Pork and Stir-Fried Vegetables With Spicy Asian Sauce

Total Time
25mins
Prep 10 mins
Cook 15 mins

Since Zaar is celebrating the Chinese New Year and Asian cuisine, I figured I'd post this recipe for all to enjoy.

Ingredients Nutrition

Directions

  1. Heat canola oil in a large nonstick skillet or wok over medium-high heat.
  2. Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set aside.
  3. Add pork to pan; sprinkle with black pepper and salt.
  4. Cook 3 minutes on each side or until done.
  5. Remove from pan.
  6. Add sesame oil to pan.
  7. Add mushrooms, bell pepper and ginger; stir fry 4-6 minutes or until bell pepper is tender and the liquid has evaporated.
  8. Stir in onion, water chestnuts and pork.
  9. Add hoisin mixture to pan; toss to coat.
  10. Sprinkle with toasted sesame seeds.
Most Helpful

2 words: Wow and YUM! Just got finished making this for supper. Very simple, and very tasty. I added some veggies like snow peas and savoy cabbage to it, and the only thing I might change is I might back off on the red pepper a bit (I did the full 1/4 tsp, and it's got just a little bit more heat than I like). But, this recipe is definitely a keeper. Thanks for sharing!

Sweet Sara Sue September 20, 2009

Very nice flavor to this stir fry. I did add snow peas, cabbage and some brocoflower simply because they needed used up and it was delish. I did omit the salt and loved the kick that both the red pepper and black pepper gave to the dish. Thank you Manami for sharing the recipe.

BonnieZ July 14, 2009

I really liked the sauce for this although I did add an additional 1/4 tsp of red pepper and I used four cloves of garlic. At the end I add sea salt and pepper to taste oh and I added a tablespoon of fish sauce. I allowed the sauce to sit for about an hour before I started cooking and I used a frozen stirfry blend. I also used chicken instead of pork.

Fit Cook October 08, 2008