Mongolian Pork Lo Mein
I have cooked and posted Mongolian beef, lamb, and pork on my recipes here. It's always been served with rice and just a bit of sauce. This I have always wanted to make a bit different and serve with pasta.
So I got my ginger and green onions locally at the flea market this morning. Organic delicious fresh veggies. The pork melts in your mouth! Well that's enough story let us eat!!!!
Mongolian Pork Lo Mein
I have cooked and posted Mongolian beef, lamb, and pork on my recipes here. It's always been served with rice and just a bit of sauce. This I have always wanted to make a bit different and serve with pasta.
So I got my ginger and green onions locally at the flea market this morning. Organic delicious fresh veggies. The pork melts in your mouth! Well that's enough story let us eat!!!!
Cooking Instructions
- 1
Cut the porkloin very thin. Mix the marinade ingredients well.
- 2
Pour the mixture over the porkloin slices coat each one on both sides. Place in a ziploc bag and remove all air you can.
- 3
Wash the green onions. Remove the roots and chop on a bias. Boil the water with salt oil and add the spaghetti.
- 4
Peel and thinly slice the ginger. Stack and cut julienne style. Peel and slice the onion thin.
- 5
Stir your pasta so it doesn't clump and boil into a wad. Heat the oil for the onion and ginger. Drain the pasta save 1 cup of pasta water.
- 6
Add the ginger and sauté 3 minutes then add the onion coating them well with the oil. Then add the porkloin slices.
- 7
Stirfry for 8 minutes then add the garlic and green onions. Stir in cover and simmer 10 minutes.
- 8
Add the hoisin sauce stir in bring to a simmer for 7 minutes, add the chicken broth and simmer stirring occasionally for 10 minutes covered. Serve I hope you enjoy!!!
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