Diva Tasting: Pork Lo Mein…

Pork Lo Mein


1 (8 Ounce) Package Linguine

Cup Low-Sodium Soy Sauce

3 Tablespoons Rice Vinegar

2 Teaspoons Cornstarch

1 Teaspoon White Sugar

½ Teaspoon Sesame Oil

2 Tablespoons Canola Oil

2 Cups Snap Peas

1 Small Sweet Onion, Chopped

1 (12 Ounce) Pork Tenderloin, Cut Into Thin Strips

1 (8 Ounce) Package Sliced Baby Bellas

1 Red Bell Pepper, Chopped

2 Cloves Garlic, Minced

½ Teaspoon Chopped Fresh Ginger, Or To Taste

2 Cloves Garlic, Chopped

4 Green Onions, Sliced


Step 1 Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.

Step 2 Whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.

Step 3 Heat canola oil in a large skillet over medium-high heat; cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. Add pork, mushrooms, red bell pepper, 1 clove garlic, and ginger; cook until pork is no longer pink, about 2 minutes.

Step 4 Mix 2 cloves garlic into the pork mixture; cook for 1 minute. Pour soy sauce mixture over pork mixture; cook and stir until sauce thickens, about 1 minute. Remove skillet from heat. Add linguine to the mixture; toss to coat. Sprinkle with green onions.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s