Pork And Veggie Stir-Fry
10m prep 15m cook 25m ready
A quick and flavorful pork and vegetable stir-fry with a hoisin-lime sauce, served over rice. Ready in 25 minutes.
Ingredients
- 1 cup long-grain white rice
- 2 tbsp hoisin sauce
- 1 tbsp fresh lime juice
- 1 tbsp water
- 4 tbsp canola oil divided
- 4 oz shiitake mushrooms sliced
- 2 carrots julienned
- 1 red bell pepper thinly sliced
- 0.5 small red onion thinly sliced
- 1/2 lb pork tenderloin thinly sliced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup bean sprouts
- Thinly sliced scallions
- Toasted sesame seeds
Nutrition (per serving, estimated)
Estimated based off 14 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 107 mg
- Iron: 5.96 mg
- Magnesium: 167 mg
- Phosphorus: 523 mg
- Potassium: 896 mg
- Zinc: 5.55 mg
Let's Cook
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Step 1.
Cook the rice according to package directions. While the rice cooks, in a small bowl, whisk together hoisin sauce, lime juice, and water; set aside.
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Step 2.
Heat 1 tablespoon canola oil in a large skillet over medium heat. Add the sliced shiitake mushrooms and cook, tossing occasionally, until golden brown and tender, about 5 minutes. Transfer the mushrooms to a plate.
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Step 3.
Add another 1 tablespoon oil to the skillet. Add the julienned carrots, sliced red bell pepper, and thinly sliced red onion. Cook, tossing frequently, until the vegetables are just tender, 4 to 5 minutes. Transfer to the plate with the mushrooms.
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Step 4.
Heat the remaining 2 tablespoons oil in the skillet over medium-high heat. Season the thinly sliced pork tenderloin with salt and pepper. Add the pork to the skillet and cook, tossing occasionally, until browned, 3 to 4 minutes. Add the hoisin mixture and cook for 1 minute, stirring to coat the pork.
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Step 5.
Return the cooked vegetables to the skillet. Add the bean sprouts (if using) and cook, tossing, until heated through, about 2 minutes. Serve the stir-fry over the cooked rice and sprinkle with sliced scallions and toasted sesame seeds.
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