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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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The solution to expensive Chinese take-out is right here, but I think this pork stir-fry is much tastier. Ingredients:
1 pork tenderloin (1 pound), cut into thin strips |
2/3 cup balsamic vinaigrette, divided |
1-1/2 cups sliced fresh carrots |
1 cup sliced fresh mushrooms |
1 can (8 ounces) sliced water chestnuts, drained |
2 tablespoons hoisin sauce |
hot cooked rice |
Directions:
1. In a large skillet or wok, stir-fry pork in 2 tablespoons vinaigrette for 3-4 minutes or until browned. Remove and keep warm.
2. Stir-fry carrots in 2 tablespoons vinaigrette for 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add water chestnuts and stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add hoisin sauce and remaining vinaigrette. Bring to a boil; cook for 1 minute. Add pork and heat through. Serve with rice. Yield: 5 servings.
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