Ginger is technically a spice, not an herb, and the gnarly part that’s edible is technically a rhizome, not a root, but most people can agree that the flavor is a great addition to many different cuisines all around the world. Ginger is one of the world healthiest food!
Hoisin sauce is a great way to add an authentic Asian flavor and thickening color to a stir-fry or noodle dish.
Because the flavor can be overpowering, particularly if you’re new to Asian cuisine, it’s recommended that you use only a bit at a time to experiment with the flavor. Or, dilute the flavor by adding water or oil to the paste before using in a recipe
- 9 oz bean thread noodles
- ½ cup fat-free, less-sodium chicken broth
- ⅓ cup hoisin sauce
- 2 Tablespoons honey
- ¼ cup soy sauce
- ¼ cup creamy peanut butter
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- ¼ teaspoon crushed red pepper
- 3 teaspoons dark sesame oil, divided
- 1½ pound pork tenderloin cut into strips
- 1½ cups red bell pepper strips
- 1 piece fresh grated ginger
- 1 teaspoon minced garlic
- ½ cup chopped green onions, divided
- Cook noodles according to package directions; drain.
- Combine broth and next 7 ingredients (broth through crushed red pepper) in a bowl; stir well with a whisk.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the pork; sauté 4 minutes. Add bell pepper; sauté 3 minutes. Remove from heat. Combine pork mixture and noodles in a large bowl.
- Heat 1 teaspoon oil in pan over medium heat. Add ginger and garlic; cook 15 seconds. Stir in broth mixture; cook 30 seconds, stirring constantly. Add the broth mixture and ¼ cup green onions to noodle mixture; toss well. Sprinkle with ¼ cup green onions.