I made this recipe from what was left of the pork roast. It was perfect to use for this. Instead of using snow peas I used broccoli since my son prefers that. I also used a green pepper versus a red one. Probably should have used the red one if just for the color alone. This is another recipe from Taste of Home's Simple & Delicious magazine. So easy too. My next few recipes will be cakes. I like to cook but not nearly as much as I like to bake. I just need to change it up every now and again. Besides, if I baked as much as I wanted and tried all the recipes I wanted, I would be as big as a house and broke. I have my yearly physical in a few weeks and I'm already dreading the scale. I'm by no means overweight.....I would just like to be a few pounds lighter so my clothes at the moment would not be as tight. I think I probably put on a good 5 pounds over the holidays and I'd really like to get rid of that already. But it is hard when you have a food blog and you love to bake. I'm sure I have gained 10 pounds at least since I started this blog almost 3 years ago. Plus getting older doesn't help. There was a time when I could not gain a pound. I would actually cry because I was so skinny as a teen and just ate and ate and wouldn't gain an ounce. Too bad things are not that way now!!! Anyhow, if you happen to have leftover pork this is a great recipe to try.
6 oz uncooked thin spaghetti
3 Tbsp hoisin sauce
2 Tbsp reduced sodium soy sauce
2 tsp sesame oil
1 pork tenderloin (1 lb) thinly sliced and halved (or leftover pork)
3 tsp canola oil, divided
3/4 cup julienned sweet red pepper
3/4 cup halved fresh snow peas
1/2 cup sliced onion
1 cup sliced cabbage
1/4 cup minced fresh cilantro (I didn't have any of this)
Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside.
In a large nonstick skillet or wok, stir fry pork in 2 tsp canola oil for 3 minutes or until no longer pink. (I just warmed mine up for about a minute or two). Remove and keep warm. In the same skillet, stir fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage, stir fry 2 minutes longer or until vegetables are crisp tender.
Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 Tbsp cilantro.