I love taking some of our favorite dishes and cooking them in a lighter and healthier version. I am the owner of many cookbooks, but I recently purchased Jennifer Iserloh’s Secret of a Skinny Chef and I’m LOVING it! The Pork Lo Mein is about the fourth dish I’ve cooked from it and she hasn’t failed me yet….
1/2 cup of orange juice (or the juice from 1 orange)
1/2 cup reduced sodium, fat-free chicken broth
2 tablespoons reduced sodium soy sauce
2 tablespoons peanut butter
2 cloves garlic, minced
1 teaspoon red chili flakes or hot chili sauce
1 tablespoon sesame oil
2 center cut pork chops (about 1/2lb), fat trimmed, thinly sliced
1 red bell pepper, seeded and diced
2 cups shiitake mushrooms (about 4 oz), sliced
1 lb collard greens, thinly sliced
1 8 oz package soba noodles, cooked according to the package instructions and drained
1 8-oz can sliced water chestnuts, drained
4 scallions chopped
In a small bowl, whisk the orange juice, broth, soy sauce, peanut butter, garlic and red chili flakes or chili sauce until smooth. Set aside. Heat the sesame oil in a large skillet over high heat. Add the pork, bell pepper, shiitakes and collard greens. Cook 8 to 10 minutes, stirring occasionally, until the vegetables start to soften.
Add the noodles to the skillet with the vegetables. Add the orange juice mixture, water chestnuts and scallions. Toss well to coat. Cook 1 or 2 additional minutes, until the sauce reduces slightly and the noodles are hot. Serve immediately.