Pork and Veggie Stir-Fry

ACTIVE TIME: 25 MINUTES    

 TOTAL TIME: 25 MINUTES    

 MAKES 4 SERVINGS

INGREDIENTS

DIRECTIONS

1  cup long-grain white rice

1.  Cook rice per package directions. In small bowl, 2  tablespoons hoisin sauce

whisk together hoisin, lime juice and water; set 1  tablespoon fresh lime juice

aside.

1  tablespoon water

2.  Heat 1 tablespoon oil in large skillet over 4  tablespoons canola oil, 

divided

medium heat. Add mushrooms and cook, tossing 4  ounces shiitake mushrooms, 

occasionally, until golden brown and tender, about sliced

5 minutes; transfer to a plate.

2  carrots, julienned

1  red bell pepper, thinly sliced

3.  Add another 1 tablespoon oil to skillet, then carrots, ½  small red onion, thinly sliced

bell pepper and onion and cook, tossing frequently, ½  pound pork tenderloin, 

until vegetables are just tender, 4 to 5 minutes. 

thinly sliced

Transfer to plate with mushrooms.

¼  teaspoon salt

4.  Heat remaining 2 tablespoons oil in skillet over ¼  teaspoon pepper

medium-high heat. Season pork with salt and 1  cup bean sprouts (optional)

pepper and cook, tossing occasionally, until Thinly sliced scallions, for 

topping

browned, 3 to 4 minutes. Add hoisin mixture and Toasted sesame seeds, for 

cook for 1 minute.

topping

5.  Return vegetables to skillet, add bean sprouts (if using) and cook, tossing, until heated through, about 2 minutes. Serve over rice and sprinkle with scallions and sesame seeds. PER SERVING: 405 calories, 3.5 g fat (1.5 g saturated), 17 g protein, 305 mg sodium, 52 g carbohydrates, 3.5 g fiber   

MAKE AHEAD

Cook the meatballs and refrigerate for 

up to four days. Warm in the microwave  or oven along with the tomatoes

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