Teriyaki Pork And Vegetables With Noodles
From hayleesgrandma 17 years ago
- 15 minutes to make
- Serves 4
The sweet-savory flavor of teriyaki sauce is a centuries-old mixture of soy sauce and mirin (sweet cooking wine). Over time, Japanese Americans added ginger, brown sugar, pineapple juice, and green onions, elements of the bottled teriyaki sauce Americans know today. Read more See less
Ingredients
- 8 ounces uncooked spaghetti shopping list
- 4 green onions shopping list
- 1 tablespoon dark sesame oil shopping list
- 1 cup thinly sliced red bell pepper shopping list
- 3 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick), cut into 1/4-inch strips shopping list
- 1 (3 1/2-ounce) package shiitake mushrooms, sliced shopping list
- 1/3 cup low-sodium teriyaki sauce shopping list
- 4 teaspoons chili garlic sauce (such as Lee Kum Kee) shopping list
How to make it
- Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup cooking liquid; keep warm.
- Remove green tops from green onions; thinly slice, and set aside. Mince white portions of green onions; set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions, bell pepper, pork, and mushrooms; sauté 3 minutes or until pork is browned. Combine reserved 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 pan; toss well to coat. Stir in sliced green onion tops.
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