Thursday Night Recipe

Pork Lo Mein with Sugar Snap Peas (serves 4)
This recipe is from "Williams-Sonoma, Food Made Fast, Simple Suppers" by Melanie Barnard, Chuck Williams, and Bill Bettencourt

Leftover pork tenderloin, shredded
Salt
3/4 lb. Dried lo mein noodles or spaghetti
3 Tbls Asian Sesame Oil
3 large cloves of Garlic, minced
2 Carrots, peeled, halved lengthwise, and thinly sliced crosswise
3/4 cup Chicken Broth
3 Tbls Soy Sauce
2 Tbls Oyster Sauce
1 Tbls Dry sherry (optional)
4 Green (spring) Onions, white and pale green parts only, thinly sliced
1 bag of frozen sugar snap peas or snowpeas (steam-in-bag kind)
Sesame Seeds

1) Bring a large pot of water to a boil. Add 1 Tbls salt and the noodles. Cook, stirring occasionally to prevent sticking, until the noodles are al dente, according to the package directions. Drain well and reserve.
2) Meanwhile, in a large frying pan or saucepan over medium heat, warm the oil. Add the garlic and carrots and stir to incorporate, about 30 seconds. Stir in the broth, 2 Tbls of the soy sauce, oyster sauce, and sherry. Add the pork, bring to a simmer, reduce the heat to medium-low, and cook, uncovered, for about 5 minutes.
3) At the same time, steam the frozen sugar snap peas in the microwave, following the instructions on the package. After finished, toss with 1 Tbls Soy Sauce and sprinkle with Sesame Seeds.
4) Add the noodles to the pan, sprinkle with the green onions, and toss well to combine. Season with salt to taste, and serve directly from the pan.