Healthified Teriyaki Pork and Mushroom Lo Mein

50% less sat fat • 67% more fiber than the original recipe—see the comparison. Simply using reduced-sodium teriyaki sauce in place of regular cuts nearly 250 milligrams of sodium per serving from this yummy dish. You’ll never miss it!

Healthified Teriyaki Pork and Mushroom Lo Mein

LiveBetterAmericaRecipe by LiveBetterAmerica

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35 minutes

1 hour 30 minutes

6 servings

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Nutrition Info

  • 1 1/3 cups
  • 340
  • 6g
    (Saturated Fat 1g, Trans Fat 0g)
  • 35mg
  • 640mg
  • 44g
    (Dietary Fiber 5g, Sugars 7g)
  • 25g
  • Percent Daily Value*
  • 10%
  • 60%
  • 6%
  • 20%
  • Exchanges
  • 1/2
  • 2
  • 2 1/2
  • 1
  • Carbohydrate Choices
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

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We don't have any special tips or techniques for this recipe.

Ingredients

  • 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
  • 1/4  cup dry sherry, Chinese rice wine, sake, or chicken broth
  • 2  teaspoons canola oil
  • 2  teaspoons toasted sesame oil
  • 1  tablespoon finely chopped fresh ginger
  • 1  medium red onion, halved lengthwise and thinly sliced (1 cup)
  • 8  ounces fresh mushrooms, sliced
  • 12  ounces Green Giant® frozen sugar snap peas, thawed and halved

Directions

  1. 1Freeze pork about 45 minutes or until partially frozen. Thinly slice pork across the grain into bite-size strips. Set aside.
  2. 2Cook pasta according to package directions. Drain well. Rinse with cold water. Drain well. Set aside.
  3. 3For sauce: In a small bowl, combine oyster sauce, teriyaki sauce, and dry sherry. Set aside.
  4. 4In 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.
  5. 5Add 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.

Categories: Pork

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