Weeknight Wok Fried Pork Lo Mein

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It’s all about the quick, the flavor, the sneak extra veggies in without forcing another salad down your throat sort of meals. In case you haven’t figured it out, we aren’t big on too many salads (unless they are laced with piles of zesty chicken or something, then they rock). And this quick stir fry really fits the bill for all of the dinner needs we had calling. It’s delicious, fast, and heck, we’d even dare to call it healthy (don’t shove piles of pasta on your your plate and this probably actually works as healthy….right?). Grab your wok, and get to cooking!

Wait, you don’t have a wok? Let’s have the kind people at Anolon hook one lucky reader up then. Not only is their new wok huge (perfect for these big feed ’em fast family meals), its non-stick, easy to clean, kinda sexy in it’s bronze finish, and quickly going to become a favorite new addition to your kitchen! Check out the details below on how you can enter to win!

Turn up the heat!

Pork Lo Mein

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Author: Kita Roberts

Ingredients

• 12 oz boneless pork loin
• 10 oz dried whole wheat spaghetti or soba noodles
• 1/4 cup oyster sauce
• 1/4 cup low-sodium teriyaki sauce
• 1/4 cup rice wine mirin or chicken broth
• 2 teas canola oil
• 2 teas sesame oil
• 1 tbs fresh ginger finely minced
• 1 med red onion sliced
• 1/2 red pepper sliced thin
• 3 cups fresh mushrooms sliced
• 1 head broccoli cut into bite sized pieces
• Sesame seeds for garnish

Instructions

• Slice the pork into thin strips and set aside. Prep all of your veggies and have them ready. Mix the teriyaki and rice wine; Set aside.
• Cook the pasta in salted water according to the manufactures directions.
• In a large wok over medium-heat, place the oil and sesame oil and swirl to coat. Add the pork, and cook, stirring often as the pork browns on all sides, 3 to 6 minutes. Remove from wok and set aside.
• Toss the onion and red pepper into the wok. Toss and cook 1 to 2 minutes. Add the ginger and cook 30 seconds longer. Toss in the mushrooms and broccoli and cook until softened, but still crunchy.
• Pour the teriyaki mixture over the veggies and return the pork, with any accumulated juices back to the pan. Allow to heat through.
• Finally, add the noodles to the wok and toss to combine.
• Serve in bowls with toasted sesame seeds, if desired.

Notes

BHG Special Interest Magazine | Comfort Food

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Anolon did not pay for this post, however, they did send one fancy looking wok my way. And for that I am grateful. All the thoughts and opinions in this post are GirlCarnivores.