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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Had some left over pork and was planning on making pork chop suey, but we had rice for the last two nights so I decided to make pork lo mein, but none of the recipes on Zaar really fit the ingredients that I had so I came up with this which is a variation of a couple of recipes I found here. My daughter thought it was great. Hope you enjoy it. Ingredients:
1 tablespoon oil |
1/2 large sweet onion, thinly sliced |
1 cup carrot, shredded |
1 red pepper, thinly sliced |
1 cup broccoli, chopped |
2 garlic cloves, minced |
1 tablespoon ginger, minced |
8 ounces pork roast, cooked |
4 ounces spaghetti, broken in pieces and cooked (i used rice pasta) |
1 (8 ounce) can water chestnuts, drained |
1/4 teaspoon cayenne pepper |
1 tablespoon cornstarch |
1 cup chicken broth |
1 tablespoon gluten-free soy sauce |
Directions:
1. 1. Heat oil in a large skillet or wok.
2. 2. Add onion, carrots, red pepper, broccoli, garlic, and ginger. Stir fry until tender crisp.
3. 3. Add cooked pork roast, spaghetti, and water chestnuts, and cayenne pepper, and cook over low heat, stirring occasionally until heated through.
4. 4. Wisk together remaining ingredients, add to skillet or wok and cook until thickened.
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