As they say in Texas, we’ve got weather. Here in Southern California, we’ve had a deluge of cold rain. Spirit Lake, Iowa’s snow drifts are over six feet, and Des Moines is still having a blizzard. If you’re on the Northeastern Seaboard freezing rain is changing over to snow. Hoisin Pork Stir-fry with Red Peppers and Snow Peas is a flavorful low calorie meal of 270 calories that includes 1/2 cup of rice noodles. Tofu can be substituted for pork.
Ingredients for four servings
- 4 ounces uncooked rice noodles or rice
- 2 T. 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 T. cornstarch
- 1 T. honey
- 4 tsp. dark sesame oil, divided
- 3 cups snow peas, trimmed (about 1/2 pound)
- 1/2 cup sliced red bell pepper
- 1 T. bottled ground fresh ginger
- 1 tsp. bottled minced garlic (or less, depending on your taste)
- 1/2 cup chopped green onions
Prepare rice noodles according to package directions, omitting salt and fat. Drain and keep warm. Combine 1 tablespoon soy sauce and pork, tossing to coat. Set aside.Combine remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch, and honey in a medium bowl, stirring with a whisk until smooth. 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.