1 Heat a grill to medium. CLean and lightly oil hot grill. In a small bowl, stir together 1/4 cup hoisin sauce and 1 tablespoon each soy sauce, finely grated peeled fresh ginger (from a 1-inch piece), and rice vinegar.
2 Alternately thread 1 pork tenderloin (about 3/4 pound) cut into 3/4-inch slices, 5 scallions, cut into 2-inch pieces, and 1/2 pound snap peas, trimmed, onto four 8-inch skewers. Grill, turning occasionally, until pork is cooked through and vegetables are charred, about 9 minutes. Brush kebabs with hoisin mixture and cook 1 minute more, turning once, until mixture begins to bubble.
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|Serving Size: 1 Serving (25g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (13%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0.5mg||0 %|
|Sodium 460.1mg||16 %|
|Potassium 35.6mg||1 %|
|Total Carbohydrate 7.6g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 7g|
|Protein 0.9g||1 %|
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Calories per serving: 39
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