Sesame Pork Lo Mein
For variety, use shrimp or chicken in place of the pork and chopped red bell pepper instead of mushrooms.(Cooking Light Magazine 8-04)"Excellent! Great flavor, and tasted and smelled authentic. I added cabbage and sprouts, and unfortunately had no sherry or sesame seeds. Still great!" - lolek
Yield: 6 Ready in 45 minutes
245 people trying soon
Verified by stevemur
|8 ouncesLo mein noodles or vermicelli, uncooked|
|6 tablespoonsDry sherry|
|1/4 cupLow sodium soy sauce|
|1 tablespoonGarlic; minced|
|1 tablespoonGinger; minced|
|1 tablespoonRice vinegar|
|1/2 teaspoonCrushed red pepper|
|4 teaspoonsDark sesame oil; divided|
|12 ouncesPork tenderloin; trimmed and sliced into thin strips|
|1 cupFat-free, less-sodium chicken broth|
|3/4 cupSnow peas; halved crosswise|
|1/2 cupCarrot; thinly sliced|
|8 ounceMushrooms; presliced|
|1 teaspoonSesame seeds; toasted|
|1 cupGreen onions; diagonally cut|
Sesame Pork Lo Mein Preparation
1. Prepare the noodles according to package directions; drain.
2. Combine sherry and the next 6 ingredients (through red pepper) in a medium bowl. Add 1 teaspoon sesame oil and pork; toss to coat.
3. Combine broth and cornstarch, stirring with a whisk.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork mixture to pan, and cook 3 minutes, stirring frequently. Remove pork using a slotted spoon. Add peas, carrot, and mushrooms to pan; cook 2 minutes. Stir in broth mixture; cook 2 minutes. Stir in broth mixture; cook 2 minutes or until thick, stirring constantly.
5. Stir in noodles, 1 tablespoon of sesame oil, pork, and sesame seeds. Sprinkle with green onions. Serve immediately.
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