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.

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.

Ratings & Reviews

KBM8671's Review

Tim964
May 26, 2013
Very good. Lots of taste and easy to make

hotpsoup's Review

Ramonalite
December 11, 2012
This is easy to make, very tasty and has just the right amount of zing. Used fresh garlic and ginger and served it over brown rice. Will definitely make again.

dcmennealy's Review

Aprlwtks
August 24, 2012
N/A

Ramonalite's Review

janisls
June 11, 2012
I thought this was okay. I think i couldn't get past the ketchup. My husband liked it. I added some sirachi sauce to spice it up. Not my favorite.

Katy27's Review

kateford
October 20, 2011
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!

Tim964's Review

BranV01
October 18, 2011
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!

kateford's Review

KBM8671
June 30, 2009
This might be my favorite asian stir fry recipe ever!!! I love the spicyness and the zucchini and red peppers are perfect.

MonicaDavis's Review

Katy27
April 07, 2009
My husband and I loved this recipe. I didn't make the polenta but the pork was delicious! Served over rice with a salad. Excellent!

janisls's Review

Saraliza
March 24, 2009
We really loved this stir fry, and would make it again. I think this will become a regular in our recipe file.

Saraliza's Review

MonicaDavis
March 23, 2009
The whole family loved this. It was easy, to boot! I served it over brown basmati rice instead of noodles, and added some raspberry chipotle sauce to the sauce, but otherwise I followed the recipe.