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Pork and Veggie Stir Fry

pork stir fry
Mike Garten

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

2 tbsp.

hoisin sauce

1 tbsp.

fresh lime juice

3 tbsp.

canola oil

4 oz.

shiitake mushrooms, sliced


carrots, julienned


red bell pepper, thinly sliced


small red onion, thinly sliced

1/2 lb.

pork tenderloin, thinly sliced

Kosher salt and pepper

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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