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!