Hoisin Pork and Snow Pea Stir-Fry

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.

Yield: 4 servings (serving size: 3/4 cup noodles and about 1 cup pork mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 395
  • Calories from fat: 22%
  • Fat: 9.6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 2.5g
  • Protein: 28.1g
  • Carbohydrate: 43.7g
  • Fiber: 2.4g
  • Cholesterol: 74mg
  • Iron: 2.5mg
  • Sodium: 690mg
  • Calcium: 53mg

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

Preparation

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