3 Tbsp garlic, finely chopped OR 1 capful garlic garlic
grated peel of 2 limes
1 and 1/2 Lb pork tenderloin, cut into 1 1/2 X 1/2 inch strips
8 oz dried flat wide Chinese noodles
4 tsp sesame oil
1 carrot, cut into matchsticks
3 green onions, diagonally sliced
3 c. finely sliced napa cabbage
1/2 can bamboo shoots, chopped in thirds
LO MEIN PART B- 1 Tbsp gochugang
1/2 c. Chicken broth
1 Tbsp soy sauce and 1 Tbsp sweet soy sauce
4 Tbsp cilantro, finely chopped
2 tsp sugar
4 tsp cornstarch
Instructions
Stir soy sauce, sherry, garlic and lime peel; toss
with pork. Cover, marinate at least 15 minutes or up
to 8 hours.
In 1 c measuring cup, stir together all LO MEIN
part B ingredients, set aside. Cook noodles
according to
package directions. Rinse with cold water, drain. In
2 inch deep skillet or wok, heat sesame oil; add pork
mixture. Cook over high heat, stirring occasionally,
until pork is browned (4-6 minutes) remove from pan
onto a plate, keeping warm.
Add carrots to liquid in pan and saute a few minutes,
add cabbage, onions and bamboo shoots. Stir fry a few
minutes more.
Add noodles and liquid in measuring. Toss gently and
continue cooking until heated through (3-5 minutes).
Originally Submitted
7/6/2010
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