salt and red pepper flakes, if using. Set aside.

Heat sesame oil in a large skillet or wok and stir-fry pork about 6 minutes or until browned. Remove with a slotted spoon; keep warm.

While pork is browning, cook spaghetti according to package directions. Drain and set aside.

After pork has been removed from pan, add a little oil and stir-fry onions for 2 minutes. Add carrots and cook another 1-2 minutes. Then add broccoli and water chestnuts and stir-fry until all vegetables are tender-crisp.

Stir cornstarch mixture with a whisk and add to pan. Add 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.

NOTE: Serves 5