Stir-Fry Pork

Southern Living
Don't let the long list of ingredients sway you; the layering of flavors makes this fast stir-fry worth all the preparation.
Makes 4 to 6 servings


+ Add To Shopping List
8 ounces uncooked thin spaghetti or vermicelli
1 pound boneless pork loin chops
1/3 cup hoisin sauce
4 garlic cloves, pressed
3 tablespoons lite soy sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 teaspoon grated fresh ginger
1 (10-ounce) package fresh spinach
1 (8-ounce) can sliced water chestnuts, rinsed and drained
2 cups packaged shredded or matchstick carrots
4 green onions, sliced
1/4 to 1/2 teaspoon crushed red pepper
1 tablespoon vegetable oil
Lite soy sauce (optional)


Prep: 25 Minutes
Stand: 10 Minutes
Cook: 8 Minutes

Prepare pasta according to package directions. Drain and keep warm.

Trim fat from pork chops, and cut into thin strips; place in a shallow dish.

Whisk together hoisin sauce and next 5 ingredients. Pour half of hoisin sauce mixture over pork, turning to coat. Let stand 10 minutes.

Sauté pork mixture in a large nonstick skillet over medium-high heat 2 to 3 minutes or until pork is done. Remove pork from skillet.

Sauté spinach and next 4 ingredients in hot oil over medium-high heat 3 minutes or until spinach is wilted. Stir in pasta, pork, and remaining half of hoisin sauce mixture, and cook, stirring constantly, 2 minutes or until thoroughly heated. Serve with lite soy sauce, if desired.

Created date

September 2005