Very good! I substituted small broccoli florets for 1/2 of the spinach and my kids enjoyed. Took me about 1 hr from the time I walked into the kitchen until we sat down for dinner. Great as leftovers the next day too! Will try it with egg rolls next time!
Don't let the long list of ingredients sway you; the layering of flavors makes this fast stir-fry worth all the preparation.
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Stand: 10 Minutes
- 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)
- 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.
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