This recipe originally came from
Sensationally Light Pasta and Grains
by Rose Reisman.
1/2 oz. small dried shitake mushrooms
4 oz. boneless pork loin, cut into thin strips
2 tsps. minced ginger root
1 clove garlic, minced
6 cups chicken broth (I use Swansons)
2 Tbsps. light soya sauce
6 oz. fresh udon noodles
2 cups slliced bok choy
1/2 cup sliced snow peas
4 oz. raw shrimp, peeled, deveined and chopped
1 cup bean sprouts
2 large green onions, chopped
2 tsps. sesame oil
1. In a bowl, cover mushrooms with 1 cup boiling water; let stand for 20 minutes. Drain, reserving liquid. Slice mushroom caps thinly; set aside. Discard stems.
2. In a nonstick wok or large nonstick saucepan sprayed with vegetable spray, cook pork, ginger and garlic over medium-high heat for 2 minutes or until meat is cooked through. Set aside.
3. In a large saucepan over high heat, combine stock, soya sauce and reserved mushroom liquid; bring to a boil. Add udon noodles, return to a boil. Reduce heat to medium-high; cook for 4 minutes or until noodles are tender. Add sliced mushroom caps, bok choy, snow peas and shrimp; cook for 2 minutes or until shrimp are pink and snow peas are tender-crisp.
4. Add pork mixture, bean sprouts and green onions; cook until heated through. Drizzle with sesame oil; serve.
Nutritional info.
Calories 207
Protein 12 grams
Fat, Total 7 grams
Fat, saturated 2.1 grams
Carbohydrates, 23 grams
Sodium 380 mg.
Cholesterol 46 mg.
Fiber 1 gram
Posted to the list by Betty Thomas
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