Asian Pork Sirloin

• 4 pork blade steaks boneless, 3/4-inch thick
• 2 teaspoons olive oil
• 1/4 cup hoisin sauce
• 1/4 cup water
• 2 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 dash hot pepper sauce
• 1 red bell pepper large, cut into strips
• 1 cup radishes OR water chestnuts, sliced
• 3 ounces pea pods frozen, thawed
• 1 teaspoon corn starch
• cooked rice optional

1. In large skillet, heat oil. Brown steaks over medium-high heat for 4 minutes on each side. Lower heat. Combine hoisin sauce, water, soy sauce, ginger, garlic powder, onion powder and hot pepper sauce. Add to skillet. Cover tightly and simmer over medium-low heat for 20 minutes, turning chops over once. Add radishes and pepper strips. Cover and cook 5 minutes. Remove meat from skillet; keep warm. Stir pea pods into mixture; heat through. Thicken if desired with 1 teaspoon cornstarch mixed with 1 tablespoon water; stir into hot mixture. Cook and stir until slightly thickened and bubbly.
2. Serve vegetables and chops with hot cooked rice if desired.

pork blade, olive oil, hoisin sauce, water, soy sauce, ground ginger, garlic, onion powder, pepper sauce, red bell pepper, water chestnuts, corn starch, rice

Taken from www.yummly.com/recipe/Asian-Pork-Sirloin-9003453 (may not work)