In the freezer section, Bird’s Eye makes a teriyaki stir fry that’s actually quite tasty. It includes everything…veggies, pasta, sauce. As convenience meals go, it’s actually one of the better ones. But I still set out to try to replicate this at home by making my own teriyaki sauce. I actually had planned to do something else entirely with the pork chops I thawed but they turned out not to be enough for what I wanted, so the next best way to stretch meat, in my mind, is in stir fry. Serves 2.
- 1 16 oz package of stir fry vegetables (thawed)
- 6 oz. lean pork, cut into chunks
- 1 package chow mein noodles
- 1 scallion
- canola or vegetable oil
- 1/4 cup low sodium soy sauce
- 1/8 cup whiskey or dark rum (I prefer whiskey)
- 1/8 tsp ground ginger
- 1/8 cup ketchup
- 1/2 tsp dry mustard
- 1/2 tbsp worchestershire sauce
- 2 tbsp brown sugar or raw sugar
- Heat 1 tablespoon of oil over high heat.
- Add the pork. Stir fry until no longer pink.
- If necessary add another tablespoon of oil.
- Add the stir fry veggies and stir fry until tender crisp (2-3 minutes)
- Meanwhile cook the chow mein noodles according to package directions.
- Drain noodles.
- Add noodles to the skillet.
- Mix the last 7 ingredients together to form your sauce.
- Pour into the skillet.
- Reduce heat to medium and toss/simmer until sauce is reduced and all components are well coated.
- Garnish with scallions and serve.
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