Roast Pork and Shiitakes Lo Mein

Roast Pork and Shiitakes Lo Mein

Tonight I’m working magic on yesterday’s dinnerfeed with leftover pork from the Roasted Pork with Rosemary and Garlic. With this Pork Lo Mein, I’m also conjuring up time which I saved  from using pre-packed vegetables.

Packaged  produce “kits” are great time savers and when selecting this dinner route, I
generally grab the pre-packs of Asian stir-fry vegetables. No doubt flavor and  nutrition are lost at the processing plant but to my way of thinking, bagged  veggies are better than no veggies.

This recipe is faster and less expensive than Asian  carry-out and you can also bet it’s a healthier choice, especially if you don’t load up on the sodium-rich teriyaki. I added fresh ginger and shiitake mushrooms  to the lo mein “kit” which exponentially elevated the flavor.

Mein (or mian) is simply the Chinese word for  noodles. Lo mein means “tossed noodles,” while chow mein means “fried noodles.”  If your grocer does not stock the bagged low mein vegetable and noodle pack or  its equivalent, substitute 10 ounces bagged broccoli cole slaw and 4 ounces  cooked Asian noodles or ramen, adding Teriyaki or soy sauce to taste.

Recipe: Roast Pork and Shiitakes Lo Mein

Ingredients

  • 1 tablespoon peanut, canola or grape seed oil
  • 1 (12-16 ounce bag) Lo Mein stir fry vegies and noodles
  • 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

Instructions

  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.

Time: (if using last night’s leftover pork recipe) 10 minutes

Number of servings (yield): 2-3

Copyright © Peggy Lampman’s dinnerFeed.

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