Lunch: Quick Pork Lo Mein Recipe

Ingredients

2-1/4 teaspoons brown gravy mix
1-1/2 teaspoons cornstarch
3 cups water, divided
1 tablespoon reduced-sodium soy sauce
3/4 pound pork tenderloin, sliced
2 garlic cloves, minced
1/2 to 3/4 teaspoon minced fresh gingerroot
1/8 teaspoon pepper
3 teaspoons olive oil, divided
1 cup baby carrots
1 cup fresh snow peas
1 package (3 ounces) ramen noodles

Instructions

In a small bowl, combine the gravy mix, cornstarch, 1 cup water and soy sauce until smooth; set aside.
In a large skillet or wok, stir-fry the pork, garlic, ginger and pepper in 1-1/2 teaspoons oil for 5 minutes or until meat is no longer pink. Remove and keep warm. In the same pan, stir-fry carrots in remaining oil for 5 minutes. Add peas; stir-fry 4 minutes longer or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Return pork to the pan; heat through.
Meanwhile, in a large saucepan, bring remaining water to a boil; add ramen noodles (discard seasoning packet or save for another use). Cook for 3 minutes, stirring occasionally; drain. Serve with pork mixture.

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