Pork Lo Mein

A light tasting stir fry with a strong ginger flavor. The recipe made large portion sizes. We used a little more snow peas and spaghetti than was called for to make more servings. The marinated pork was great with the snow peas.

Prep: 10 minutes + 20 minutes marinating

Cook: 15 minutes

Yield: 4 servings

• 1 pork tenderloin (1 pound)
• 1/4 cup reduced-sodium soy sauce
• 3 garlic cloves, minced
• 1 teaspoon minced fresh gingerroot
• 1/4 teaspoon crushed red pepper flakes
• 2 cups fresh snow peas
• 1 medium sweet red pepper, julienned
• 3 cups cooked thin spaghetti
• 1/3 cup reduced-sodium chicken broth
• 2 teaspoons sesame oil

1. Cut tenderloin in half lengthwise. Cut each half widthwise into 1/4-in. slices; set aside. In a large resealable plastic bag, combine the soy sauce, garlic, ginger and pepper flakes; add pork. Seal bag and turn to coat; refrigerate for 20 minutes.
2. In a large nonstick skillet or wok coated with cooking spray, stir-fry pork and marinade for 4-5 minutes or until meat is no longer pink. Add peas and red pepper; stir-fry for 1 minute. Stir in spaghetti and broth; cook 1 minute longer. Remove from the heat; stir in sesame oil.

Nutrition: (1 1/2 cups) 343 calories, 7 g fat, 2 g saturated fat, 74 mg cholesterol, 716 mg sodium, 37 g carbohydrate, 3 g fiber, 31 g protein.