Pork Lo Mein with Peanut Sauce
8oz (250 gr) pork tenderloin, boneless chops, leftover pork
2 cloves garlic
1 tsp minced ginger
1/2 bell pepper, green or red
1/2 head broccoli, 6oz (180gr)
4oz (250gr) mushrooms
4oz (250gr) spaghetti
1 tbs sesame oil
1 tbs olive oil
1 cup (8oz, 250ml) beef stock
2 tbs peanut butter
2 tbs soy sauce
2 tbs sherry (optional)
1/3 cup walnuts, 1oz (30gr)
1 tbs cornstarch (Maizena) dissolved in 2 tbs water
Cook pasta according to package instructions.
While pasta cooks: Thinly slice onion. Mince garlic. Mince ginger (peel first). Julienne the pepper and carrots (techniques). Trim and slice mushrooms. Cut broccoli into florets (with some stem). Cut the pork into large bite-size pieces.
Heat olive oil in large nonstick skillet over medium-high heat. Add onion to skillet and stir-fry for 2 minutes. Add garlic and ginger and stir-fry another 2 minutes. Remove onions/garlic from pan and set aside. Add sesame oil to pan and heat. Add pork and stir-fry 3 – 5 minutes, until nicely browned. Remove and put with onions. Add broccoli, carrots, mushrooms and pepper to skillet and stir-fry 5 minutes. Return pork, onions, garlic and ginger to pan. Add beef stock and bring to a boil. Cover, reduce heat and simmer for 5 minutes. In a small bowl, whisk together sherry, soy sauce and peanut butter. Uncover skillet and stir in peanut butter mixture and walnuts. Stir in cornstarch mixture until thickened.
When pasta is done, drain and add to skillet. Toss to combine, tongs work best, or two forks. Serve. (If spaghetti doesn't fit into pan, put it into a large bowl and pour pork mixture over top.) Add more soy sauce if desired, according to taste.
In addition to the above, for the week of October 10 we have Warm Goat Cheese on Forest Mushrooms, Pork Loin with Mustard and Onion Sauce, Butternut Squash Risotto, Stuffed Peppers, American Style….
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