8 ounces dry whole wheat spaghetti4 green onions
1 tablespoon toasted sesame oil
1 cup chopped red bell pepper
12 ounces boneless center-cut loin pork chops, cut into 1/4" strips
1 ¾ cups broccoli florets
2 cups sliced mushrooms
⅓ cup teriyaki sauce
4 teaspoons chili garlic sauce
In a large pot of boiling salted water, cook pasta according to package directions. Set aside 1/4 cup of the cooking liquid, then drain the pasta - keep warm.
Thinly slice the top green part of the onions and set aside. Finely chop the white portions and set aside.
Meanwhile, in a large skillet, heat oil over medium-high. Stir in the finely chopped white portion of the green onions, bell pepper, pork, broccoli and mushrooms - sauté until the pork is lightly browned, about 3 minutes. In a small bowl, whisk together reserved 1/4 cup cooking liquid, teriyaki sauce and chili garlic sauce. Add pasta and teriyaki sauce mixture to skillet - toss well to coat. Stir in sliced green onion tops to serve. Makes 4 servings.
Note: I didn't mix the pasta and veggie-pork mixture together. I put the pasta on the plates and topped it with the veggie-pork mixture.
