PORK LO MEIN

PORK LO MEIN

Ingredients

Pork Marinade

• ⅓ cup low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 ¼ -1 ½ pounds thinly sliced ​​pork tenderloin

Lo Mein Sauce

• ¼ cup low sodium soy sauce
• 1/2 teaspoon sesame oil
• 2 teaspoons granulated sugar
• 1 tablespoon Chinese cooking wine
• 2 minced garlic cloves
• 1 tablespoon grated ginger or ginger paste
• 1 tablespoon cornstarch

Pork lo mein

• 2 tablespoons vegetable oil
• 8 ounces Chinese noodles or lo mein noodles
• 1 medium onion, diced
• 2 medium carrots, peeled and cut into sticks
• 1 red pepper, thinly sliced ​​ 1 ½ cups shredded kale or Chinese cabbage
• 4 green onions, thinly sliced ​​

Instructions

In a medium bowl, stir together soy sauce, rice vinegar, and sesame oil. Add the sliced ​​pork and marinate for 30 to 40 minutes, stirring several times.
In a small bowl, stir together soy sauce, sesame oil, granulated sugar, Chinese cooking wine, minced garlic, ginger and cornstarch. Set the sauce aside for a few minutes.
Heat 1 tablespoon vegetable oil in a large skillet over medium heat.Remove the pork with tongs and gently shake off any excess marinade. Add the pork in a single layer and sear until browned on each side. Working in batches, transfer the cooked pieces to a bowl or plate.
Heat the remaining vegetable oil in the same large skillet over medium-high heat. Add onions, carrots, peppers, and cabbage and cook until crisp-tender, about 6 minutes.Transfer the vegetables to a plate and cover to keep warm. Reduce heat to medium.
Whisk the sauce and add it to the pan. Cook, stirring frequently, until thickened.
Add the cooked pork, vegetables and noodles to the pan and stir to combine.Sprinkle with spring onions. For best results, serve promptly.

Notes

Cut the pork fillet into thin slices against the grain. With a good fillet and a sharp knife, this is easy to do. If there is still silverskin on the pork loin, remove it.I like to double the sauce ingredients. My family likes anything spicy. I don’t write it like that because then readers would object to the amount of sodium. You can always add water to the sauce ingredients to create a more sodium-free sauce.
Cook vegetables until crisp-tender, which means cooking vegetables until tender with a little bite.The vegetables should still have many bright colors.
You can use lo mein noodles, ramen noodles or thin oriental noodles.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave on reduced power until warm.
To freeze, let it cool completely.Then store in an airtight container or freezer bag and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the microwave on reduced power.

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