This Pork LoMein Sauce is perfect. It makes me want a second serving before I have even finished my first.
SERVES about 4
For the sauce:
1/4 cup LOW-SODIUM gluten-free Tamari or soy sauce
2 Tablespoons chicken broth (low-sodium if possible)
1 Tablespoon cornstarch/flour
1 - 2 teaspoons chili sauce (like Siracha)
1 teaspoon sugar
1/2 teaspoon sesame oil
pinch white pepper
1/3 c orange juice
Pork LoMein:
1 (8 ounce) package linguine
2 cups snap peas
1 small sweet onion, chopped
1 (12 ounce) pork tenderloin, cut into thin strips
1 (8 ounce) package sliced white mushrooms
2 colored bell pepper, chopped
1 clove garlic, chopped
Pork LoMein:
1 (8 ounce) package linguine
2 cups snap peas
1 small sweet onion, chopped
1 (12 ounce) pork tenderloin, cut into thin strips
1 (8 ounce) package sliced white mushrooms
2 colored bell pepper, chopped
1 clove garlic, chopped
Combine all sauce ingredients in a dish then set aside. Boil noodles. Cook Pork in skillet with a tablespoon of oil. Remove from heat. Cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes. Add back in pork, mushrooms, red bell pepper. Mix 2 cloves garlic into the pork mixture; cook for 1 minute. Pour sauce mixture over pork mixture; cook and stir until sauce thickens, about 1 minute. Remove skillet from heat. Add noodles to the mixture; toss to coat.
