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Sunday, January 2, 2011

Pork and Stir-Fried Vegetables with Spicy Asian Sauce

Yield: 4 servings (serving size: about 1 cup)
Serving Suggestions:  Brown Rice
Source: Cooking Light

  • 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

  1. Heat canola oil in a large nonstick skillet over medium-high heat. 
  2. Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set side. 
  3. Add pork to pan; sprinkle with black pepper and salt. Cook 3 minutes on each side or until done. Remove from pan. '
  4. 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.
  5. Serve over rice.

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