Orange-Ginger Pork Lo Mein
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Dish, Pork
Serves: 6-8 servings
Ingredients
  • STIR-FRY:
  • 1 16-oz pkg linguine
  • 2 Tbsp canola oil, divided
  • 1-1/2 lbs boneless pork chops
  • 1 broccoli head, cut into florets
  • 1 medium red bell pepper, julienned
  • 1 medium red onion, cut into thin wedges
  • ½ cup shredded carrots
  • ⅓ cup slivered almonds, optional (I used honey roasted)
  • Sliced green onions, optional
  • GLAZE:
  • 1 cup chicken broth
  • ⅓ cup orange marmalade
  • ¼ cup soy sauce
  • 2 Tbsp corn starch
  • 3 tsp minced garlic (about 3 cloves)
  • ½ tsp ground ginger
Instructions
  1. Cook pasta according to package directions until al dente; drain.
  2. Meanwhile, whisk together glaze ingredients in a small bowl. Set aside.
  3. Heat 1 Tbsp canola oil in a large skillet or wok over medium-high heat. Add pork and stir-fry, stirring occasionally, until browned and center of pork is no longer pink. Transfer to a bowl and keep warm.
  4. Add remaining 1 Tbsp canola to skillet. Add broccoli and stir-fry, turning occasionally, until florets are bright green and just slightly firm. Add bell peppers, onions, and carrots and stir-fry until crisp-tender, about 2 minutes.
  5. Add pork back to pan, whisk glaze in bowl again, and pour glaze into pan. Bring glaze to a boil and stir constantly until thickened, about 2 minutes. Add linguine and toss to combine. Serve sprinkled with slivered almonds and green onions.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/orange-ginger-pork-lo-mein/