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Hoisin Pork With Vegetables and Noodles

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“Ditch the soy sauce in favor of rice vinegar and ginger to get a low-sodium, spicy dish.”
READY IN:
27mins
SERVES:
4
YIELD:
4 serving size: 1/2 cup bean threads and 1 1/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine hoisin, vinegar, ginger, and 3 tablespoons water in a bowl; set aside. Place bean threads in a separate bowl; cover with boiling water, and let stand 10 minutes or until tender. Drain.
  2. Dredge the pork in cornstarch. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Working in 2 batches, saute pork 2 minutes per side or until golden brown and just cooked through. Remove with slotted spoon. Add remaining oil, then add bell pepper, carrot, peas, and garlic. Cook, stirring frequently, about 2-3 minutes or until vegetables are crisp-tender. Add reserved hoisin mixture to the pan; bring to a boil. Add pork, and cook 1 minute or just until pork is heated through.
  3. Place the bean threads on a platter, and top ith the stir-fry. Garnish with cilantro leaves, if desired.

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