Cook 8 oz linguini, drain and set aside. Cook 1 pound ground beef, chicken or pork - or do as I did and use leftover pork tenderloin, which was already cooked and saved me a step! Saute some green onions and garlic in a tablespoon of canola oil a couple of minutes; add 1/2 a box of sliced white mushrooms and saute a few minutes. Set that side and in a larger pot saute 1/2 a small cabbage, sliced fine, with 3 grated carrots. When cabbage is wilted, add the mushroom mixture, and the cooked meat.
Mix 1/4 cup teriyaki sauce with 1 T. fresh grated ginger. Stir it into the veggies and cook another minute. Toss with hot linguini. Sprinkle more green onion on top and serve. *Note* I sauteed the veggie til a little less than crisp-tender because people here are fussy about crisp veggies, unless they're in a salad, go figure.
That was easy and filling! Now if I could just get them to follow the "no electronics at the table" policy...and no, Scout isn't allowed huge Dr. Peppers on a regular basis, but once he gets one, he likes to make it last a long time...
You kids get in there and clean up that kitchen! (:
'Cause I love me some Lo Mein!
I think this is a fantastic recipe, right down to using the leftover pork!
ReplyDeleteI love Lo Mein! I'm going to have to try your recipes... but most likely all by my lonesome since my kids won't touch cabbage or mushrooms. They don't know what they're missing! YUM.
ReplyDeleteYUM!! sounds so good!!
ReplyDeleteThanks for linking up to I'm Lovin' It! Have a GREAT weekend!
This sounds fabulous! Thanks for sharing this yummy recipe. I know my family will gobble up every bit!
ReplyDeleteThanks for stopping by my blog. I'm now following :)