Fifty-Two Dinners

One new recipe a week for a year. That was the original goal set as a New Year's resolution way back in 2009.

It didn't happen. Nor did it happen in the following years.

But I have continued posting and striving to try one new recipe a week. Some months it happens. Some months it doesn't.

And along the way I've picked up readers from across the country who occasionally pop in to see what's cooking.

Clearly there are better food blogs than mine.

But if you're looking for quick, easy, and healthy with a dash of humor... I'm glad to share what I can.


Sunday, November 11, 2012

Chinese Pork & Noodles

I make a lot of stir-fry recipes, but never with pork.  It was about time I changed that.

INGREDIENTS

6 ounces uncooked angel hair pasta (I used rice noodes to mix it up)

3 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1 pork tenderloin (1 pound), thinly sliced and halved
3 teaspoons canola oil, divided
3/4 cup julienned sweet red pepper
3/4 cup halved fresh snow peas
1/2 cup sliced onion
1 cup sliced cabbage (I skipped this ingredient... I'm just not a cabbage fan no matter how authentic it is in this dish)
 1/4 cup minced fresh cilantro


DIRECTIONS

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside.

In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender.

Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro.

VERDICT

I liked this with the rice noodles.  My husband, not so much a fan.  And I can understand.  With something so hearty like these big pieces of pork a pasta probably would have been a better pairing.  As for the pork & veggies, they were delicious!





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