Pork and Stir-Fried Vegetables with Spicy Asian Sauce
4 servings (serving size: about 1 cup)
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
How to Make It
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.
This is a pretty easy and solid meal. I usually add extra veggies, like water chesnuts, mini corn cobs, and/or broccoli, and then add some extra sauce. I had made it before with just any cut of pork, and this time made it with tenderloin, which I think isn't completely necessary as long as you trim the fat appropriately. I have served it with brown rice or rice noodles and think both pair well. I often go a little heavy on the spice, often making it too spicy, so either adhere to the recipe or add with caution. I've made it several times though and been happy each time!
When I was making this recipe, I wondered why I would ever save an Asian recipe that had ketchup in the sauce. I made it anyway (using chicken instead of pork), and I have to say I was very surprised. This is not the usual type of stir fry we have at our house, but it was very flavorful - we will be making this again!