Pork Lo Mein
By: Cindy-Leah
Published: Wednesday, September 22, 2010 - 10:08pm

Ingredients




3 tablespoons cornstarch
3/4 pound pork tenderloin, halved then cut crosswise into ¼ inch wide strips
1 cup beef broth
2 tablespoons low sodium soy sauce
1/4 teaspoon black pepper (I used szechuan pepper blend to kick up heat)
1/2 pound linguini
1/4 cup vegetable oil
2 teaspoons sesame oil
8 scallions, sliced
3 quarter size slices fresh ginger, minced
2 garlic cloves, minced
1/4 pound mushrooms thinly sliced
1 large red bell pepper thinly sliced
1/2 head bok choy sliced thin
FOR GARNISH: Black sesame seeds& sliced fresh scallions
FOR SPICY: Chili oil and crushed red pepper

Preparation

1 Spread pork slices in a shallow bowl, sprinkle 2 tbsp cornstarch over and toss to coat. Set aside. 2 In a small bowl combine the remaining tablespoon cornstarch, broth, soy sauce and black pepper, stir and set aside. 3 Boil pasta according to package directions. 4 Meanwhile in a large skillet, heat 2 tbsp veggie oil and 1 tsp sesame oil over medium high heat. Add scallions, ginger and garlic and stir fry for a minute until starts to soften slightly. 5 Add pork and stir fry until it begins to brown, about 5 minutes. Transfer the pork-scallion mixture to a place and set aside. 6 Add remaining 2 tbsp veggie oil and 1 tsp sesame oil to the skillet. Add mushrooms and bell pepper and stir fry until the veggies begin to wilt about 5 minutes. Toss bok choy in and swirl around for about a minute to just wilt. Remove from pan and set aside. 7 At this point if your pasta is done you can drain and while in colendar you can sit veggies on top) 8 Stir the broth-cornstarch mixture to blend and add to skillet along with pork-scallion mixture. Bring mixture to a boil and cook stiring constantly until the sauce thickens slightly, about 2 minutes. Remove from heat. 9 Toss drained pasta, veggies, and pork mixture together to combine and serve hot. 10 FOR GARNISH: Sprinkle sesame seeds and sliced scallions on finished meal.  If you do not have black sesame seeds, white are fine. 11 FOR SPICY: At step #2 add chili oil (a few dashes) and crushed red pepper (1/2 teaspoon or more) if you have missed this step it is fine to add some crushed red pepper at the end and toss. 12 TIP*** It is easier to slice the pork if it is partially frozen.

Comments:
Cindy-Leah

Feel free to add more veggies, this will only stretch the dish and add vitamins and fiber and goodness
 :-)
Also if you are not a mushroom fan substitute something else; zucchini, broccoli, onions, water chestnuts, baby corn, etc.
This would work well with chicken breast or beef.