Plum And Ginger Pork Stir Fry

• 8.75 oz egg noodles
• 1 1/4 cups vegetable stock
• 2 tbsp hoisin sauce
• 1 tbsp cornstarch mixed with 1 tbsp cold water
• 2 tbsp oil
• 12.25 oz pork tenderloin, sliced
• 1 None orange pepper, halved, seeded, sliced
• 6 None plums, halved, pitted
• 3.5 oz baby corn, halved
• 6 oz bok choy, separated
• 1 inch fresh ginger, peeled, shredded
• 3 None green onions, thinly sliced

1. Cook noodles in lightly salted boiling water until al dente. Drain.
2. Meanwhile, mix together vegetable stock, hoisin sauce and cornstarch slurry. Set aside.
3. Heat 1 tbsp oil in a large frying pan or wok. Stir-fry pork for 4 mins, until browned and cooked to your liking. Set aside. Add remaining oil and saute orange pepper for 4 mins, until softened. Add plums and baby com. Stir-fry for 2 mins. Add bok choy and ginger and stir-fry for 1 min. Add stock mixture and heat until thickened. Return pork to pan along with noodles. Toss until heated through.
4. Sprinkle with sliced green onions. Serve immediately.

egg noodles, vegetable stock, hoisin sauce, cornstarch, oil, pork tenderloin, orange pepper, baby corn, bok choy, ginger, green onions

Taken from recipes-plus.com/api/v2.0/recipes/28850 (may not work)