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Pork and Stir-Fried Vegetables with Spicy Asian Sauce

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.

Cooking Light JANUARY 2006

  • Yield: 4 servings (serving size: about 1 cup)

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 244
  • Calories from fat: 31%
  • Fat: 8.5g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.3g
  • Protein: 25.6g
  • Carbohydrate: 15.6g
  • Fiber: 1.7g
  • Cholesterol: 74mg
  • Iron: 2mg
  • Sodium: 678mg
  • Calcium: 24mg
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Pork and Stir-Fried Vegetables with Spicy Asian Sauce recipe

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