Recipe by Manami
Since Zaar is celebrating the Chinese New Year and Asian cuisine, I figured I'd post this recipe for all to enjoy.
Top Review by Sweet Sara Sue
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!
- 1 teaspoon canola oil
- 1⁄4 cup hoisin sauce
- 1⁄4 cup ketchup
- 1 teaspoon low sodium soy sauce
- 1⁄2 teaspoon minced garlic (fresh or bottled)
- 1⁄8-1⁄4 teaspoon ground red pepper (for heat)
- 1 lb pork tenderloin, trimmed cut into 1/4-inch pieces
- 1 teaspoon fresh ground black pepper
- 1⁄4 teaspoon salt
- 2 teaspoons dark sesame oil
- 1⁄2 cup presliced button mushroom
- 1⁄2 cup presliced red bell pepper
- 1⁄2 cup sliced water chestnuts (I used canned)
- 1 teaspoon bottled ground fresh ginger (I used Spice World)
- 1⁄2 cup chopped green onion
- 1 teaspoon toasted sesame seeds
Directions See How It's Made
- Heat canola oil in a large nonstick skillet or wok over medium-high heat.
- Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set aside.
- 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 mushrooms, bell pepper and ginger; stir fry 4-6 minutes or until bell pepper is tender and the liquid has evaporated.
- Stir in onion, water chestnuts and pork.
- Add hoisin mixture to pan; toss to coat.
- Sprinkle with toasted sesame seeds.