FAST FRY PORK LO MEIN

Serves: 6

8 oz (226 g) vermicelli rice noodles, or Asian noodles of your choice

1 tbsp (15 ml) canola oil 6 bone-in fast fry pork loin chops, 3/4 inch (2 cm) thick 2 cups (500 ml) chopped red bell peppers

2 1/2 cups (625 ml) halved mushrooms

2 cups (500 ml) broccoli florets 2 cups (500 ml) diced red onions

3/4 cup (180-ml) low-sodium soy sauce 2 tbsp (30 ml) sesame oil 3 cloves garlic, finely chopped 1 tbsp (15 ml) finely chopped fresh ginger, or 1 tsp (5 ml) ground ginger

1/4 cup (60 ml) packed brown sugar

2 tsp (10 ml) cornstarch

1/2 cup (125 ml) unsalted blanched roasted peanuts

1. Cook noodles according to package instructions and set aside.

2. Heat oil in a large frying pan over medium-high heat.

3. Add pork chops to frying pan and sear until browned, about 3 minutes per side. Transfer pork chops to a plate and keep warm.

4. Add bell peppers, mushrooms, broccoli and red onions to frying pan; sauté until slightly softened, about 3 minutes.

5. Meanwhile, in a medium bowl, whisk together soy sauce, sesame oil, garlic, ginger, brown sugar and cornstarch; set aside.

6. Return pork to frying pan and add soy sauce mixture. Reduce heat to medium-low and simmer, covered, until vegetables are tender and pork chops are done, about 4 minutes. Allow chops to rest for 5 minutes before slicing.

7. Sprinkle with peanuts and serve over noodles.