Fast Asian Fare

Southern Living, Oct 2005 by Poellnitz, Vicki A

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By nature, Asian food is quick and simple to prepare. Don't let unfamiliar ingredients make you think this recipe is hard. Just the opposite is true, and that makes it perfect for a weeknight supper or entertaining. VICKI A. POELLNITZ

STIR-FRY PORK

MAKES 4 TO 6 SERVINGS

PREP: 25 MIN., STAND: 10 MIN., COOK: 8 MIN.

Don't let the long list of ingredients sway you; the layering of flavors makes this fast stir-fry worth all the preparation.

8 ounces uncooked thin spaghetti or vermicelli

1 pound boneless pork loin chops

1/3 cup hoisin sauce

4 garlic cloves, pressed

3 tablespoons lite soy sauce

1 1 tablespoon rice vinegar

2 teaspoons sesame oil

1 teaspoon grated fresh ginger

1 (10-ounce) package fresh spinach

1 (8-ounce) can sliced water chestnuts, rinsed and drained

2 cups packaged shredded or matchstick carrots

4 green onions, sliced

¼ to ½ teaspoon crushed red pepper

1 tablespoon vegetable oil

Lite soy sauce (optional)

PREPARE pasta according to package directions. Drain and keep warm.

TRIM fat from pork chops, and cut into thin strips; place in a shallow dish.

WHISK together hoisin sauce and next 5 ingredients. Pour half of hoisin sauce mixture over pork, turning to coat. Let stand 10 minutes.

SAUTÉ pork mixture in a large nonstick skillet over medium-high heat 2 to 3 minutes or until pork is done. Remove pork from skillet.

SAUTÉ spinach and next 4 ingredients in hot oil over medium-high heat 3 minutes or until spinach is wilted. Stir in pasta, pork, and remaining half of hoisin sauce mixture, and cook, stirring constantly, 2 minutes or until thoroughly heated. Serve with lite soy sauce, if desired. SHELLY NAWROCKI

OCALA, FLORIDA