Mushroom & Shrimp Noodle Bowls

MUSHROOM & SHRIMP NOODLE BOWLS

salt and pepper
1 lb spaghetti noodles
3 Tblsp ged oil
3/4 lb mixed mushrooms, thinly sliced
1/4 head savory cabbage, shredded
1 bunch scallions, thinly sliced
3-4 cloves garlic, minced
1 piece (1-inch) fresh ginger, grated
1 lb shelled and deveined medium shrimp
1 tsp Chinese five-spice pwoder
2 cups vegetable or chicken stock
1/4 cup tamari

• Cook noodles according to package directions. Drain.
• White pasta is working, in a large skillet, heat the oil over high heat. Add mushrooms and stir-fry until browned, 3 to 4 minutes. Add the cabbage, scallions, garlic and ginger; season with pepper. Stir-fry for 2-3 minutes.
• Add the shrimp and season with the 5-spice powder. Stir-fry until the shrimp are pink and firm, about 2 minutes. Stir in the veg (or chicken) stock and tamari. Lower the heat to medium and cook through.
• Transfer the pasta to bowls. Ladle in the shrimp mixture and sauce. Serve immediately.

recipe from Rachel Ray Magazine April 2013

Pork Stir-Fry [Low-Calorie]

PORK STIR-FRY

with CARROTS & SNOW PEAS

(low-calorie: about 350 per serving)

8 oz pork tenderloin, cut into thin strips
3 Tblsp low-sodium soy sauce, divided
1/2 cup chicken broth
1/4 cup dry sherry
1 Tblsp cornstarch
1 Tblsp honey
1 Tblsp tomato paste
1 tsp minced garlic
1/4 tsp ground ginger
Pinch of black pepper
2 tsp canola oil, divided
1 Tblsp minced garlic
1 Tblsp minced fresh ginger
1-1/2 cups fresh or frozen snow peas or green beans
1 cup carrot strips
2 Tblsp sliced scallions
2 tsp black and/or white sesame seeds

• Combine pork strips and 1 Tblsp soy sauce. Cover and refrigerate while preparing sauce.
• Stir together remaining 2 Tblsp soy sauce, broth, sherry, cornstarch, honey, tomato paste, 1 tsp garlic, ground ginger, and pepper.
• Preheat a wok over medium-high heat. Hold wok away from stove, spray wok with nonstick cooking spray. Return wok to stove top.
• Heat 1 tsp oil in wok. Stir-fry half of the pork until it's cooked through, 2-3 minutes. Remove pork to a plate. Stir-fry remaining pork; remove to plate.
• Add remaining 1 tsp oil to wok. Add 1 Tblsp garlic and fresh ginger; stir-fry 10-15 seconds. Add snow peas; stir-fry 2 minutes. Return pork to wok; add sauce. Cook until sauce thickens, 1-2 minutes. Add carrots; heat and stir 1 minute.
• Serve stir-fry over white or brown rice; garnish with scallions. Sprinkle each serving with sesame seeds.

recipe directly from CuisineLite magazine, Spring 2013 edition