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Rating: 4 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe by Cooking Light January 2006

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

244 calories; calories from fat 31%; fat 8.5g; saturated fat 1.9g; mono fat 3.6g; poly fat 2.3g; protein 25.6g; carbohydrates 15.6g; fiber 1.7g; cholesterol 74mg; iron 2mg; sodium 678mg; calcium 24mg.
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