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Pork and Stir-Fried Vegetables with Spicy Asian Sauce (Cooking Light)
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| Serves: 4 Serving Size: 1 cup Ingredients | |
| 1 teaspoon | canola oil |
| 1/4 cup | hoisin sauce |
| 1/4 cup | ketchup |
| 1 teaspoon | low-sodium soy sauce |
| 1/2 teaspoon | bottled minced garlic |
| 1/8 to 1/4 teaspoon | ground red pepper |
| 1 (1-pound) | pork tenderloin, trimmed, cut into 1/2-inch pieces |
| 1 teaspoon | black pepper |
| 1/4 teaspoon | salt |
| 2 teaspoons | dark sesame oil |
| 1 cup | presliced zucchini |
| 1 cup | presliced red bell pepper |
| 1 teaspoon | bottled ground fresh ginger, (such as Spice World) |
| 1/2 cup | chopped green onions |
| 1 teaspoon | toasted sesame seeds |
Preparation
Heat canola oil in a large nonstick skillet over medium-high heat. Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set side. 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 zucchini, bell pepper, and ginger; stir-fry 4 minutes or until bell pepper is tender. Stir in onions and pork. Add hoisin mixture to pan; toss to coat. Sprinkle with sesame seeds.
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