Apricot-Teriyaki Pork Lo Mein

That's a long name, but it's worth it to try this yummy stuff.

Apricot-Teriyaki Pork Lo Mein

• 2/3 cup apricot preserves
• 3 tablespoons favorite teriyaki sauce
• 1 Tbs. Honey-Dijon mustard
• 1 teaspoon ground ginger
• 1.5 lbs boneless pork chops, cut into thin strips
• 1/2 med onion, thinly sliced
• 2-3 cups fresh, thin veggies (I typically use broccoli slaw, shredded carrots and zucchini, cabbage, bean sprouts, and chopped pea pods, but use whatever your family likes)
• 1/2 pound angel hair pasta(about 4 servings)

In a medium-size bowl, stir preserves, teriyaki sauce, mustard and ginger. Set aside. Heat a large nonstick skillet over medium-high heat (use a little cooking spray). Saute pork and onion until browned, drain excess liquid. Spread about a third of the apricot preserve mixture over the pork and cook, covered, over medium-low heat for 6 minutes or until an instant-read thermometer registers 160°F when inserted into thickest part of meat.

Meanwhile cook noodles according to package directions.  Steam veggies until just crisp-tender as you like.  Drain cooked pasta and veggies and place in a large bowl. Mix into pasta and veggies the remaining apricot preserve mixture. Top with pork and onions.

Variations:

1. Leave out the pork for a vegetarian meal or side dish.
2. Try it with lean chicken or beef.
3. Not a fan of pasta?  Make the same meal, but serve over rice.