• 2 Ratings

Make a healthier version of a favorite takeout dish with our take on pork lo mein.

Source: Better Homes and Gardens

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Recipe Summary

prep:
35 mins
freeze:
45 mins
Servings:
6
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Ingredients

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Directions

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  • If desired, partially freeze meat for easier slicing. Trim fat from meat. Thinly slice meat across the grain into bite-size strips. Set aside.

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  • Cook spaghetti according to package directions; drain. Rinse with cold water; drain again. For sauce, in a small bowl combine oyster sauce, teriyaki sauce, and sherry. Set aside.

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  • Pour canola oil and sesame oil into a wok or 12-inch nonstick skillet; heat wok over medium-high heat. (Add more canola oil as necessary during cooking.) Add ginger; cook and stir for 15 seconds. Add red onion; cook and stir for 2 minutes. Add mushrooms; cook and stir for 2 minutes. Add snap peas; cook and stir about 1 minute more or until vegetables are crisp-tender. Remove vegetables from wok; cover and keep warm.

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  • Add meat to wok. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Add cooked spaghetti, vegetables, and sauce. Using two spatulas or wooden spoons, gently toss mixture while cooking for 3 to 4 minutes more or until heated through.

Nutrition Facts

331 calories; total fat 7g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 3g; cholesterol 31mg; sodium 634mg; carbohydrates 41g; fiber 5g; sugar 5g; protein 24g.
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Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
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