This is the single most popular dish in our house. JW requests it any time I give him input on meals. Unfortunately he ate it so quickly tonight I didn’t take any time for pictures, so you’ll have to wait until it comes around again in the meal rotation 🙂
Pork Lo Mein (Original recipe here)
- 3 Tbsp soy sauce, divided
- 2 Tbsp cornstarch
- 1 lb boneless pork loin (any thick pork chops work fine), fat removed and very thinly sliced into bite-sized pieces [Note: Slightly frozen meat is easier to slice thinly. I usually don’t remember in time though.]
- 1 Tbsp dry white wine
- 1/4-1 tsp crushed red pepper flakes, adjust amount to your heat preferences (I’m a huge wimp so I use just under 1/4 tsp)
- 2 Tbsp butter
- 1/3 cup sliced green onion
- 1/4 tsp ground ginger
- Fresh or frozen green beans (not canned), couple handfuls
- 8 oz. spaghetti or linguine noodles
Begin cooking noodles according to package directions.
Steam or boil green beans. Set aside when cooked.
Meanwhile, blend cornstarch and 2 Tbsp soy sauce in medium bowl; add pork and coat well.
Blend remaining soy sauce (1 Tbsp) and wine in small bowl and set aside.
Cook and stir crushed red pepper in butter in large skillet until pepper turns golden brown.
Add pork mixture, cooking and stirring until no longer pink.
[At this point I used to remove the pork and saute the fresh green beans in the skillet – but that took more time and effort than I usually like to spend, so I’ve started just boiling the frozen beans.]
Add green onions and ginger, along with cooked green beans and wine mixture, and stir for a few minutes (keep scraping the bits off the bottom, it improves the flavor) until pork is completely cooked through.
Add cooked noodles to skillet and mix well (tongs work great for this).
You can use any vegetables you like, or none at all. We like the green beans, but I think the original recipe called for red bell pepper, or you could use broccoli (*shudder* – sorry, not a broccoli fan) or snow peas. Also, a word of advice – this does not taste nearly as good with whole wheat, or whole grain blend, pastas. Even that Barilla plus pasta, which we really like, just doesn’t have quite the same consistency. If you’re a super health nut maybe you wouldn’t mind, but if not, I highly suggest the plain ol’ cheap carb-filled noodles.