Instead of instantly heading out to that regular spot for Chinese takeout and having to deal with all of the heavy fat and calories that come shortly after, you can instead whip something up quickly at home that still has the amazing taste that the Chinese restaurant has. And one of those dishes happens to be a lean and low fat pork and snap pea lo mein. When you use the right ingredients in a lo mein, it can be incredibly healthy and make more than enough for a family while also having left overs for a few days after. The most important ingredients that make a pork and snap pea lo mein so healthy are:
- The snap peas are a perfect vegetable that are hearty and filling without having to be so unhealthy for you. They're also quite easy to put in practically everything, whether it is a lo mein or even a light salad for lunch.
- Pork is a perfect protein that can substitute something heavier such as beef while still providing more than enough lean protein for someone who wants to eat healthier or wants to lose weight.
- The noodles used in any sort of lo mein doesn't have to be starchy at all. In fact, you can substitute such bad carbohydrates with something much more healthier through whole wheat spaghetti noodles.
- The oils involved in creating this lo mein, such as canola and low sodium soy sauce, are also great for adding flavor without adding so much fat to the entire dish.
The oils involved in creating this lo mein, such as canola and low sodium soy sauce, are also great for adding flavor without adding so much fat to the entire dish.
Entire prep and cooking time for this pork and snap pea lo mein is very quick, around 30 minutes altogether to make roughly around four servings, making this the perfect summer time dinner–or even an anytime dinner or lunch. For this yummy dish, you will need the following:
- Eight ounces of whole wheat spaghetti noodles
- 1/3 cup of soy sauce, reduced sodium
- Three tablespoons of rice vinegar
- Two teaspoons of cornstarch
- One teaspoon of sugar
- Two tablespoons of canola oil
- Two cups of snap peas
- Twelve ounces of pork, preferably pork loin chops or tenderloin
- Three cloves of garlic
- Three or four scallions
Directions
- Cook spaghetti noodles in a large pot of boiling water, approx. 8 to 10 minutes.
- In a small bowl, add the soy sauce, rice vinegar, cornstarch and sugar.
- In a large nonstick pan, heat the canola oil. Once heated, add the snap peas and cook for two minutes until they start to soften, stirring frequently. Add the garlic and cook for approx. 30 seconds, until fragrant. Then add the mixture from step 2 in the pan and cook until thickened, approx. 30 seconds to 1 minute. Remove from heat.
- Finally add the pasta to the pan and toss wit the sauce.
- Serve with scallions on top and enjoy!
About the Author
Jamie Eberle is the Chief Financial Officer of BeLiteWeight. BeLiteWeight has helped over 7,000 patients have safe, affordable and successful weight loss surgery over the past eight years. Jamie has had bariatric surgery and knows the ins and outs of the different procedures, including: gastric sleeve surgery, gastric sleeve plication, vertical sleeve gastrectomy and gastric bypass surgery, among others. BeLiteWeight focuses on each patient's needs to help them choose the right procedure and get started on the path to a healthier life.