Pork and Broccoli Lo Mein

February 2, 2010 by andrea | Filed under Asian, Main Dish, Pasta, Pork, Quick Cooking, Recipes.

This quick and easy Asian-flavored dish is perfect for a weeknight meal. I followed the recipe except for adding some red bell pepper that I needed to use up. The fresh linguine I used worked great, but next time I’ll try the recipe using fresh Chinese noodles.

Pork and Broccoli Lo Mein
-recipe from America’s Test Kitchen 30 Minute Suppers (Winter 2010)

Cooking the pork in two batches ensures excellent browning and flavor development. Serves 4.

1 (9-ounce) package fresh Chinese egg noodles (see note below)
Salt and Pepper
2 tablespoons toasted sesame oil
3 tablespoons oyster sauce
3 tablespoons soy sauce
2 teaspoons cornstarch
1/2 cup water
2 tablespoons vegetable oil
1 large pork tenderloin (about 1 pound), sliced into 1/4-inch pieces
1 (16-ounce) bag broccoli florets
8 scallions, cut into 1-inch lengths
2 garlic cloves, minced

Bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook until tender, about 4 minutes. Drain noodles in colander and rinse under water until cool. Drain thoroughly, then toss with sesame oil.

Whisk oyster sauce, soy sauce, cornstarch, and 1/4 cup water in bowl. Heat 1 tablespoon vegetable oil in large skillet over medium-high heat until just smoking. Brown half of pork, 1 to 2 minutes per side. Transfer to bowl. Repeat with remaining vegetable oil and remaining pork.

Add broccoli and remaining 1/4 cup water and cook, covered, until broccoli is just tender and water has evaporated, 3 to 5 minutes. Add scallions and garlic and cook until fragrant, about 1 minute. Return pork and any accumulated juices to pan. Stir in noodles and oyster sauce mixture and toss until well coated, about 2 minutes. Serve.

Test Kitchen Note: Fresh linguine can be substituted for the noodles.

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4 Responses to “Pork and Broccoli Lo Mein”

  1. MaryMoh says:

    Delicious! A lovely comfort foos…all in a bowl. This makes me hungry now.

  2. Ed Schenk says:

    Nice photo!I happen to have rice noddles and will use them in this recipe.

  3. Caroline says:

    Do you mean slivers of pork, as in slice 1/4″ thick, then into 1/4″ pieces, or do you mean the whole slice of the pork tenderloin? What size piece of meat should we end up with before cooking? Thanks! This sounds nice for a low fat dinner, I am going to use the Hungry Girl’s Shiritake Noodles (tofu).

  4. andrea says:

    Hi! You need to cut the pork into bite-sized pieces for the stir-fry, not whole slices or medallions of pork. Hope this helps. 🙂