Plum And Ginger Pork Stir Fry

• 8 3/4 ounces egg noodles
• 1 1/4 cups vegetable stock
• 2 tablespoons hoisin sauce
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 2 tablespoons oil
• 12 1/4 ounces pork tenderloin sliced
• 1 orange pepper halved, seeded, sliced
• 6 plums halved, pitted
• 3 1/2 ounces baby corn halved
• 6 ounces bok choy separated
• 1 inch fresh ginger peeled, shredded
• 3 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, cold water, oil, pork tenderloin, orange pepper, corn halved, choy, ginger, green onions

Taken from www.yummly.com/recipe/Plum-and-Ginger-Pork-Stir-Fry-1400854 (may not work)