Pork and Snap Pea Kebabs with Ginger-Hoisin Glaze
See full recipe on: Martha Stewart
Ingredients |
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| 1/4 cup hoisin sauce |
| 1 tablespoon soy sauce |
| 1 tablespoon finely grated peeled fresh ginger (from a 1-inch piece) |
| 1 tablespoon rice vinegar |
| 1 pork tenderloin (about 3/4 pound), cut into 3/4-inch slices |
| 5 scallions, cut into 2-inch pieces |
| 1/2 pound snap peas, trimmed |
Nutrition 4 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 170 | — |
| Fat | 3g | 5% |
| Carbs | 13g | 4% |
| Protein | 20g | 40% |
| Fiber | 2g | 9% |
| Cholesterol | 55mg | 18% |
| Sodium | 529mg | 22% |
Preparation |
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