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Hoisin Pork and Snow Pea Stir-Fry

Randy Mayor
Yield 4 servings (serving size: 3/4 cup noodles and about 1 cup pork mixture)
The slightly sweet, soy-based hoisin sauce is to Chinese food what ketchup is to American food. Look for hoisin and rice noodles with other Asian foods in most supermarkets.

Ingredients

  • 4 ounces uncooked rice noodles or rice
  • 2 tablespoons low-sodium soy sauce, divided
  • 1 (1-pound) pork tenderloin, trimmed and thinly sliced
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup hoisin sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon honey
  • 4 teaspoons dark sesame oil, divided
  • 3 cups snow peas, trimmed (about 1/2 pound)
  • 1/2 cup sliced red bell pepper
  • 1 tablespoon bottled ground fresh ginger
  • 1 teaspoon bottled minced garlic
  • 1/2 cup chopped green onions

Nutrition Information

  • calories 395
  • caloriesfromfat 22 %
  • fat 9.6 g
  • satfat 2.1 g
  • monofat 3.7 g
  • polyfat 2.5 g
  • protein 28.1 g
  • carbohydrate 43.7 g
  • fiber 2.4 g
  • cholesterol 74 mg
  • iron 2.5 mg
  • sodium 690 mg
  • calcium 53 mg

How to Make It

  1. Prepare rice noodles according to package directions, omitting salt and fat. Drain and keep warm.

    Preparing Pork Tenderloin
    Preparing Pork Tenderloin
  2. Combine 1 tablespoon soy sauce and pork, tossing to coat. Set aside.

  3. Combine remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch, and honey in a medium bowl, stirring with a whisk until smooth.

  4. Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 3 minutes or until browned. Remove pork from pan. Add remaining 1 teaspoon sesame oil to pan. Stir in peas, bell pepper, ginger, and garlic; sauté 30 seconds. Return pork mixture to pan; stir in broth mixture. Simmer 2 minutes or until thick, stirring occasionally. Remove from heat, and stir in green onions. Serve pork mixture over the noodles.