Hoisin Pork Chops, Rice Noodles, Stir-Fried Vegetables

Name: Hoisin Pork Chops, Rice Noodles, Stir-Fried Vegetables
Yield: 4 Servings
Cuisine: Asian Made Easy
Ingredients: 1/2 teaspoon Kikkoman Sesame Oil; 2.36gm Whole Garlic, peeled, minced; Pickled ginger, drained, minced; 1/2 teaspoon Kikkoman Hoisin Sauce; 2 tablespoons and 2-1/2 teaspoon Kikkoman Less Sodium Soy Sauce; 3 oz Ligh Brown Sugar; 2 teaspoons Cilantro leaves, chopped; 1.18gm Red chili pepper, crushed; 1 tablespoon Vegetable Oil Blend 90 / Evo 10; 8 Boneless Center-Cut Pork Chops; 1/8 oz Green onions, trimmed, sliced; Prep Mod:; 1/2 teaspoon 1/8″; Whole Black Sesame Seed; 1/3 cup Water; 1/4 oz Whole Garlic, peeled, cut; Prep Mod:; In Half:; 1 teaspoon Cilantro leaves; 2 tablespoons Vegetable Oil Blend 90 / Evo 10; 2 teaspoons Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil; 1/8 oz Pickled ginger, drained, minced; 2.36gm Red chili pepper, crushed; 2-1/8 oz Napa Cabbage, sliced; Prep Mod:; 1/8″; 2-1/8 oz Chinese Bok Choy, sliced; Prep Mod:; 1/8″; 2 oz Bean Sprout

Image for Hoisin Pork Chops, Rice Noodles, Stir-Fried Vegetables

Yield

4 Servings

kikkoman products used:

No Preservatives Added Non-GMO Toasted Sesame Oil Hoisin Sauce Less Sodium Soy Sauce

ingredients

1/2 teaspoon Kikkoman Sesame Oil
2.36gm Whole Garlic, peeled, minced
Pickled ginger, drained, minced
1/2 teaspoon Kikkoman Hoisin Sauce
2 tablespoons and 2-1/2 teaspoon Kikkoman Less Sodium Soy Sauce
3 oz Ligh Brown Sugar
2 teaspoons Cilantro leaves, chopped
1.18gm Red chili pepper, crushed
1 tablespoon Vegetable Oil Blend 90 / Evo 10
8 Boneless Center-Cut Pork Chops
1/8 oz Green onions, trimmed, sliced

Prep Mod:
1/2 teaspoon 1/8″
Whole Black Sesame Seed
1/3 cup Water
1/4 oz Whole Garlic, peeled, cut

Prep Mod:
In Half:
1 teaspoon Cilantro leaves
2 tablespoons Vegetable Oil Blend 90 / Evo 10
2 teaspoons Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
1/8 oz Pickled ginger, drained, minced
2.36gm Red chili pepper, crushed
2-1/8 oz Napa Cabbage, sliced

Prep Mod:
1/8″
2-1/8 oz Chinese Bok Choy, sliced

Prep Mod:
1/8″
2 oz Bean Sprout
1-1/4 oz Snow Peas, trimmed, sliced

Prep Mod:
Diagonally 1/8″
1-1/4 oz Carrot, cut, trimmed

Prep Tech:
2″ X 1/8″ X 1/8″
3/4 oz Red Cabbage, shredded
2-1/2 oz Dry Thai Rice Stick Noodle (Fettucine)
1/8 teaspoon Kosher Salt

directions

Cooking Temp: Str. 400˚F or Conv. 350˚F
Internal Temp: Min 150˚F Max 150˚F
Serving Temp: Betw.140˚F and 160˚F
Holding Time:0 Hrs 0 Mins
Serving Portion Weight: 283.495 Grams

Special Instructions:
Do not fill fryer basket more than 1/3 full.

Assembly Instructions:

Preheat flat-top griddle to 350ºF.

Preheat conv oven to 350ºF or std oven to 400ºF.

Reserve 1/2 glaze.

On griddle or in saute pan over medium-high heat, heat oil.

Add chops. Sear until browned, 1-2 minutes on each side.

Dip each chop in glaze.

On rack(s) in full sheet pan(s), place chops in single layer.
Bake until internal temperature reaches 150ºF, 12-15 minutes.
In saute pan over medium-high, heat sauce. Add vegetables. Saute until tender-crisp, 2-3 minutes.

For one serving:

On serving plate, layer the following:
4-oz spoodle pasta (3/4 ozw)
4-oz spoodle vegetables (2 1/4 ozw)
2 pork chops (8 ozw)

Garnish with the following:

3/4 tsp scallions
1/8 tsp sesame seeds

Drizzle plate with 1-oz ladle remaining glaze (1 ozw).

Serve immediately.

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