Hoisin Pork With Vegetables and Noodles |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 6 |
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Ditch the soy sauce in favor of rice vinegar and ginger to get a low-sodium, spicy dish. Ingredients:
2 tablespoons hoisin sauce |
2 tablespoons rice vinegar |
1 teaspoon ground ginger |
1 (3 1/2 ounce) package bean threads (cellophane noodles) |
12 ounces pork tenderloin, halved lengthwise then sliced 1/4-inch thick |
2 tablespoons cornstarch |
2 tablespoons vegetable oil, divided |
1 red bell pepper, cut into 2-inch-wide strips |
1 large carrot, cut into 2-inch-wide strips |
4 ounces sugar snap peas, trimmed (about 1 cup) |
2 garlic cloves, thinly sliced |
cilantro leaf, for garnish |
Directions:
1. Combine hoisin, vinegar, ginger, and 3 tablespoons water in a bowl; set aside. Place bean threads in a separate bowl; cover with boiling water, and let stand 10 minutes or until tender. Drain.
2. Dredge the pork in cornstarch. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Working in 2 batches, saute pork 2 minutes per side or until golden brown and just cooked through. Remove with slotted spoon. Add remaining oil, then add bell pepper, carrot, peas, and garlic. Cook, stirring frequently, about 2-3 minutes or until vegetables are crisp-tender. Add reserved hoisin mixture to the pan; bring to a boil. Add pork, and cook 1 minute or just until pork is heated through.
3. Place the bean threads on a platter, and top ith the stir-fry. Garnish with cilantro leaves, if desired.
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