Fast Asian Fare
Southern Living, Oct 2005 by Poellnitz, Vicki A
Get to know these products that your taste buds will love.
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
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