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.
This was okay - I think it would have been better had a made it ahead of time and allowed the pasta to soak up the sauce. As it was, the noodles themselves had very little flavor.
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 :)
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
Recipe Group Selection: 21, September 2013 ~ Delicious recipe to prepare lo mein. I got a great deal on blsl chicken breast, so I made ours with that rather than pork. We really liked the sauce in this dish. My husband is not a big fan of soy - but this was mild with great flavor. I did skip the mushrooms as we are not fans of them. This recipe is so versatile that it could be made with the protein and veggies of your choice. I served this with 'Autumn Apple Salad II' another recipe from AR. Thanks Kendra:) for sharing your recipe.
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!
* 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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