Pork and Shiitake Lo Mein

Peggy Lampman | Contributor

Yesterday's leftover pork combined with a pre-packaged stir fry kit made this dinner come together quicker than if I'd ordered take-out. 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

Ingredients

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

Directions

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.