Pork and Stir-Fried Vegetables with Spicy Asian Sauce

Pork and Stir-Fried Vegetables with Spicy Asian Sauce Recipe
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.


4 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 244
Caloriesfromfat 31 %
Fat 8.5 g
Satfat 1.9 g
Monofat 3.6 g
Polyfat 2.3 g
Protein 25.6 g
Carbohydrate 15.6 g
Fiber 1.7 g
Cholesterol 74 mg
Iron 2 mg
Sodium 678 mg
Calcium 24 mg


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


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.

January 2006
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