Plum & Hoisin Pork Stir Fry with Rice Sticks - Dairy and Gluten Free

One of my good friends lives in Australia and is always talking about how she is making what she calls "lucky mince" which is made with ground pork and plum sauce.  Well, I finally found plum sauce here in the wilds of Wyoming and bought some ground pork.  I have to tell you that her lucky pantry combination of hoisin sauce and plum sauce is amazing!!  Keep in mind that the vegetables you add to this stir fry is completely up to you and what you like and/or have on hand.  This recipe reflects what I had available although I think that red bell peppers and snow peas would be amazing in this.  She says that they eat this over rice noodles or rice and even on toast!  I can see why too as the flavor combination is unexpected yet addictive.

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.