Wednesday, May 23, 2012
Teriyaki Pork and Mushroom Lo Mein
12 ounces boneless pork loin, trimmed of fat
10 ounces dried multigrain spaghetti or angel hair pasta or soba (buckwheat noodles)
1/4 cup bottled oyster sauce
1/4 cup reduced-sodium teriyaki sauce (I made my own)
1/4 Rice Vinegar or chicken broth
2 teaspoons EVOO
2 teaspoons toasted sesame oil
1 tablespoon finely chopped fresh ginger
5 green onions sliced finely
8 ounces fresh mushrooms, sliced
32 ounces frozen stir fry veggies thawed
1 Defrost pork until still partially frozen. Thinly slice pork across the grain into bite-size strips. Set aside.
2 Cook pasta according to package directions. Drain well. Rinse with cold water. Drain well. Set aside.
3 For sauce: In a small bowl, combine oyster sauce, teriyaki sauce, and Rice Vinegar. Set aside.
4 In a wok or large nonstick skillet, combine canola oil and sesame oil; heat over medium-high heat. Stir-fry ginger in hot oil for 15 seconds. Add onion; stir-fry for 2 minutes. Add mushrooms; stir-fry for 2 minutes. Add thawed veggies; stir-fry for 1 to 5 minutes more. Remove vegetables from wok. Keep warm.
5 Add pork to wok; stir-fry about 3 to 6 minutes or until juices run clear. You may need a bigger pot, then add cooked pasta, vegetables, and sauce. Using two spatulas or wooden spoons, lightly toss the mixture for 3 to 4 minutes or until heated through. Transfer to a serving platter. Serve immediately.
Makes 6 Servings
1 Serving (1 1/3 cups)
(Calories from Fat 50),
Total Fat 6g
(Saturated Fat 1g,
Trans Fat 0g),
Total Carbohydrate 44g
(Dietary Fiber 5g,