I was in the mood for something Asian. I had pork and of course a wide array of vegetables, so I thought a pork stir-fry would be the answer. Usually when I do a stir-fry, I serve it over rice, but this time, I served it over lo mein noodles, for something a little different. I added some wontons on the side too.
Pork and Vegetable Lo Mein
As usual, I was kind of making things up as I went along. Most of the time I make my own sauces too, but every now and then, I will come across a sauce that catches my eye, and I give it a try. And then I add to it. That’s just what I do. 🙂
1 1/2- 2 pounds pork, cut into thin srips
1 cup broccoli florets
1 red bell pepper, cut into thin matchsticks
1 can baby corn, drained and cut into pieces
1/4 red onion, sliced very thin
1 TBSP garlic
1 TBSP ginger
2 TBSP olive oil
1-2 TBSP honey ginger balsamic vinegar, optional
1 package broccoli beef sauce
green onions, sliced at an angle, or Asian style
1/2 cup cashews
2 TBSP butter
1 TBSP honey balsamic vinegar
cooked lo mein noodles
Get a skillet or wok very hot and then add the oil and honey ginger balsamic vinegar. Add the pork, garlic and ginger and cook for about 5-7 minutes or until the pork is browned.
Add the vegetables and continue to cook for an additional 5-7 minutes, stirring frequently.
Add the sauce and combine thoroughly. Bring to a boil, then reduce the heat to a simmer and continue to cook for about 5 minutes, stirring frequently.
In a separate, smaller skillet, melt about 2 TBSP of butter with about 1 TBSP honey ginger balsamic vinegar and add about 1/2 cup of cashews. Cook for about 5 minutes, or until most of the liquid has evaporated. Stir constantly.
Once everything is cooked, plate it up. Add the lo mein noodles first, then the pork and vegetables. Sprinkle a few green onions on top and add a bit of the candied cashews. And voila! Dinner is served. Delicious!
Who says things have to be complicated to taste good? Most often, simple is best.
Stay cool, stay safe and stay well Everyone. ‘Til next time