Pork and Vegetable Lo Mein

This dish is a wonderful version of the traditionally high-fat, high-sodium take-out food. Plus it's dairy free!
  • 1 lb. pork tenderloin
  • 1/4 c. low-sodium soy sauce
  • 1 tsp. peeled, grated ginger root
  • 1/8 tsp. cayenne pepper
  • 3 cloves garlic, crushed
  • 2 c. fresh snow peas
  • 1 c. thinly sliced sweet red bell pepper
  • 3 c. cooked vermicelli
  • 1/3 c. low-sodium chicken broth
  • 2 tsp. cornstarch
  • 1 tsp. sugar
  • 2 tsp. dark sesame oil

Trim fat from pork, and cut pork in half lengthwise. Cut each half crosswise into 1/2-inch thick slices and set aside.

Combine soy sauce, grated ginger root, cayenne and crushed garlic in a large zip-top heavy-duty plastic bag. Add pork; seal bag and marinate in refrigerator 20 minutes.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork and marinade. Stir-fry 1 1/2 minutes or until browned.

Add snow peas and red pepper; stir-fry 1 minute.

Combine broth, cornstarch, sugar and sesame oil; add to vegetables and pork, cooking 1 minute or until thickened.

Stir in vermicelli and stir until heated through, about a minute longer.

  • Yields: 6 servings
  • Preparation Time: 30 minutes
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