While we often have pork stir fries I normally use precut pork strips and normally find the pork slightly tough and on the dry side. Instead I used pork fillet and could not believe the difference. The pork fillet was tender and juicy - I will be using pork fillet from now on also.
With the addition of some extra vegetables to bulk it up due to me having a vegetable craving I have to say that I was really pleased with the result and everyone loved it !!
Sweet Chilli and Hoisin Pork Stirfry
(recipe adapted from Taste.com.au)
Points per serve: 5
1 x 440 gram pkt hokkien noodles
1/4 cup hoisin sauce
1 1/2 tablespoons sweet chilli sauce
1 1/2 tablespoons water
400 grams pork fillet, visible fat removed and thinly sliced
1 brown onion, halved, thinly sliced
1 garlic clove, crushed
1 carrot, peeled and cut into thin matchsticks
1/2 red capsicum, cut into thin matchsticks
200g snow peas, trimmed, halved diagonally
250 grams bean sprouts
fresh coriander, chopped to garnish
1 long fresh red chilli (optional), halved, thinly sliced
Prepare the noodles following packet directions. Combine the hoisin sauce, sweet chilli sauce and water in a small jug.
Heat a wok or large frying pan over high heat. Cover with cooking spray and heat until just smoking. Add half the pork and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat with the remaining pork, reheating and spraying the wok between batches.
Respray the wok. Add the onion and garlic, and stir-fry for 2 minutes or until the onion starts to soften. Add the carrots and capsicum, stir fry for 3 minutes or until carrots have softened slightly. Add the snow peas and bean sprouts, and stir-fry for 2 minutes. Stir in the hoisin sauce mixture, pork and noodles. Stir-fry for 3 minutes or until the vegetables are tender and the noodles are heated through.
Served garnished with coriander and sprinkle with the chilli, if desired, to serve.
(click here for a printable version of this recipe)