Pork Lo Mein

Ingredients

• 0.5 lb pork loin boneless
• 2 cups snow peas fresh
• 1 cup baby carrots cut lengthwise into 1/4-inch sticks
• 0.5 package pasta refrigerated cut into 2-inch pieces (9-oz size)
• 0.3 cup chicken broth (from 32-oz carton)
• 1 tablespoon soya sauce 
• 2 teaspoons cornstarch 
• 1 teaspoon sugar 
• 2 teaspoons ginger finely chopped
• 2 cloves garlic finely chopped
• 2 teaspoons vegetable oil 
• 0.5 cup onion red thinly sliced
• 1 serving sesame seed toasted

Equipment

• bowl
• frying pan
• sauce pan
• wok

Directions

1. Trim fat from pork.
2. Cut pork with grain into 2x1-inch strips; cut strips across grain into 1/8-inch slices (pork is easier to cut if partially frozen, about 1 1/2 hours).
3. Remove strings from pea pods.
4. In 3-quart saucepan, heat 2 quarts water to boiling.
5. Add pea pods, carrots and linguine; heat to boiling. Boil 2 to 3 minutes or just until linguine is tender; drain.
6. In small bowl, mix broth, soy sauce, cornstarch, sugar, gingerroot and garlic.
7. In 12-inch nonstick skillet or wok, heat oil over medium-high heat.
8. Add pork and onion; stir-fry about 2 minutes or until pork is no longer pink. Stir broth mixture; stir into pork mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally.
9. Sprinkle with sesame seed.