Pork Lo Mein

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pork Lo Mein to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pork Lo Mein, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (1 pound) pork tenderloin
• 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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Cut tenderloin in half lengthwise

Step 2: Technique & Execution

Cut each half widthwise into 1/4- in. slices; set aside

Step 3: Technique & Execution

In a large resealable plastic bag, combine the soy sauce, garlic, ginger and pepper flakes; add pork

Step 4: Technique & Execution

Seal bag and turn to coat; refrigerate for 20 minutes

Step 5: Technique & Execution

In a large nonstick skillet or wok coated with nonstick cooking spray, stir-fry pork and marinade for 4-5 minutes or until meat is no longer pink

Step 6: Technique & Execution

Add peas and red pepper; stir-fry for 1 minute