Pork Lo Mein
boneless pork loin
dried whole wheat spaghetti or soba noodles
low-sodium teriyaki sauce
mirin or chicken broth
teas canola oil
teas sesame oil
med red onion
cut into bite sized pieces
Slice the pork into thin strips and set aside. Prep all of your veggies and have them ready. Mix the teriyaki and rice wine; Set aside.
Cook the pasta in salted water according to the manufactures directions.
In a large wok over medium-heat, place the oil and sesame oil and swirl to coat. Add the pork, and cook, stirring often as the pork browns on all sides, 3 to 6 minutes. Remove from wok and set aside.
Toss the onion and red pepper into the wok. Toss and cook 1 to 2 minutes. Add the ginger and cook 30 seconds longer. Toss in the mushrooms and broccoli and cook until softened, but still crunchy.
Pour the teriyaki mixture over the veggies and return the pork, with any accumulated juices back to the pan. Allow to heat through.
Finally, add the noodles to the wok and toss to combine.
Serve in bowls with toasted sesame seeds, if desired.
BHG Special Interest Magazine | Comfort Food