Prep 20 mins
Cook 7 mins
Ditch the soy sauce in favor of rice vinegar and ginger to get a low-sodium, spicy dish.
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 teaspoon ground ginger
- 1 (3 1/2 ounce) package bean threads (cellophane noodles)
- 12 ounces pork tenderloin, halved lengthwise then sliced 1/4-inch thick
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, cut into 2-inch-wide strips
- 1 large carrot, cut into 2-inch-wide strips
- 4 ounces sugar snap peas, trimmed (about 1 cup)
- 2 garlic cloves, thinly sliced
- cilantro leaf, for garnish
- Combine hoisin, vinegar, ginger, and 3 tablespoons water in a bowl; set aside. Place bean threads in a separate bowl; cover with boiling water, and let stand 10 minutes or until tender. Drain.
- Dredge the pork in cornstarch. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Working in 2 batches, saute pork 2 minutes per side or until golden brown and just cooked through. Remove with slotted spoon. Add remaining oil, then add bell pepper, carrot, peas, and garlic. Cook, stirring frequently, about 2-3 minutes or until vegetables are crisp-tender. Add reserved hoisin mixture to the pan; bring to a boil. Add pork, and cook 1 minute or just until pork is heated through.
- Place the bean threads on a platter, and top ith the stir-fry. Garnish with cilantro leaves, if desired.