Teriyaki Pork and Mushroom Lo Mein

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!

Ingredients

• 12 ounces boneless pork loin, trimmed of fat
• 8 ounces uncooked multigrain spaghetti, 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
• 8 ounces fresh sugar snap peas
• 1/2 cup julienne carrots (1 1/2 x 1/4 x 1/4 inch)

Instructions

• Freeze pork about 45 minutes or until partially frozen. Thinly slice pork across the grain into bite-size strips. Set aside.
• Cook pasta according to package directions. Drain well. Rinse with cold water. Drain well. Set aside.
• For sauce: In a small bowl, combine oyster sauce, teriyaki sauce, and dry sherry. Set aside.
• In 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 and carrots; stir-fry for 1 minute more. Remove vegetables from wok. Keep warm.
• Add 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.