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 frozen sugar snap peas, thawed and halved
Preparation
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; 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.
