Recipe by Kendra:)
"I was inspired by another recipe that I changed to add more vegetables, ginger, and sesame oil. Add/remove veggies how you see fit."
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1 (8 ounce) package
low-sodium soy sauce
sweet onion, chopped
1 (12 ounce)
pork tenderloin, cut into thin strips
1 (8 ounce) package
sliced white mushrooms
red bell pepper, chopped
chopped fresh ginger, or to taste
green onions, sliced
Didn't have any linguini, so I used a package of stir-fry noodles i'd bought the last time I was at the Asian market. I added more ginger, but that's just a personal taste preference. We were longing for just a little spiciness, so we ended up adding a sprinkle of red pepper flakes at the dinner table which brought it up to speed for us. Pork was tender and juicy, vegetables were crisp, and the sauce was loaded with flavor. Thanks, Kendra, for sharing your recipe.
We didn't really like the sauce as others did. I was looking for lo mein similar to what we get at our local restaurant and this is not it. Sorry.
This was wonderful and we loved the sauce. I was leery it wasn't going to make enough for the dish, but with the juices of the vegetables it was perfect. Followed as directed, but used half red and green bell peppers. This would be good with chicken or shrimp also...and was the perfect amount for four of us... Thanks Kendra!
Prepared this for Recipe Group Sept. 2013...really delicious and super simple prep. Hubs loved this. I prepared as written with a couple of "enhancements"...marinated my pork overnight (soy, hoisin, garlic, rice vinegar, sherry, pepper), and added a spoonful of Thai garlic paste to the sauce for a little heat and spice. As Sherri pointed out, this recipe would work with any protein or veggies. A definite do-over. Served with spring rolls. Thanks for sharing your recipe with us, Kendra :)
Made this for Recipe Group...This was very good! I made the mistake of using rice noodles instead of linguine b/c I had some to use up. They ended up getting pretty gummy, but it was no fault of the recipe. The pork, veggies and sauce were tasty, and I will def be making this again, with linguine, lol. Thanks for sharing. :)
Yummy! I made a few modifications: I used a wok. I doubled the sauce, used a 16 oz. box of linguine instead of 8 oz. and I sliced boneless, thin-cut, pork loin chops instead of using pork tenderloin. Everything else I followed to a tee! It was delicious. Leftovers were eaten the next day--even my picky children loved it. About a week later, I used this same sauce with a couple of bags of stir fry vegetables, leftover spaghetti, and sliced chicken tenders in my wok. That was delicious, too. The sauce is the boss in this recipe. Thanks so much, Kendra!
Sauce was incredibly good! Kudos. I did double it in case the pasta soaked some up, and I was kinda glad I did.
I did reverse the cooking order. Stir fried the pork and some of the onion first, then set aside, then stir fried the veggies. Combined all in the dutch oven used to cook the linguine to save a mess.
Finally, sugar snap peas were so expensive in the store, I went with 16 oz frozen Asian veggies, and fresh mushrooms and a red bell pepper.
This is a definite keeper. I cannot wait till more find it! It is so worthy of many, many likes. Thanks Kendra
Harry in Escondido CA
I made this for recipe group. I think we could have used 1/2 to 3/4 of the pasta and been fine. This was more than 4 servings for us, closer to 5 or 6. That being said, it was good and the only real complaint I have is that this is a lot of food for even my largest skillet. The meat took longer than 2 minutes even though I added it to the peas and onions prior to the rest of the veggies. The peas got overdone trying to finish the meat and not only lost that nice fresh green color, they started to fall apart. I would make this again but I would cook the meat first until no longer pink and then add the rest. My only change was that I used white wine vinegar since I didn't have rice vinegar and ground ginger instead of fresh.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Lo Mein
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 102
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