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Categories:
soy sauce fresh ginger sherry garlic pork tenderloin mein noodles chicken broth rice vinegar light brown sugar peanut butter Thai red curry paste red bell pepper zucchini scallions fresh cilantro peanuts
Viewed: 61 - Published at: 3 years agoIngredients
- 3 1/2 tablespoons reduced sodium soy sauce
- 1 1/2 teaspoons fresh ginger, peeled and grated
- 1 teaspoon dry sherry (or rice wine)
- 3 garlic cloves, peeled
- 1/2 lb pork tenderloin, trimmed and cut into matchstick thin sticks
- 1/2 lb lo mein noodles (or vermicelli)
- 1/4 cup chicken broth (or vegetable broth)
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar, packed
- 2 tablespoons reduced-fat peanut butter
- 1/2 teaspoon Thai red curry paste
- 1 large red bell pepper, seeded and cut into strips
- 1 small zucchini, cut into matchstick thin strips
- 3 scallions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1/2 tablespoon peanuts, chopped
Method
- Combine 1/2 tablespoons soy sauce, 1 teaspoons of ginger, and the sherry in a large bowl. Crush 1 of the garlic cloves through a garlic press. Spray a large nonstick skillet or wok with nonstick spray and set over high heat. Add the pork and stir-fry until cooked through, about 5 minutes. Transfer the pork to the soy sauce mixture; toss to coat and set aside.
- Start to cook the noodles according to package instructions. Meanwhile, to make the dressing: whisk together the broth, vinegar, brown sugar, peanut butter, curry paste, and the remaining 3 tablespoons soy sauce and 1/2 teaspoons ginger. Crush the remaining 2 garlic cloves through the press into the dressing. Drain the noodles and add them to the bowl with the pork, along with the bell pepper. Pour the dressing over and toss to coat.
- Divide the lo mein among 6 bowls. Garnish each service with zucchini, scallions, and cilantro. Sprinkle with the peanuts.
