This has become one of our Favorite meals! I made this dish with pork the first time, but I have also made it with chicken. You could easily substitute beef or tofu or anything you choose. The veggies are equally versatile – you could add in as many as you want, in any combination you choose. We like mushrooms and broccoli, but I have also used those packages of frozen stir-fried vegetables, and even canned veggies would work in a pinch.


Protein – 8 ounces any kind: Pork, chicken, shrimp, tofu. If using raw, make sure to cook it and set it aside. Chop or slice thinly and reserve while you cook the vegetables.

Vegetables – 1 -2 cups of your choice: mushrooms, carrots, broccoli, sweet peppers, snow peas, Etc or substitute a package of frozen veggies.

Pasta – 8 ounces of spaghetti, broken in half.

Sauce – Mix together in a jar with a well-fitting lid:

3 Tablespoons Soy Sauce (we use Lite)

2 Tablespoons Honey

2 Tablespoons Teriyaki Sauce (we Love P.F. Changs!)

1 teaspoon sesame oil

1/4 teaspoon ground ginger

To Make:

Mix sauce; shake well and set aside

In a large frypan or wok – Stir fry veggies to desired doneness, starting with harder veggies (carrots, broccoli, peppers, etc) then adding in ones that need less time (mushrooms, bean sprouts, canned, etc).

Meanwhile, start water boiling for pasta.

Add cooked meat/tofu and heat everything together over low heat.

When pasta is done, drain well.

Add sauce mixture (shake again before adding) and pasta to meat and veggies in pan.

Stir everything together, until sauce is distributed evenly.

Makes 2 servings.