Tuesday, October 4, 2011

Teriyaki Pork and Vegetables with Noodles


8 ounces uncooked spaghetti
4 green onions
1 TBSP dark sesame oil
1 cup thinly sliced red bell pepper
3 (4 ounce) boneless center cut pork loin chops, cut into 1/4 inch strips
1 (3 1/2 ounce) package of mushrooms, sliced
1/3 cup low sodium teriyaki sauce
4 tsp chili garlic sauce ( such as Lee Kum Kee)

Cook pasta according to package directions.  Drain, reserving 1/4 cup cooking liquid; keep warm.
Remove green tops from green onions; thinly slice, and set aside.  Mince white portions of onions; set aside.
Heat oil in a large nonstick skillet over medium-high heat.  Add minced white portions of onions, bell pepper, pork and mushrooms; saute until pork is cooked and brown.  Combine 1/4 cup cooking liquid, teriyaki sauce, and chili garlic sauce in a small bowl, stirring with a whisk.  Add pasta and teriyaki sauce mixture to skillet; toss well to coat.  Stir in sliced green onion tops.

Recipe from myrecipes.com

Comments:  This has tremendous flavor and is a great new way for me to serve pasta.  It would be equally good with chicken.  I used 1/2 canola oil and 1/2 dark sesame oil as sesame oil has such a strong flavor, but this is your choice.  Leftovers heated up well.  This was a huge hit and I will make it again!

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