Saturday, March 10, 2012

Pork and Snap Pea Lo Mein

Recipe #3 from my Eating Well magazine. I'm running a 1/2 marathon tomorrow morning, and I needed a bit of a carb-loaded dish to help me out, so this recipe was my answer to that. This has a lovely Asian flavor without being too strong. I really enjoyed it, although I think it could use fewer noodles and more meat, but that's for next time. This was tasty-asty-o.

Pork and Snap Pea Lo Mein
8 oz. whole-wheat spaghetti
1/3 cup reduced-sodium soy sauce
3 tbs rice vinegar
2 tsp cornstarch
1 tsp sugar
2 tbs canola oil
2 cups snap peas, trimmed
12 oz. boneless pork loin chops or tenderloin, trimmed and cut into thin strips
3 cloves garlic, minced
3-4 scallions, sliced

1. Cook pasta in a large pot of boiling water until just tender, 8-10 minutes or according to package directions. Drain.

2. Combine soy sauce, rice vinegar, cornstarch and sugar in a small bowl.

3. Heat oil in a large nonstick skillet over medium-high heat. Add snap peas and cook, stirring frequently, until beginning to soften, about 2 minutes. Add pork and cook, stirring, until no longer pink on the outside, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir the soy sauce mixture, pour into the pan and cook, stirring, until thickened, 30 seconds to 1 minute. Remove from the heat. Add the pasta to the pan and toss to coat with the sauce. Serve topped with scallions.

Serve immediately. This dish is loaded with vitamins like zinc, Vitamin C and Iron.

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