This recipe was born of my love for Chinese food.
Unfortunately, the sodium content in most take out Chinese food goes well beyond what I'm willing to ingest for one meal.
I'm not, however, willing to give up my favorite dishes.
So here it is - one of my favorites: pork lo mein.
I've given this dish a Chickpea makeover to make it healthier, but believe me - it still tastes great! Here's the recipe.
Enjoy and don't forget to check out the nutrition comparisons at the end.
I've compared my version to a take out version of pork lo mein.
1 T cornstarch 1 t ground ginger 1/8 cup reduced-sodium soy sauce ½ cup reduced-sodium chicken broth 1 lb center cut boneless pork chops, sliced into bite sized pieces 6 ounces uncooked whole grain linguine 8 oz fresh baby bella mushrooms, sliced 1 cup fresh snow peas 1 large red bell pepper, sliced ½ cup white onion, chopped 1 T canola oil In a large bowl, combine the cornstarch, ginger, soy sauce, and broth until smooth.
Add pork.
Stir to coat; set aside.
Cook linguine according to package directions.
In a large nonstick skillet or wok, stir-fry the mushrooms, snow peas, red pepper, and onion in the canola oil for 5 minutes.
Remove the vegetables and set aside.
Using a slotted spoon, remove the pork from the bowl and stir-fry it until no longer pink.
Add the sauce from the bowl (the pork was in) to the pork and bring to a boil.
Boil for 1-2 minutes until the mixture is thick; reduce heat.
Add the vegetables and the cooked linguine.
Mix thoroughly.
Heat until warmed through.
6 servings re-do / take out calories 260 / 290 fat 5.
8 / 13 sat fat 1 / 4 sodium 280 / 1483 fiber 5 / 3
Unfortunately, the sodium content in most take out Chinese food goes well beyond what I'm willing to ingest for one meal.
I'm not, however, willing to give up my favorite dishes.
So here it is - one of my favorites: pork lo mein.
I've given this dish a Chickpea makeover to make it healthier, but believe me - it still tastes great! Here's the recipe.
Enjoy and don't forget to check out the nutrition comparisons at the end.
I've compared my version to a take out version of pork lo mein.
1 T cornstarch 1 t ground ginger 1/8 cup reduced-sodium soy sauce ½ cup reduced-sodium chicken broth 1 lb center cut boneless pork chops, sliced into bite sized pieces 6 ounces uncooked whole grain linguine 8 oz fresh baby bella mushrooms, sliced 1 cup fresh snow peas 1 large red bell pepper, sliced ½ cup white onion, chopped 1 T canola oil In a large bowl, combine the cornstarch, ginger, soy sauce, and broth until smooth.
Add pork.
Stir to coat; set aside.
Cook linguine according to package directions.
In a large nonstick skillet or wok, stir-fry the mushrooms, snow peas, red pepper, and onion in the canola oil for 5 minutes.
Remove the vegetables and set aside.
Using a slotted spoon, remove the pork from the bowl and stir-fry it until no longer pink.
Add the sauce from the bowl (the pork was in) to the pork and bring to a boil.
Boil for 1-2 minutes until the mixture is thick; reduce heat.
Add the vegetables and the cooked linguine.
Mix thoroughly.
Heat until warmed through.
6 servings re-do / take out calories 260 / 290 fat 5.
8 / 13 sat fat 1 / 4 sodium 280 / 1483 fiber 5 / 3