Quick Pork Lo Mein

• 2-1/4 teaspoons brown gravy mix
• 1-1/2 teaspoons cornstarch
• 3 cups water, divided
• 1 tablespoon reduced-sodium soy sauce
• 3/4 pound pork tenderloin, sliced
• 2 garlic cloves, minced
• 1/2 to 3/4 teaspoon minced fresh gingerroot
• 1/8 teaspoon pepper
• 3 teaspoons olive oil, divided
• 1 cup baby carrots
• 1 cup fresh snow peas
• 1 package (3 ounces) ramen noodles

1. In a small bowl, combine the gravy mix, cornstarch, 1 cup water and soy sauce until smooth; set aside.
2. In a large skillet or wok, stir-fry the pork, garlic, ginger and pepper in 1-1/2 teaspoons oil for 5 minutes or until meat is no longer pink. Remove and keep warm. In the same pan, stir-fry carrots in remaining oil for 5 minutes. Add peas; stir-fry 4 minutes longer or until vegetables are crisp-tender.
3. Stir cornstarch mixture and add to the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Return pork to the pan; heat through.
4. Meanwhile, in a large saucepan, bring remaining water to a boil; add ramen noodles (discard seasoning packet or save for another use). Cook for 3 minutes, stirring occasionally; drain. Serve with pork mixture.

brown gravy mix, cornstarch, water, soy sauce, pork tenderloin, garlic, fresh gingerroot, pepper, olive oil, baby carrots, fresh snow peas, ramen noodles

Taken from www.tasteofhome.com/recipes/quick-pork-lo-mein/ (may not work)