Asian Style Pork Dnsp Peas and Brocolli

Asian Style Pork Dnsp Peas and Brocolli
Asian Style Pork Dnsp Peas and Brocolli

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup fresh orange juice

  • 1/4

    cup dark hoisin sauce

  • 3

    tablespoons cider vinegar

  • 2

    tablespoons ketchup

  • Coarse salt

  • 1

    large head broccoli, about 1 1/3 pounds

  • 8

    ounces wide egg noodles

  • 8

    ounces sugar snap peas, or snow peas, trimmed

  • 2

    tablespoons vegetable oil

  • 1

    pound boneless pork loin or tenderloin, sliced 1/2 inch thick, each slice cut into 1/2-inch-wide strips

  • 3

    tablespoons cornstarch

Directions

1. In a small bowl, stir together orange juice, hoisin sauce, vinegar, ketchup, and 3/4 teaspoon salt; set sauce aside. Cut off tops 1 to 2 inches below florets. Trim broccoli and discard tough ends of stalks, then peel and thinly slice crosswise. Separate broccoli heads into florets. 2. In a large pot of boiling salted water, cook noodles until al dente according to package directions, adding broccoli (stalks and florets) and peas during last minute of cooking. Drain; transfer to a large bowl. 3. In a large skillet, heat oil over medium heat. Dredge pork in cornstarch, shaking off excess. Saute pork until lightly browned and cooked through, tossing frequently, about 3 minutes. Pour in reserved sauce, and bring to a boil. Add to bowl with noodles; toss to combine.

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