12 ounces pork tenderloin, trimmed and sliced into thin strips
1 cup fat-free, less-sodium chicken broth
2 teaspoons cornstarch
3/4 cup snow peas, halved crosswise
1/2 cup thinly sliced carrot
1 (8-ounce) package presliced mushrooms
1 teaspoon sesame seeds, toasted
1 cup diagonally cut green onions
How to Make It
Prepare the noodles according to package directions; drain.
Combine sherry and the next 6 ingredients (through red pepper) in a medium bowl. Add 1 teaspoon of sesame oil and pork; toss to coat.
Combine broth and cornstarch, stirring with a whisk.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork mixture to pan, and cook 3 minutes, stirring frequently. Remove pork using a slotted spoon. Add peas, carrot, and mushrooms to pan; cook 2 minutes. Stir in broth mixture; cook 2 minutes or until thick, stirring constantly.
Stir in noodles, 1 tablespoon of sesame oil, pork, and sesame seeds. Sprinkle with green onions. Serve immediately.
Very bland. I even used fresh garlic and ginger (instead of their "bottled minced fresh ginger" which is a paradox), and chicken stock rather than broth -- subs which will always greatly enhance the flavor over bottled or canned. But even those upgrades weren't able to give any real depth to this recipe. We had to add more LS soy sauce as well as some Sriracha to make it worth even eating. Considering the number of steps required of this recipe, not worth the effort. Try instead CL's Beef-Broccoli Lo Mein, which is phenomenol even when you sub another meat (or leave it out altogether).
I thought this was excellent. The sauce is just spicy enough to make the dish interesting without overwhelming the other ingredients. It comes together very easily too. I used pork, but I will try it with shrimp or chicken next time or possibly a combination.