Plum & Hoisin Pork Stir Fry with Rice Sticks
400 g Evergreen Jiangxi Rice Sticks
1 lb ground pork
2 tbs chopped garlic
2 tsp grated fresh ginger
2 medium sized mild red chile peppers, diced
1/2 cup sliced green onions
8 oz fresh mushrooms, sliced
8 oz can sliced water chestnuts, chopped
4 tbs Dynasty Hoisin Sauce (check that it is gluten free)
4 tbs Dynasty Plum Sauce (check that it is gluten free)
1 cup water
4 tbs sliced green onions, optional for garnish
Place a large pot of water on to boil.
Cook the rice sticks according to the package directions, or until tender.
Meanwhile, begin browning the ground pork in a large skillet.
Once the pork begins to brown add the garlic and ginger.
Continue cooking for a minute then add the chile peppers, green onions, and mushrooms.
Continue to cook until the pork and mushrooms are cooked through.
Add the water chestnuts, hoisin sauce, plum sauce, and water.
Reduce heat to simmer.
Add the cooked rice sticks and toss well to coat evenly with the sauce.
If it seems too dry add a little more water.
Simmer for at least 5 minutes or until most of the water is absorbed and the rice sticks are flavorful.
Serve with additional green onions on top if desired.