We also have more avocados and asparagus than we can eat. And soon it will be broccoli with this and broccoli with that.
To today’s recipe… I went to eat your books and searched for ‘snow peas and chicken’ then ‘snow peas and pork’. I chose one recipe from each search. As it turns out, I have already posted the chicken recipe – ‘Chicken with Cashew Nuts and Snow Peas’ which we had for dinner tonight. It is a great quick stir fry. Do give it a try if you haven’t already.
Last night, we had the subject of today’s post, Hoisin Pork with beans, snow peas and noodles. Coincidently, I have already posted a hoisin pork recipe – ‘Hoisin Pork with green beans’ – which is another wonderful stir fry.
Today’s recipe is equally wonderful and quick but is not a stir fry. It is, however, another perfect meal for a busy week day.
The recipe is from Delicious Magazine, July 2010. I have set it out below as published. The only changes I made was to halve the meat and the noodles. This made enough for two. If you are making dinner for four, I would keep everything the same but up the vegetables.
- 1½ tsp grated fresh ginger
- 2 garlic cloves, finely chopped
- ¼ cup hoisin sauce
- 2 tbs* honey
- 2 tbs* soy sauce
- 2 tbs* sweet chilli sauce
- 2 x 400g pork fillets, trimmed
- 1 tbs* oil
- 375g dried egg noodles
- 300g mixed green beans, sugar snap peas and snow peas, halved lengthways
- 2 tsp sesame oil
- 2 spring onions or some chives
*These are 20 mil tablespoons
- Combine ginger, garlic, hoisin, honey, soy and sweet chilli in a bowl. Add the pork and coat well, then marinate for, at least, 15 minutes or as long as you like.
- Preheat the oven to 200°C.
- Heat the oil in an ovenproof frying pan (make sure the pan will fit into your oven). Add the pork, reserving the marinade, and brown on all sides.
- Pour the marinade over the browned pork and add one tablespoon of water, cover with foil, then bake for 15-20 minutes until the pork is cooked and the sauce is sticky.
- Meanwhile, cook the noodles in boiling water, according to packet instructions.
- Add the vegetables to the noodles for the last 2-3 minutes of the cooking time, drain and toss with the sesame oil. Set aside.
- Remove the pork from the pan, leaving the sauce, and set aside to rest briefly.
- Add the noodles and vegetables to the pan and toss to coat in the remaining marinade. Put the pan back into the hot oven whilst you slice the pork.
- Place the noodles and vegetable mixture onto your plates. Place slices of pork on top and then garnish with chopped spring onions or chives.