Hoisin Pork Stir-fry over Chuka Soba Noodles.

Anytime you're going to cook a stir-fry it is essential that you have everything prepared before you begin.  The process of stir-frying goes fast, and you won't have time to continue the preparation of slicing vegetables once your protein of choice starts to cook! I chose boneless pork chops, but you could easily substitute chicken or beef.

For the pork:

1 lb. boneless pork chops, trimmed of fat and sliced against the grain 1/4" thick

2 T. hoisin sauce

1 T. cornstarch

1 T. rice wine vinegar

1/2 t. salt

1/2 t. freshly ground black pepper

1/4 t. ground ginger

1/4 t. dried red pepper flakes

Whisk together hoisin sauce and remaining ingredients in a medium bowl. Add pork and toss to completely cover with the marinade. Let marinate while you prepare the vegetables.

For the stir fry:

2 T. sesame oil

2 t. minced garlic

8 oz. white mushrooms, thinly sliced

1 medium yellow onion, thinly sliced

1 green or red bell pepper, seeded, cored and thinly sliced

1 small can of diced water chestnuts, drained

1 small can of bean sprouts, drained

For the sauce:

1/3 cup chicken stock

1 T. cornstarch

2 T. hoisin sauce

1 T. rice wine vinegar

Chuka Soba Noodles prepared according to package directions.

Garnishes:

thinly sliced green onion

black or white sesame seeds

dried red pepper flakes

In a wok or large skillet, heat sesame oil or high heat. Add pork and marinade and cook, stirring constantly, until pork begins to brown, add garlic and cook 1 minute longer.

Add mushrooms, onions, and bell peppers. Continue to cook over high heat until vegetables begin to soften. Add water chestnuts and bean sprouts and cook for another minute.

Add sauce and bring to a boil while stirring constantly. Let cook another minute. Remove from heat and serve over prepared noodles or rice.

Garnish with any or all of the suggested garnishes.