Here is another recipe that is in good rotation here at the Hill household. Actually it’s in good rotation at my sister’s house too. Here’s how it goes down….
Me: “I’m making Pork Lo Mein for dinner tonight.”
Kelly: “Ummm, I love Pork Lo Mein.”
Kelly the following week: “I’m making Pork Lo Mein for dinner tonight.”
Me: “Ummm, I love Pork Lo Mein.”
And the cycle continues.
This is delish, easy, and great leftover. Kelly and I agree that it is really good cold right out of the fridge.
Here’s what you need…recipe follows.
Pork tenderloin, (we normally always have one in the freezer, Harris teeter will often have bogo sales on their tenderloin), soy sauce, sugar, chicken broth, mushrooms (optional) green onions, snow peas, and spaghetti.
We sometimes use our wok, but as long as you have a big pan/skillet you are fine.
Here you go…
(Recipe courtesy of CD Kitchen)
16 ounces spaghetti
3/4 cup chicken broth
1/2 cup soy sauce
2 teaspoons sugar
2 tablespoons peanut oil
2 pounds pork tenderloins — thinly sliced
8 green onions, thinly sliced
1/2 pound mushrooms, sliced
1/2 pound snow peas — trimmed
Prepare spaghetti according to package directions; drain and keep warm in a large serving bowl. Meanwhile, in a small bowl, combine chicken broth, soy sauce, and sugar; mix well. In a large skillet, heat oil over high heat. Add pork and continue to cook until no longer pink, stirring constantly. Add green onions, mushrooms, snow peas and the chicken broth mixture.
Stir-fry 3-5 minutes, or until the vegetables are crisp-tender.
Toss with spaghetti and serve.