Skinny Teriyaki Pork And Mushroom Lo Mein Recipes

PORK AND VEGETABLE LO MEIN

Steps:

• Cook spaghetti according to package directions. Meanwhile, combine the cornstarch, broth, soy sauce, brown sugar, ginger and salt in a small bowl until smooth. Add pepper flakes if desired; set aside., Stir-fry pork in oil in a large skillet or wok for 4-6 minutes or until browned. Remove with a slotted spoon; keep warm. Stir-fry onion for 2 minutes. Add broccoli mixture; stir-fry 4-5 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Stir in peas. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Drain spaghetti. Add pork and spaghetti to the pan; heat through.

SKINNY TERIYAKI PORK AND MUSHROOM LO MEIN

Steps:

• Freeze pork about 45 minutes or until partially frozen. Thinly slice pork across the grain into bite-size strips. Set aside.
• Cook pasta according to package directions. Drain well. Rinse with cold water. Drain well. Set aside.
• For sauce: In a small bowl, combine oyster sauce, teriyaki sauce, and dry sherry. Set aside.
• 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 red onion; stir-fry for 2 minutes. Add mushrooms; stir-fry for 2 minutes. Add sugar snap peas; stir-fry for 1 minute more. Remove vegetables from wok. Keep warm.
• Add pork to wok; stir-fry about 3 minutes or until juices run clear. 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.

PORK LO MEIN

Steps:

• Trim fat from pork. Cut pork with grain into 2x1-inch strips; cut strips across grain into 1/8-inch slices (pork is easier to cut if partially frozen, about 1 1/2 hours). Remove strings from pea pods.
• In 3-quart saucepan, heat 2 quarts water to boiling. Add pea pods, carrots and linguine; heat to boiling. Boil 2 to 3 minutes or just until linguine is tender; drain.
• In small bowl, mix broth, soy sauce, cornstarch, sugar, gingerroot and garlic.
• In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Add pork and onion; stir-fry about 2 minutes or until pork is no longer pink. Stir broth mixture; stir into pork mixture. Stir in pea pods, carrots and linguine. Cook 2 minutes, stirring occasionally. Sprinkle with sesame seed.

TERIYAKI PORK

Steps:

• In a small bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade., Drain and discard marinade. In large nonstick skillet or wok, stir-fry pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm., In the same pan, stir-fry broccoli and carrots in reserved marinade for 2 minutes. Add celery; stir-fry for 2 minutes. Add cabbage and green onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender., Combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir until thickened. Return pork to the pan; heat through. Serve with rice if desired.