Orange-Ginger Pork Lo Mein
- 1/4 cup soy sauce
- 1 cup chicken broth
- 1/2 cup shredded carrots
- glaze:
- 2 tbsp canola oil divided
- stir-fry:
- 1 16-oz pkg linguine
- 1 1/2 lbs boneless pork chops
- 1 broccoli head cut into florets
- 1 medium red bell pepper julienned
- 1 medium red onion cut into thin wedges
- 1/3 cup slivered almonds optional (i used honey roasted)
- sliced green onions optional
- 1/3 cup orange marmalade
- 2 tbsp corn starch
- 3 tsp minced garlic (about 3 cloves)
- 1/2 tsp ground ginger
- Carbohydrate 23.7951886836606 g
- Cholesterol 229.310055308333 mg
- Fat 46.7323573006601 g
- Fiber 4.35192862279413 g
- Protein 68.4699716042388 g
- Saturated Fat 12.2191365807708 g
- Serving Size 1 1 Serving (558g)
- Sodium 222.712843085364 mg
- Sugar 19.4432600608665 g
- Trans Fat 3.75740326278476 g
- Calories 791 calories
Step-by-step
- Cook pasta according to package directions until al dente; drain.
- Meanwhile, whisk together glaze ingredients in a small bowl. Set aside.
- Heat 1 Tbsp canola oil in a large skillet or wok over medium-high heat. Add pork and stir-fry, stirring occasionally, until browned and center of pork is no longer pink. Transfer to a bowl and keep warm.
- Add remaining 1 Tbsp canola to skillet. Add broccoli and stir-fry, turning occasionally, until florets are bright green and just slightly firm. Add bell peppers, onions, and carrots and stir-fry until crisp-tender, about 2 minutes.
- Add pork back to pan, whisk glaze in bowl again, and pour glaze into pan. Bring glaze to a boil and stir constantly until thickened, about 2 minutes. Add linguine and toss to combine. Serve sprinkled with slivered almonds and green onions.
Glossy noodles cling to crisp-tender vegetables coated in a sticky citrus glaze that balances acidity with deep savory notes. Achieving this texture relies entirely on managing starch and heat during the final reduction. Liquid thickeners containing cornstarch require a rolling boil to activate fully. Undercooking the sauce leaves a cloudy appearance and a raw, powdery mouthfeel. Whisk the glaze thoroughly before pouring it over the hot ingredients to prevent clumping. Heat the skillet to medium-high before introducing the pork to sear the exterior proteins rather than steaming them.
Sequencing governs the entire process. Hard vegetables like broccoli need a head start in the pan to soften while retaining a bright green hue, whereas thin ribbons of red pepper and onion require only two minutes to reach a crisp-tender bite. Boil the linguine to an al dente finish ahead of time so it stands ready to absorb the reduced sauce immediately without turning mushy. Separate the cooking fats into two distinct tablespoons to control smoking points throughout searing and vegetable frying.
Substitutions offer flexibility without compromising structure. Swap the pork chops for boneless chicken thighs using an identical weight ratio if preferred. Honey-roasted almonds provide crunch, but toasted cashews work equally well as a garnish.
