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Pork Lo Mein

Serves 8
1 1/2 lb. pork loin, cut into strips
3 T. light soy sauce
1 lb. linguine
3 T. canola oil
1 c. onion, cut into chunks
1 1/2 c. broccoli florets
1 sweet red pepper, cored, seeded
and cut into thin strips
1 c. shredded cabbage
1 c. shredded carrots
1 T. minced garlic
2 tsp. minced fresh ginger
1 c. chicken broth
3 T. hoisin sauce
3 tsp cornstarch mixed with 3 tsp. water

Place pork and soy sauce in bowl; set aside. Bring a large pot of salted water to a boil. Cook linguine until tender, then drain and rinse. Toss with 1 T. of the oil. Set aside. Heat remaining oil in a deep nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, about 5 minutes, until it begins to brown. Add broccoli, pepper, shredded cabbage and shredded carrots. Cook, stirring occasionally, until broccoli is crisp-tender. Add garlic and ginger; cook 1 more minute stirring constantly. Remove vegetables and set aside. Keep warm. Drain pork from soy sauce. Reserve soy sauce. Add pork to skillet over medium high heat. Cook until pork is no longer pink. Add reserved soy sauce, chicken broth and hoisin sauce. Add cornstarch mixture; cook until slightly thickened, about 3 minutes, stir well. In large bowl or dutch oven, add pork mixture, noodles, and vegetables tossing well.

Patti Stickley - Toms Brook, VA

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