Pork Lo Mein

I still had a little bit pork left from the pork butt roast that I slow cooked and pulled the other day.  I did not want it to go to waste, but I also wanted something a little different than the same old BBQ pork sandwich or pork taco.  So I decided on an Asian pork lo mein.  It might sound a little strange, but I figured that pork fried rice is pretty mainstream so why not try pork in a stir fry.  Happy to report that I was, indeed, correct.  This meal was so easy, I literally prepared it in about 10 minutes, and it was delicious (not to mention healthy). 

The lo mein noodles, unlike Italian pasta, only need to be cooked in simmering water for about 3 minutes.  Then, drain the noodles and rinse them under cold water.  Meanwhile, in a large skillet I heat up several tablespoons of canola oil and began to stir fry some chopped red onion, sliced sweet pepper and 1/2 bag of broccoli slaw (perfect for stir fries because it holds up and stays crunchy better than cabbage).  When the vegetables were a bit wilted but still crunchy, I added 2 chopped cloves of garlic and about 1 cup of shredded pork. After tossing to combine, I added the lo mein noodles and a sauce made by combining soy sauce, rice vinegar, Asian garlic chili sauce, a tablespoon of fresh grated ginger, a bit of water and a tablespoon of cornstarch.  Mix the sauce and the ingredients together thoroughly and let it simmer on a very low heat for a few minutes to heat everything through.  Serve with a garnish of fresh chopped cilantro, chopped green onion, a drizzle of soy sauce and a dash of hot sauce.