Pork and Stir-Fried Vegetables with Spicy Asian Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Use your favorite sliced vegetables in place of the zucchini and bell pepper; mushrooms and water chestnuts would also be good. To round out the meal, serve with quick-cooking rice stick noodles. Ingredients:
1 teaspoon canola oil |
1/4 cup hoisin sauce |
1/4 cup ketchup |
1 teaspoon low-sodium soy sauce |
1/2 teaspoon bottled minced garlic |
1/8 to 1/4 teaspoon ground red pepper |
1 (1-pound) pork tenderloin, trimmed, cut into 1/2-inch pieces |
1 teaspoon black pepper |
1/4 teaspoon salt |
2 teaspoons dark sesame oil |
1 cup presliced zucchini |
1 cup presliced red bell pepper |
1 teaspoon bottled ground fresh ginger (such as spice world) |
1/2 cup chopped green onions |
1 teaspoon toasted sesame seeds |
Directions:
1. Heat canola oil in a large nonstick skillet over medium-high heat. Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set side. Add pork to pan; sprinkle with black pepper and salt. Cook 3 minutes on each side or until done. Remove from pan. Add sesame oil to pan. Add zucchini, bell pepper, and ginger; stir-fry 4 minutes or until bell pepper is tender. Stir in onions and pork. Add hoisin mixture to pan; toss to coat. Sprinkle with sesame seeds.
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