Pork Lo Mein

Pork Lo Mein

8 oz uncooked lean pork tenderloin, cut in 1/4-inch-wide strips
3 Tbsp low-sodium soy sauce, divided
1 Tbsp minced garlic
2 Tbsp ginger root, fresh, minced
8 oz uncooked linguini
1/8 tsp table salt, or to taste (for cooking pasta)
1/2 cup(s) uncooked carrot(s), thinly sliced
1 tsp canola oil
4 oz button mushrooms, or shiitake mushroom caps, sliced
1/2 cup(s) reduced-sodium chicken broth
1 tsp toasted sesame oil
1/3 cup(s) uncooked scallion(s), sliced
Instructions

In a medium bowl, toss pork with 2 tablespoons of soy sauce, garlic and ginger; let stand 20 minutes.

Meanwhile, cook linguini in a large pot of lightly salted water according to package direction; add carrots to pot 5 minutes before linguini will be done. Drain; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat; add mushrooms and pork. Increase heat to high; stir-fry until mushrooms release their liquid and become lightly browned, and pork is cooked through, about 6 minutes.

Add drained linguini and carrots, broth, remaining tablespoon of soy sauce and sesame oil to skillet; toss over low heat until combined. Remove from heat and stir in scallions; serve immediately. Yields about 1 1/4 cups per serving.