A sweet and mildly spicy stir fry dish that is easy on the waistline! Can also be made with chicken! Goes great with jasmine rice. I mix and match veggies to whatever I have or whatever I feel like.
Preparation Time
30 mins
Cooking Time
20 mins
Total Time
50 mins
Calories
235 Calories
Recipe Instructions
Step 1
Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
Step 2
Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.
Ingredients
1 tablespoon white sugar
1 tablespoon cornstarch
2 cloves garlic, minced
1 tablespoon sesame oil
¼ cup chicken broth
1 green bell pepper, sliced
2 green onions, sliced
1 tablespoon rice vinegar
2 teaspoons minced fresh ginger root
1 carrot, peeled and sliced
1 tablespoon hoisin sauce
2 tablespoons hoisin sauce
1 teaspoon red pepper flakes, or to taste
1 (4 ounce) can sliced water chestnuts, drained
1 pound boneless pork chops, cut into stir-fry strips
