Hope everyone had a great weekend, and a great Father’s Day! On Saturday we went to pick strawberries. It was a great time, and we came home with almost 13 pounds of them. Stay tuned later in the week for lots of strawberry recipes! I am still trying to come up with something else to make to use up the last pound.
In the mean time, I have a great quick dinner for you. We love stir-fry here. This is a super easy, but really good one. We found this one years ago, and it is still in our rotation! It is super flavorful, and makes great leftovers as well!
- 1 package uncooked Chinese-style noodles
- 1 tablespoon grated peeled fresh ginger
- 1½ Tbls five-spice powder
- 1 (approx 1 lb)pork tenderloin, trimmed and cut into thin strips
- ½ teaspoon salt, divided
- 2 tablespoons canola oil
- ½ cup water
- ½ cup hoisin sauce
- ½ cup chopped green onions
- Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with kitchen scissors.
- Combine ginger, five-spice powder, and pork in a medium bowl; add ¼ teaspoon salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat.
- Add pork mixture; saute 2 minutes or until browned. Stir in remaining ¼ teaspoon salt, water, and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture and green onions to noodles; toss well to combine.