Pork-and-vegetable lo mein
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork tenderloin; trimmed |
| ¼ | cup | Soy sauce |
| 3 | Garlic cloves; pressed | |
| 1 | teaspoon | Grated fresh ginger |
| ¼ | teaspoon | Dried crushed red pepper |
| 1 | Medium-size red bell pepper; cut into strips | |
| ¾ | cup | Snow pea pods; trimmed |
| 2 | teaspoons | Dark sesame oil |
| 3 | cups | Cooked vermicelli |
| ⅓ | cup | Chicken broth |
Directions
Cut pork in half lengthwise; cut each half crosswise into ½-inch-thick slices. Combine pork and next 4 ingredients in a large heavy-duty zip-top plastic bag; seal. Chill 20 minutes.
Stir-fry pork mixture in a large, lightly greased nonstick skillet over medium heat 1½ minutes or until browned.
Add bell pepper, snow peas, and oil; stir-fry 1 minute. Stir in vermicelli and broth; cook 1 minute. Yield: 6 servings.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@...> on Jan 23, 1998