Tuesday, January 20, 2015
Hoisin Pork with Rice Noodles
⅓ cup soy sauce ( used light soy sauce)
1/4 cup water
3.5 tablespoons sesame oil or canola oil( used toasted sesame oil)
2 tablespoons honey + 1 tablespoon sugar
1 dash fish sauce
3 tablespoons vinegar + a squeeze of lime if you have it ( I had a key lime left so I squeezed that into the vinegar)
5 cloves finely minced garlic
1 piece fresh grated ginger (1-2 tablespoons)
1 minced hot pepper (i.e. jalapeno, chili pepper, etc) ( had a good size jalapeno)
3 tablespoons hoisin sauce
3 tablespoons peanut butter (optional) ( didn't use)
1 1/2 lbs. pork cut into thin strips
9 oz. rice noodles
grated carrots, chopped scallions, chopped peanuts, cilantro ( cut up a green pepper)
Whisk the sauce ingredients -soy sauce, water, oil, honey, sugar, fish sauce, vinegar, garlic, ginger, peppers, hoisin. You could also puree the sauce in a food processor or a magic bullet to get the garlic, peppers, and ginger smooth.
Marinate the pork in the sauce overnight or for at least a few hours. I marinated all day, about 6 hours.
Heat a nonstick skillet over medium high heat and stir-fry the pork until browned on the outside. Discard the extra sauce that the pork marinated in.
Cook your rice noodles according to package directions. Keep a little bit of liquid with the noodles to make sure it doesn't dry out. Top with pork, carrots, scallions,green pepper and extra sauce of choice (more hoisin sauce, soy sauce, sweet chili garlic sauce, sesame oil, etc).
Recipe from TOH board