Pork lo mein recipe

Ingredients

• 1⁄2 lb boneless pork loin
• 1⁄3 cup chicken broth (from 32-oz carton)
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon sugar
• 2 to 4 cloves garlic, finely chopped
• 2 teaspoons finely chopped gingerroot
• 2 cups fresh sugar snap peas
• 1 cup ready-to-eat baby-cut carrots, cut lengthwise into 1⁄4-inch sticks
• 1⁄2 package (9-oz size) refrigerated linguine, cut into 2-inch pieces
• 1⁄2 cup thinly sliced red onion Toasted sesame seed, if desired

1. Trim fat from pork. Cut pork with grain into 2 x1-inch strips; cut strips across grain into 1⁄8-inch slices. (Pork is easier to cut if partially frozen, about 1 hour 30 minutes.) In small bowl, mix broth, soy sauce, cornstarch, sugar, garlic and gingerroot; set aside.
2. In 3-quart saucepan, heat 2 quarts water to boiling. Add peas, carrots and linguine; return to boiling. Boil 2 to 3 minutes or until linguine is just tender; drain.
3. Spray wok or 12-inch skillet with cooking spray; heat over medium high heat until cooking spray starts to bubble. Add pork and onion; cook and stir about 2 minutes or until pork is no longer pink. Stir in broth mixture. Add peas, carrots and linguine; cook and stir 2 minutes longer. Sprinkle with sesame seed.