Pork Lo Mein

Ingredients

• 2 tablespoons canola oil 
• 2 teaspoons cornstarch 
• 0.5 teaspoon ginger fresh chopped to taste
• 2 cloves garlic chopped
• 3  green onions sliced
• 8 ounce pasta 
• 0.3 cup soya sauce low-sodium
• 12 ounce pork tenderloin cut into thin strips
• 1  bell pepper red chopped
• 2 tablespoons rice vinegar 
• 0.5 teaspoon sesame oil 
• 2 cups snap peas 
• 1 small onion sweet chopped
• 8 ounce mushrooms white sliced
• 1 teaspoon sugar white

Equipment

• bowl
• frying pan
• whisk
• pot

Directions

1. Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.
2. Whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.
3. Heat canola oil in a large skillet over medium-high heat; cook and stir snap peas and onion in the hot oil until onion is softened, about 2 minutes.
4. Add pork, mushrooms, red bell pepper, 1 clove garlic, and ginger; cook until pork is no longer pink, about 2 minutes.
5. Mix 2 cloves garlic into the pork mixture; cook for 1 minute.
6. Pour soy sauce mixture over pork mixture; cook and stir until sauce thickens, about 1 minute.
7. Remove skillet from heat.
8. Add linguine to the mixture; toss to coat.
9. Sprinkle with green onions.