Sitr Fry Pork with Snow Peas

1 1-1.5 lb. pork tenderloin
4-6 oz. uncooked rice noodles (get them in the Asian section)

3 TB soy sauce, divided

1-1.25 cup chicken broth

3/8 cup hoisin sauce (you heard me!)

1.5 TB cornstarch

1.5 TB honey

2 TB sesame oil, divided

2 cups snow or snap peas

1/2 red bell pepper, sliced thin

1.5 TB minced fresh ginger

1.5 TB minced garlic

1/4 chopped green onions

1. Trim the pork, and slice it thin (1/4 inch thick at most)
2. Mix with 1.5 TB soy sauce. Set aside.
3. Prepare rice noodles according to instructions. Usually this involves soaking in warm water, but who knows these days, right?
4. Combine hoisin sauce, the chicken broth, the rest of the soy sauce, the cornstarch and the honey in a small bowl, stirring until smoothish.
5. Heat your walk. When it's hot, toss one TB sesame oil in and stir to coat. Saute pork 3-5 minutes, until more or less browned. If there's a little pink, no big deal. Remove and set aside.
6. Add remaining sesame oil to wok. Stir in peas, bell pepper, garlic and ginger, and stir-fry for one minute.
7. Return pork to pan. Stir in broth mixture. Simmer for a few minutes until it begins to thicken (no more than five minutes, tops).
8. Remove from heat, stir in green onions, and serve next to noodles.

Family Ratings:

Will, who hates everything: 10

Lucy, who loves everything: 10

Jamie, who thinks he's eating chicken: 9

Ellen, who's not crazy about meat: 8

Paul, who's a big fat pig: 10