Hoisin Pork With Vegetables and Noodles

Submitted by ElizabethKnicely

"Ditch the soy sauce in favor of rice vinegar and ginger to get a low-sodium, spicy dish."

 

• Ready In: 27mins
• Ingredients: 12
• Yields: 4 serving size: 1/2 cup bean threads and 1 1/4 cups
• Serves: 4

ingredients

• 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

directions

1. 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.
2. 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.
3. Place the bean threads on a platter, and top ith the stir-fry. Garnish with cilantro leaves, if desired.