Recipe by LARavenscroft
Had some left over pork and was planning on making pork chop suey, but we had rice for the last two nights so I decided to make pork lo mein, but none of the recipes on Zaar really fit the ingredients that I had so I came up with this which is a variation of a couple of recipes I found here. My daughter thought it was great. Hope you enjoy it.
Top Review by Pat S.
I never write reviews but I felt I had to post to this one. This was delicious and just like traditional Lo Mein. I used everything but the caynne pepper plus I added other vegetables I had in the fridge that needed to be used up such as cabbage and mushrooms. I also calculated it to be 3 Weight Watchers Smart points. This is definitely a keeper.
- 1 tablespoon oil
- 1⁄2 large sweet onion, thinly sliced
- 1 cup carrot, shredded
- 1 red pepper, thinly sliced
- 1 cup broccoli, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 8 ounces pork roast, cooked
- 4 ounces spaghetti, broken in pieces and cooked (I used rice pasta)
- 1 (8 ounce) can water chestnuts, drained
- 1⁄4 teaspoon cayenne pepper
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 1 tablespoon gluten-free soy sauce
Directions See How It's Made
- 1. Heat oil in a large skillet or wok.
- 2. Add onion, carrots, red pepper, broccoli, garlic, and ginger. Stir fry until tender crisp.
- 3. Add cooked pork roast, spaghetti, and water chestnuts, and cayenne pepper, and cook over low heat, stirring occasionally until heated through.
- 4. Wisk together remaining ingredients, add to skillet or wok and cook until thickened.