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Friday, April 04 2014
Pork-and-Vegetable Stir-Fry
Recipe from 
Servings: 6 to 8
Prep Time: 10 mins
Total Time: 1 hr 10 mins
  • 1/4   cup   plus 2 tablespoons olive oil, divided
  • 1      pork tenderloin, sliced into 1/4-inch slices
  • 1    tablespoon   kosher salt, divided
  • 1    tablespoon   freshly ground black pepper, divided
  • 1      small yellow onion, sliced
  • 1      red bell pepper, seeded and sliced
  • 1    8 ounce package  sliced baby portobello mushrooms
  • 1    16 ounce package  matchstick carrots
  • 4    cups   green beans, trimmed, cut, and blanched
  • 3    tablespoons   hoisin sauce
  • 2    tablespoons   sesame oil
  • 2    tablespoons   teriyaki sauce
  • 1    tablespoon   soy sauce
  • 2    teaspoons   all-purpose flour
  • 1/2   cup   chicken broth
  • 3    tablespoons   toasted sesame seeds
  •     Cooked rice
In a large heavy-bottom nonstick skillet, heat 1 tablespoon olive oil over medium-high heat.
Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add pork to skillet and cook, stirring frequently, until done. Remove from pan; set aside.
Add 1 tablespoon olive oil to pan. Add onion and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook over medium-high heat until tender. Remove from pan; set aside. Repeat with remaining olive oil, salt, pepper, and vegetables.
In a small bowl, combine hoisin sauce, sesame oil, teriyaki sauce, soy sauce, and flour. Add to skillet, whisking until mixture thickens slightly.
In a Dutch oven, combine pork, vegetables, sauce mixture, chicken broth, and sesame seeds, stirring well. Cook over medium-low heat until vegetables and pork are heated throughout. Serve over cooked rice.
Posted by: Send a Meal AT 03:46 am   |  Permalink   |  0 Comments  |  Email

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