Pork Stir-fry

Ingredients:
3 boneless pork chops, fat cut off and cut into thin slices
1 c. raw broccoli
1 c. snow peas
1 c. mushrooms
1/3 c. Teriyaki sauce

Heat a medium sized skillet on medium heat. Spray with non stick cooking spray. Add the pork to the preheated pan, and stir occasionally. When the pork is almost fully cooked (about 5 minutes), add the vegetables and Teriyaki sauce, and continue to cook for 10 minutes. Serve with a side of rice.

Teriyaki Shrimp with Pasta

Ingredients:

2 c. grilled shrimp, cut into small pieces

1 c. snap peas, chopped

1 c. raw broccoli

2 Tbs. Teriyaki sauce

1 c. fettuccine, cooked and drained

In a medium sized saucepan, combine the shrimp, Teriyaki sauce, snap peas and raw broccoli. Heat to medium and cover the saucepan with a lid. Cook for five minutes, stirring every once in a while so that nothing sits on the bottom of the pan for too long. Add the cooked noodles at the last minute to re-heat and coat in the Teriyaki sauce. This combination is mouth watering!

Chicken Teriyaki Stir fry

Ingredients:
2 chicken breasts, cubed
Yakisoba stir fry noodles
yellow pepper, thinly sliced
1/2 onion, thinly sliced
2 Portobello mushrooms, sliced
10-20 snap peas
Teriyaki sauce

Cook chicken in 2 Tbs. of the Teriyaki sauce until fully cooked. Add the onions and peppers and cook until the onions are wilted. At the last minute, add the mushrooms and snap peas because they will not take very long to cook at all. Add the noodles and stir everything together to incorporate. The noodles are already cooked, so you just want to heat them all of the way through and coat with the Teriyaki sauce. Add more sauce if you like it darker or if you feel it is too dry.