Recipe: Pork and Shiitakes Lo Mein
I understand that pre-cut and packaged vegetables are less nutritious and flavorful than vegetables you'd prep yourself, but I'll bet the nutritional value of this dish scores higher than take-out. Many stir-fry vegetable kit options are available in most produce sections. I used a kit that contained — in addition to vegetables — noodles and teriyaki sauce, though any pre-packed stir-fry would be fine. If you've the time, thinly slice cabbage, julienne carrots and stir-fry over high heat with pea pods. Boil soba noodles to serve with the dinner, seasoning with teriyaki sauce to taste.
Yield: 4 cups
Time: 10 minutes
- 1 tablespoon peanut, canola or grape seed oil
- 1 (12- to16-ounce bag) stir fry vegies, noodles and teriyaki sauce
- 4 ounces shiitake mushrooms, wiped clean and sliced
- 2 teaspoons grated ginger
- 2-3 cups leftover pork roast, cut into 2-inch julienne strips
- Red pepper flakes
1. In a large sauté pan or wok, heat oil to medium heat. Sauté ginger 1 minute. Raise heat to high and add slaw and shiitakes to pan. Stir fry 2 minutes.
2. Meanwhile, pierce noodle bag with fork (according to package instructions), and heat in microwave on high 1 minute.
3. Add julienned pork, microwaved noodles from package, and 1/2 pack (1 tablespoon) teriyaki sauce to slaw mixture. Stir fry an additional 1-2 minutes, adding additional teriyaki sauce to taste. Season to taste with red pepper flakes and serve.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Oct. 26, 2011.