Pork and vegetable lo mein
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork Tenderloin |
| ¼ | cup | Low-Sodium Soy Sauce |
| 1 | teaspoon | Fresh Ginger; Grated And Peeled |
| ¼ | teaspoon | Crushed Red Pepper |
| 3 | Garlic Cloves; Crushed | |
| Vegetable Cooking Spray | ||
| 2 | cups | Snow Peas; Trimmed |
| 1 | cup | Red Bell Pepper; Cut In Strips |
| 3 | cups | Vermicelli; Cooked |
| ⅓ | cup | Low-Salt Chicken Broth |
| 2 | teaspoons | Dark Sesame Oil |
Directions
Trim fat from pork and cut portk in half legnthwise. Cut each half crosswise into ½ inch-thick slices; set aside. Combine pork and next 4 ingredients (pork through garlic) in a large zip-top plastic bag. Seal bag, and marinate in refrigerator 20 minutes.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add pork mixture; stir-fry 1½ minutes or until browned.
Add snow peas and bell pepper; stir-fry 1 minues. Stir in vermicelli and broth; cook 1 minute Remove from heat; stir in sesame oil.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Jan 23, 1999, converted by MM_Buster v2.0l.