Ever have one of those days when you open the refrigerator and realize you have a random jar of sauce from a recipe gone by? That’s what happened to me when I noticed a jar of Hoisin sauce in a dark corner of my refrigerator. The remaining amount was so small; there was no way I would be able to make anything of substance.
Of course, such a challenge is no match for me. I love figuring out ways to incorporate all the parts of my ingredients into as many meals as I can create. It’s a wonderful way to reduce my food waste and save money at the same time. This recipe is such a case. No extra trips to the grocery store, just great flavor from pure randomness.
Hoisin Pork Stir-fry with Egg Noodles
1 ½ cups egg noodles, uncooked
2 Tbl. vegetable oil
1 – 1 ½ lb. pork, thinly sliced
1 cup green peppers, medium cubed
1 cup celery, sliced on angle
2 tsp. soy sauce, low sodium
2 tsp. rice wine vinegar
3 Tbl. Hoisin sauce
1 tsp. fresh ginger, grated
¼ tsp. Asian chili sauce
2 tsp. garlic, minced
Cook the egg noodles according to the package directions. Drain and set aside. In a small mixing bowl, whisk the soy sauce, rice wine vinegar, Hoisin sauce, ginger, chili sauce and garlic until well combined. Set aside. Bring the vegetable oil to medium high heat in a wok or high-sided fry pan. Sauté the pork, while stirring constantly, in the oil for 4 – 6 minutes or until just undercooked. Add the celery and green peppers to the wok, and cook for an additional 2 – 4 minutes.
Reduce the temperature to medium heat and add the Hoisin mixture to the wok. Bring to a boil and cook for 1 minute. Serve on top of the egg noodles. Makes about 4 portions.
Authors Note: The flavor of this sauce is very mild and works well with the pork. If I were to make this dish in the future, I would consider marinating the pork in the sauce to help intensify the flavor.