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Pork and Stir-Fried Vegetables with Spicy Asian Sauce

Yield 4 servings (serving size: about 1 cup)
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

Nutrition 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

How to Make It

  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.