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Pork Lo Mein

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I have a confession to make, I always use jarred sauces when I make stir-fry. Bad Lisa, learn to make a sauce already! I am trying to be more like the chefs on TV that can just throw ingredients together without following a recipe, and it worked. This Pork Lo Mein is delicious!

close up image of pork lo mein in a white bowl

 

 If you like super spicy foods, then add more chili garlic sauce or red pepper flakes.

How to make Pork Lo Mein:

Slice pork into 1/4″ strips.

Mix marinade ingredients together. Pour over pork and let sit for 30 minutes.

Slice cabbage, zucchini, and grate carrots.

Grate or finely mince ginger and garlic. Slice green onions.

Mix sauce ingredients together in a bowl, set aside.

Heat 2 Tablespoons of oil in a wok over High heat.

Add the cabbage, carrots, green onions, and zucchini. Cook until cabbage starts to get brown spots and looks wilted. Pour into a bowl and set aside.

Add 2 Tablespoons of oil to wok, then add pork and cook until no longer pink.

Add vegetables back to the wok, and add sauce.

Simmer until sauce starts to thicken, about 5 minutes.

Add cooked noodles to the wok and stir together.

pork lo mein in a white bowl with chop sticks in the upper right corner

More delicious Chinese recipes:

Enjoy!!

Pork-Lo-Mein-cookingwithcurls.com_

Pork Lo Mein

Restaurant style Pork Lo Mein that is easy enough to make at home!
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Chinese
Keyword: pork, vegetables, noodles recipe, chinese
Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes
Servings: 4 Servings
Calories: 564kcal
Author: Lisa Johnson

Ingredients

  • ¾ Pound pork loin

Marinade

  • 1 Tablespoon cornstarch
  • 1 Tablespoon sugar
  • 1 Tablespoon soy sauce
  • 1 Tablespoon rice wine or dry sherry

Vegetables

  • 1 medium carrot grated
  • 1 medium zucchini cut into 1 1/2
  • ½ head napa cabbage cut into 1/4
  • 1 bunch green onions whites sliced, greens tops cut into 1

Sauce

  • 1 Tablespoon cornstarch heaping
  • 1 cup organic chicken broth
  • 1 Tablespoon soy sauce
  • 2 Tablespoons oyster sauce
  • 2 cloves garlic minced
  • 1 Tablespoon fresh ginger grated or finely minced
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon garlic chili sauce add more if you like more heat
  • 4 Tablespoons sunflower oil separated (for frying)
  • ½ pound linguine noodles cooked (or Chinese noodles)

Instructions

  • Slice pork into 1/4" strips.
  • Mix marinade ingredients together.
  • Pour over pork and let sit for 30 minutes.
  • Slice cabbage, zucchini, and grate carrots.
  • Grate or finely mince ginger and garlic.
  • Mix sauce ingredients together in a bowl, set aside. (don't forget to add the chicken broth like I did)
  • Slice green onions.
  • Heat 2 Tablespoons of oil in a wok over High heat.
  • Add the cabbage, carrots, green onions, and zucchini. Cook until cabbage starts to get brown spots and looks wilted. Pour into a bowl and set aside.
  • Add 2 Tablespoons of oil to wok. Add pork and cook until no longer pink.
  • Add vegetables back to the wok, and add sauce.
  • Simmer until sauce starts to thicken, about 5 minutes.
  • Add cooked noodles to the wok and stir together.

Nutrition

Calories: 564kcal | Carbohydrates: 59g | Protein: 30g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 1243mg | Potassium: 955mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3035IU | Vitamin C: 45.2mg | Calcium: 125mg | Iron: 2.1mg

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