Best Pork and Veggie Stir Fry Recipe

0
143


By prepping your veggies ahead of time, you can just throw it all in the pan when you’re ready to cook. 

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Yields:

4

Total Time:

0

hours

25

mins

1
c.

long-grain white rice

4
oz.

shiitake mushrooms, sliced

1


red bell pepper, thinly sliced

1/2


small red onion, thinly sliced

1/2
lb.

pork tenderloin, thinly sliced

1
c.

bean sprouts (optional)

Thinly sliced scallions, for serving

Toasted sesame seeds, for serving

  1. Cook the rice according to package directions. In a small bowl, whisk together the hoisin, lime juice, and 1 Tbsp water; set aside.
  2. Heat 1 Tbsp oil in a large skillet over medium heat. Add mushrooms and cook, tossing occasionally, until golden brown and tender, about 5 minutes; transfer to a plate.
  3. Add 1 Tbsp oil, then carrots, bell pepper, and onion and cook, tossing frequently, until the vegetables are just tender, 4 to 5 minutes. Transfer to plate with mushrooms.
  4. Return skillet to the stove and heat the remaining 2 Tbsp oil over medium-high heat. Season pork with 1/4 tsp each salt and pepper and cook, tossing occasionally, until browned, 3 to 4 minutes. Add the hoisin mixture and cook for 1 minute.
  5. Return the vegetables to the skillet, add the bean sprouts (if using) and cook, tossing, until heated through, about 2 minutes. Serve over the rice and sprinkle with scallions and sesame seeds.

Tip: Prep the carrots, peppers, and onions and refrigerate in containers for up to 2 days.

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Source : Goodhousekeeping