Pork Lo Mein

Recently I've been planning our weekly meals more routinely. This cuts down on my trips to the grocery store and since I cue Patrick in on the meal plan he's able to start meals if I'm working a little later than usual. As I was planning meals for this particular week I was having a little trouble figure out 5 days--it's hard to meal plan for a whole week! Fortunately our latest EatingWell (April 2012) magazine was hanging out on the coffee table. So I browsed it and found this! You can find it online here or below. And I usually incorporate a blog recipe or two in my meal planning since we know how to make it and think it's good!

This is officially called "pork and snap pea lo mein" but I substituted the snap peas for edamame just because I thought it would be good. Patrick altered the preparation a little so I'll note that below.

Pork Lo Mein 4 servings | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients
8 ounces whole-wheat spaghetti (we had soba noodles in the pantry so we used those)
1/3 cup reduced-sodium soy sauce
3 tablespoons rice vinegar
2 teaspoons cornstarch
1 teaspoon sugar
2 tablespoons canola oil
2 cups snap peas, trimmed (substituted in frozen shelled edamame)
12 ounces boneless pork loin chops or tenderloin, trimmed, cut into thin strips
3 cloves garlic, minced
3-4 scallions, sliced
1 carrots, peeled and thinly chopped* *our addition!

Preparation
   Cook pasta in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain.
   Combine soy sauce, rice vinegar, cornstarch and sugar in a small bowl. (Patrick added the pork to this mixture and let it marinade while the veggies sauteed.)
   Heat oil in a large nonstick skillet over medium-high heat. Add snap peas (Of course we started with edamame and carrot so you can use whatever you want) and cook, stirring frequently, until beginning to soften, about 2 minutes. Add pork and cook, stirring, until no longer pink on the outside, about 2 minutes. Add garlic (we added the scallions here versus the end because we wanted them incorporated into the saute) and cook, stirring, until fragrant, about 30 seconds. Stir the soy sauce mixture, pour into the pan and cook, stirring, until thickened, 30 seconds to 1 minute. Remove from the heat. Add the pasta to the pan and toss to coat with the sauce. Serve topped with scallions.

Pork Lo Mein!