Orange-Ginger Pork Lo Mein
Orange-Ginger Pork Lo Mein
- Preparing Time: 10 minutes
- Total Time: 25 minutes
- Served Person: 6
blogger
contains white meat
contains gluten
contains red meat
shellfish free
contains pasta
contains honey
dairy free
- 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
As a wife and mother, I am always looking for quick and easy recipes that the whole family will enjoy. This Orange-Ginger Pork Lo Mein is one of those recipes. It is packed with flavor, and it is ready in under 30 minutes.
One of the things I love about this recipe is that it is customizable. You can add or remove vegetables to suit your family's taste. You can also adjust the amount of orange marmalade and ginger to your liking. I like to use a little bit of both to give the dish a sweet and tangy flavor.
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.
