| Yield | |
|---|---|
| Source | Cooking Light, November 2006 |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Cooking Light, November 2006 |
| Prep time | 30 minutes |
| 2 | Tablespoon | Soy Sauce |
| 1 | Pound | Pork Tenderloin (trimmed, thinly sliced) |
| 3⁄4 | Cup | Chicken Broth |
| 1⁄4 | Cup | Hoisin Sauce |
| 1 | Tablespoon | Cornstarch |
| 1 | Tablespoon | Honey |
| 4 | Teaspoon | Sesame Oil |
| 1⁄2 | Pound | Snow Peas (trimmed) |
| 1⁄2 | Cup | Red Bell Pepper (sliced) |
| 1 | Tablespoon | Ginger (grated) |
| 1 | Teaspoon | Garlic (minced) |
| 1⁄2 | Cup | Green Onions (chopped) |
1.Combine 1 tablespoon soy sauce and pork, tossing to coat. Set aside.
2.Combine remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch, and honey in a medium bowl, stirring with a whisk until smooth.
3.Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Add pork mixture to pan; saute 3 minutes or until browned. Remove pork from pan. Add 1 teaspoon sesame oil to pan. Stir in peas, bell pepper, ginger, and garlic; saute 30 seconds. Return pork mixture to pan; stir in broth mixture. Simmer 2 minutes or until thick, stirring occasionally. Remove from heat, and stir in green onions.