Hoisin Pork With Vegetables and Noodles

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

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

Ingredients

• 2  tablespoons hoisin sauce
• 2  tablespoons rice vinegar
• 1  teaspoon ground ginger
• 1 (3 1/2ounce) 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.