PORK LO MEIN

IF THERE ARE NO DIRECTIONS ON THE PACKAGE FOR COOKING THE NOODLES—OR IF THEY’RE WRITTEN IN AN UNFAMILIAR LANGUAGE—COOK THEM ABOUT 4 MINUTES OR UNTIL TENDER BUT STILL SLIGHTLY FIRM.

START TO FINISH 35 minutes

• 12 oz. boneless pork loin, trimmed of fat and cut into thin bite-size strips
• 1 Tbsp. sesame seeds
• 1 Tbsp. grated fresh ginger
• 4 cloves garlic, minced
• ⅓ cup reduced-sodium chicken broth
• 3 Tbsp. reduced-sodium soy sauce
• 1 Tbsp. rice vinegar
• 1½ tsp. cornstarch
• 1 tsp. sugar
• ½ tsp. sriracha sauce
• 4 oz. dried Chinese egg noodles (lo mein noodles)
• Nonstick cooking spray
• 1 cup sliced celery
• 1 medium red sweet pepper, cut into thin bite-size strips
• 3 cups coarsely shredded bok choy or napa cabbage
• 1 8-oz. can sliced bamboo shoots, rinsed and drained
• 6 Tbsp. thinly sliced green onions
• 2 tsp. toasted sesame oil

1. In a bowl combine meat, sesame seeds, ginger, and garlic. For sauce, in another bowl combine the next six ingredients (through sriracha sauce).

2. Cook noodles in boiling, lightly salted water according to package directions; drain. Rinse with cold water; drain again.

3. Coat a large skillet or wok with cooking spray; heat over medium-high heat. Add celery and sweet pepper; cook and stir 4 minutes. Add bok choy, bamboo shoots, and green onions; cook and stir 2 minutes. Remove vegetables from skillet.

4. Add sesame oil to skillet; add meat mixture. Cook and stir 2 to 3 minutes or until meat is no longer pink. Push from center of skillet. Stir sauce; add to center of skillet. Cook and stir 1 to 2 minutes or until thickened and bubbly. Stir in cooked noodles and vegetables. Cook and stir 2 minutes or until heated through. MAKES 4 SERVINGS.

PER SERVING 291 cal., 8 g fat (2 g sat. fat), 41 mg chol., 820 mg sodium, 31 g carb., 3 g fiber, 25 g pro.