Pork and Stir Fried Vegetables with Spicy Asian Sauce
Servings: 4
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.
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
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 mins on each side or until done. Remove from
pan. Add sesame oil to pan. Add zucchini, bell pepper, and ginger;
stir-fry 4 mins or until bell pepper is tender. Stir in onions and pork.
Add Hoisin mixture to pan; toss to coat. Sprinkle with sesame seeds.
Yield: 4 servings (serving size: about 1 cup)
Recipe Source: A_L_I_ACookingCorner yahoo group, submitted by Sharon.
PEG'S NOTE: I didn't use zucchini....the vegetables I used were mushrooms, red pepper and green pepper.