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A slightly
sweet-flavored stir fry...
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4
oz |
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uncooked rice noodles or rice |
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2
Tbs |
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low-sodium soy sauce, divided |
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1
lb |
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pork
tenderloin, trimmed and thinly sliced |
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¾
cup |
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fat-free, less sodium chicken broth |
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¼
cup |
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hoisin sauce |
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1
Tbs |
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cornstarch |
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1
Tbs |
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honey |
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4
tsp |
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dark
sesame oil, divided |
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3
cups |
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snow
peas, trimmed (about ½ pound) |
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½
cup |
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sliced red bell pepper |
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1
tsp |
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bottled ground fresh ginger |
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1
tsp |
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bottled minced garlic |
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½
cup |
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chopped green onions |
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1 |
Prepare rice
noodles according to package directions,
omitting salt and fat. Drain and keep warm. |
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2 |
Combine 1
Tablespoon soy sauce and pork, tossing to coat.
Set aside. |
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3 |
Combine
remaining 1 Tablespoon soy sauce, broth, hoisin,
cornstarch, and honey in a medium bowl, stirring
with a whisk until smooth. |
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4 |
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 noodles. |
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Servings: 4 |
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Yield: Serving
Size: 3/4 cup noodles and 1 cup pork mixt |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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386.96 |
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Calories From Fat (22%) |
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85.03 |
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% Daily Value |
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Total Fat
9.36g |
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14% |
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Saturated Fat 2.17g |
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11% |
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Cholesterol
74.19mg |
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25% |
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Sodium
744.82mg |
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31% |
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Potassium
723.85mg |
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21% |
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Carbohydrates
45.66g |
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15% |
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Dietary Fiber 3.82g |
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15% |
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Sugar 9.56g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
41.84g |
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Protein
28.78g |
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58% |
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Recipe Source |
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Cooking Light |
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