Wednesday, August 3, 2011

Pork Lo Mein

Pork Lo MeinI've been craving Chinese food lately. Unfortunately, the few dishes I've tried serving over riced cauliflower haven't been particularly appealing to my family. Then it struck me: we've really been enjoying julienned squash noodles, so why not try an Asian-inspired noodle dish? I was able to find a great sale on pork loin last week, but it required buying a full 8-lb cut. This dish seemed like the perfect way to use some of that "extra" pork. The added bonus? Everybody loved it.

2 lbs yellow squash
1 t salt
1 lb boneless pork loin,* cut into ¼- to ½-in cubes
2 T peanut oil
¾ c chopped broccoli (4 oz)
½ c julienned carrots (2½ oz)
⅔ c chopped cauliflower (3 oz)
2 T diced red bell pepper (½ oz)
½ c halved snap pea pods (2 oz)
1 mushroom, sliced (¾ oz)
2 T butter
1 T grated fresh ginger (8 g)
2 garlic cloves, minced
½ c chicken broth
2 T soy sauce
  1. Using julienne peeler, make long, thin noodles from squash skin and flesh. Dice 4 oz of remaining seed core and add to other vegetables.
  2. Salt noodles and set in a colander for 20-30 min.
  3. Heat oil in a large frying pan or wok over high heat. Stir fry pork 7-9 min or until cooked through.
  4. Drain squash noodles well. Sauté in butter over medium-high heat, stirring occasionally, for 6-8 min or until noodles reach desired tenderness.
  5. Add vegetables, ginger, and garlic to pork. Stir fry for another 3-5 minutes or until just tender.
  6. Add broth, and soy sauce. Simmer until vegetables reach desired tenderness.
  7. Serve pork and vegetables over noodles.
*You can substitute leftover pork. Add ¾ lb cooked pork, diced or shredded, to the vegetables with the broth.

Nutrition Facts
Serving Size ¼ recipe
Serving per Recipe 4
Amount per Serving
Calories 325
Total Fat 18.5 g
  Saturated Fat 7.5 g
  Polyunsaturated Fat 3.0 g
  Monounsaturated Fat 7.4 g
Cholesterol 77 mg
Sodium 1261 mg
Potassium 1024 mg
Total Carbohydrates 13.6 g
  Dietary Fiber 4.7 g
  Sugars 4.6 g
Protein 27.3 g

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