Tangy Thai Pork



  • 1 pound boneless pork loin (cut into stir-fry strips)
  • 2 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 teaspoons sesame oil (dark)
  • 1/4 teaspoon red pepper flakes
  • 8 ounces spaghetti (uncooked)
  • 2 teaspoons vegetable oil (divided)
  • 4 cups broccoli florets
  • 1 cup carrots (sliced 1/8-inch thick)
  • 1 1/2 cups onion (thinly sliced)
  • 1 red bell pepper (seeded and cut into thin strips)
  • 3 cups green cabbage (shredded)
  • 2 cloves garlic (minced)
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    1. Combine hoisin sauce, soy sauce, lemon juice, honey, cornstarch, sesame oil and red pepper flakes in large self-sealing bag; mix until smooth. Add pork, marinate while preparing pasta and vegetables.
    2. Cook spaghetti according to package directions; drain.
    3. Meanwhile heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Stir-fry broccoli and carrots 3 minutes; add onion, bell pepper, cabbage and garlic. Continue cooking 4-5 minutes or until vegetables are crisp-tender. Remove to bowl; keep warm. Add pork mixture and remaining oil to skillet. Stir-fry 4-5 minutes or until pork is nicely browned. Return vegetables to skillet; heat through. Serve pork mixture over spaghetti.
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