Ever have one of those days when you open the refrigerator and realize you have a random jar of sauce from a recipe gone by? That’s what happened to me when I noticed a jar of Hoisin sauce in a dark corner of my refrigerator. The remaining amount was so small; there was no way I would be able to make anything of substance.
Of course, such a challenge is no match for me. I love figuring out ways to incorporate all the parts of my ingredients into as many meals as I can create. It’s a wonderful way to reduce my food waste and save money at the same time. This recipe is such a case. No extra trips to the grocery store, just great flavor from pure randomness.
- 1 ½ cups egg noodles, uncooked
- 2 Tbl. vegetable oil
- 1 – 1 ½ lb. pork, thinly sliced
- 1 cup green peppers, medium cubed
- 1 cup celery, sliced on angle
- 2 tsp. soy sauce, low sodium
- 2 tsp. rice wine vinegar
- 3 Tbl. Hoisin sauce
- 1 tsp. fresh ginger, grated
- ¼ tsp. Asian chili sauce
- 2 tsp. garlic, minced
- Cook the egg noodles according to the package directions. Drain and set aside. In a small mixing bowl, whisk the soy sauce, rice wine vinegar, Hoisin sauce, ginger, chili sauce and garlic until well combined. Set aside.
- Bring the vegetable oil to medium high heat in a wok or high-sided fry pan. Sauté the pork, while stirring constantly, in the oil for 4 – 6 minutes or until just undercooked. Add the celery and green peppers to the wok, and cook for an additional 2 – 4 minutes.
- Reduce the temperature to medium heat and add the Hoisin mixture to the wok. Bring to a boil and cook for 1 minute. Serve on top of the egg noodles. Makes about 4 portions.