Asian-style spicy ground pork

• 1/2 pound of fresh angel hair, sobe, or rice noodles(I use whole wheat spaghetti)
• 1 pound of ground Grateful growers unseasoned ground pork
• 2 teaspoons of sesame seed or peanut oil
• 4 tablespoons of fresh ginger, grated
• 2 large cloves of garlic, minced
• 2 to 4 teaspoons of hot chili sauce with garlic( one is enough for us)
• 4 teaspoons of reduced sodium soy sauce (I use regular)
• 4 tablespoons of dry sherry
• 3 tablespoons of hoisin sauce
• 1 1/2 cups of chicken stock
• 4 green onions, chopped
• 1/2 pound of broccoli florets

Directions:
Bring water to boil for pasta. Cook according to directions. Drain and set aside.

Heat sesame oil and cook pork until it browns, but not burned.

Stir in the ginger and garlic and saute about 30 seconds.

Reduce the heat and add the chili sauce, soy sauce, sherry and hoisin sauce and mix well. Add the chicken stock, raise the heat and cook quickly to reduce the liquid. Remove from the heat, stir in the green onions and mix thoroughly with the noodles. Let stand, covered for 30 minutes to blend flavors.
While mixture is standing, cook the broccoli florets until just barely tender and mix with some sesame oil to blend and serve with the noodle mixture and enjoy!

Submitted by Carol Schmidt