Cook Time: 20 minutes
Serves: 4
Ingredients
- 1/2 cup tomato ketchup
- 1/4 cup rice wine vinegar
- 1/2 cup brown sugar
- 1/4 cup hoisin sauce (I use honey hoisin)
- 1 tsp garlic chili sauce (a flavouring staple, trust me - you'll love it)
- 2 Tbsp soy sauce
- 1 tsp sesame oil
- 3 large cloves garlic, minced
- 1/4 tsp Chinese five spice powder
- 1, 1-2 pound pork tenderloin or 4 boneless pork loin chops sliced into thin strips
- 2 Tbsp canola oil
- 1 tsp toasted sesame oil
- 1 large white onion, chopped
- 1 red sweet red pepper, diced
- 2 cups broccoli florets
- 8 button mushrooms, sliced
- 2 cups roasted, unsalted cashews
- 4 squares dry Chinese noodles
- Mix the first 9 ingredients together in a large bowl to make a marinade. Add the thinly sliced pork tenderloin, or boneless pork loin chops. Place the pork in the marinade and marinate overnight or for at least four hours.
- When ready to stir fry, heat 1 Tbsp of the canola and the tsp of sesame oil in a wok set to high. Add the vegetables and cook until the onions are transluscent and the mushrooms begin to release their water. Remove from wok and set aside.
- In the meantime, cook four squares of Chinese noodles in boiling water for app one minute. Drain and set aside.
- Heat a second tbsp canola oil in the wok and add your pork. Reserve the marinade.
- When the pork is cooked, add the reserved marinade to the wok and bring to a boil. Boil for one minute stirring constantly and then add the vegetables and the cashews. Toss that up and add the cooked noodles.
- Continue to stir fry on medium high heat until the sauce is well incorporated with the noodles.
