1poundlean pork tenderloin,cut into stir-fry strips
PASTA and STIR FRY INGREDIENTS:
8ounces thin spaghetti,uncooked (or zucchini noodles for low carb or WW)
2teaspoonsvegetable oil,divided
4cupsbroccoli florets
1cupthinly sliced carrots
3cupsshredded green cabbage
1½cupsthinly sliced onion
1mediumred bell pepper,seeded and cut into thin strips
2mediumgarlic cloves,minced
Instructions
Combine hoisin sauce, soy sauce, lemon juice, honey, cornstarch, sesame oil and red pepper flakes in large zip bag; mix until smooth. Add the pork to the bag and let marinate at room temperature while preparing pasta and vegetables.
Cook the spaghetti according to directions; drain.
While the spaghetti is cooking, heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Stir-fry the broccoli and carrots 3 minutes; add cabbage, onion, pepper and garlic. Continue cooking 4 to 5 minutes, or until the vegetables are crisp-tender. Remove to a bowl; keep warm.
Add the pork mixture and remaining oil to the skillet. Stir-fry 4 to 5 minutes, or until pork is nicely browned. Return the vegetables to the skillet; heat through.
Serve the pork mixture over spaghetti or zucchini noodles (zoodles).
Notes
If prepared over ZOODLES (not noodles!), this recipe computes to 6 Weight Watchers Points per serving.