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.
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
How to Make It
Prepare rice noodles according to package directions, omitting salt and fat. Drain and keep warm.
Combine 1 tablespoon soy sauce and pork, tossing to coat. Set aside.
Combine remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch, and honey in a medium bowl, stirring with a whisk until smooth.
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.
Very good flavor and will be a repeat dish in my house. I did serve it with brown rice since I had some prepared already. I also didn't add the ginger as I'm not a big fan. The only other change I made was to julienne the snow peas, it's easier to eat that way.
I also omitted the honey as I think hoisin sauce is very sweet on it's own, I think honey would have made it entirely too sweet.
My whole family enjoyed this dish. It has great take-out flavor for a dish made simply at home.
I would probably not make this for a special occasion, but my husband has asked that I add it to the "make again" list!
I only had frozen stir-fry veggies on hand, so I thawed those and used them instead of the fresh veggies called for in the dish. It was still delicious!
I served it over rice and it was the only thing I served other than fresh fruit.
Thought this recipe was WAY too heavy on the hoisin sauce... if it were more soy sauce based I would have liked it better. I made the dish with shrimp which did turn out well, but if I attempt again, I will alter the "sauce".
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