Foto: RecipeGirl
Ingredients
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- 1½ teaspoons cornstarch
- 1½ teaspoons dark sesame oil
- ¼ teaspoon red pepper flakes
- 1 pound lean pork tenderloin, (cut into stir-fry strips)
- 8 ounces thin spaghetti, (uncooked (or zucchini noodles for low carb or WW))
- 2 teaspoons vegetable oil, (divided)
- 4 cups broccoli florets
- 1 cup thinly sliced carrots
- 3 cups shredded green cabbage
- 1½ cups thinly sliced onion
- 1 medium red bell pepper, (seeded and cut into thin strips)
- 2 medium garlic cloves, (minced)
Steps
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Combine hoisin sauce, soy sauce, lemon juice, honey, cornstarch, sesame oil and red pepper flakes in large zip bag; mix until smooth. Add the pork to the bag and let marinate at room temperature while preparing pasta and vegetables.
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Cook the spaghetti according to directions; drain.
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While the spaghetti is cooking, heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Stir-fry the broccoli and carrots 3 minutes; add cabbage, onion, pepper and garlic. Continue cooking 4 to 5 minutes, or until the vegetables are crisp-tender. Remove to a bowl; keep warm.
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Add the pork mixture and remaining oil to the skillet. Stir-fry 4 to 5 minutes, or until pork is nicely browned. Return the vegetables to the skillet; heat through.
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Serve the pork mixture over spaghetti or zucchini noodles (zoodles).
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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