I love the versatility of this recipe! Often, we will use 1/2 the amount of meat listed and increase the vegetables. Vegetables listed below are what we like to use, but substitutions can easily be made. The original recipe called for onion and cabbage, but I prefer the mix below. The marinade may also be doubled with half reserved to use as sauce for the vegetables. The pork may be marinated up to overnight but only needs 15 minutes, it will have more flavor the longer it is marinated.

Ingredients

4 serv.

boneless pork loin, cut into strips↗1 lb
hoisin sauce2 tablespoons
soy sauce↗2 tablespoons
lemon juice↗2 tablespoons
honey↗1 tablespoon
cornstarch↗1 1⁄2 teaspoons
sesame oil↗1 1⁄2 teaspoons
crushed red pepper flakes↗1⁄4 teaspoon
uncooked thin spaghetti or rice noodles↗8 ounces
vegetable oil↗2 teaspoons
divided use
broccoli florets↗4 cups
carrot, sliced 1/8 inch thick↗1 cup
red bell pepper, seeded and cut into thin strips↗1
garlic cloves, minced↗2
minced
mushrooms↗8 ounces
bamboo shoot (optional)
water chestnut (optional)

Step-by-step instructions

1
Combine hoisin sauce, soy sauce, lemon juice, honey, cornstarch, sesame oil and red pepper flakes.
2
Add pork, marinate while preparing pasta and vegetables or up to overnight.
3
Cook spaghetti or rice noodles according to package directions, drain.
4
Heat 1 tsp oil in large nonstick skillet over medium-high heat. Saute garlic for 1-2 minutes.
5
Add vegetables and saute until crisp-tender (about 5 minutes).
6
Remove vegetables from skillet and keep warm.
7
Add remaining oil and pork mixture to skillet. Cook until pork is nicely browned.
8
Return vegetables to skillet, heat through and serve.

Source: food.com

Original recipe ↗

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