Ingredients
-
1
-
1/4
-
1/4
-
1
-
1/2
-
1/8 - 1/4
-
1
-
1
-
1/4
-
2
-
-
-
-
-
Directions
Pork and Stir-Fried Vegetables With Spicy Asian Sauce, Since Zaar is celebrating the Chinese New Year and Asian cuisine, I figured I’d post this recipe for all to enjoy., 2 words: Wow and YUM! Just got finished making this for supper. Very simple, and very tasty. I added some veggies like snow peas and savoy cabbage to it, and the only thing I might change is I might back off on the red pepper a bit (I did the full 1/4 tsp, and it’s got just a little bit more heat than I like). But, this recipe is definitely a keeper. Thanks for sharing!, Very nice flavor to this stir fry. I did add snow peas, cabbage and some brocoflower simply because they needed used up and it was delish. I did omit the salt and loved the kick that both the red pepper and black pepper gave to the dish. Thank you Manami for sharing the recipe.
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Steps
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1
Done
|
Heat Canola Oil in a Large Nonstick Skillet or Wok Over Medium-High Heat. |
|
2
Done
|
Combine Hoisin Sauce and Next 4 Ingredients (through Ground Red Pepper), Stirring Until Blended; Set Aside. |
|
3
Done
|
Add Pork to Pan; Sprinkle With Black Pepper and Salt. |
|
4
Done
|
Cook 3 Minutes on Each Side or Until Done. |
|
5
Done
|
Remove from Pan. |
|
6
Done
|
Add Sesame Oil to Pan. |
|
7
Done
|
Add Mushrooms, Bell Pepper and Ginger; Stir Fry 4-6 Minutes or Until Bell Pepper Is Tender and the Liquid Has Evaporated. |
|
8
Done
|
Stir in Onion, Water Chestnuts and Pork. |
|
9
Done
|
Add Hoisin Mixture to Pan; Toss to Coat. |
|
10
Done
|
Sprinkle With Toasted Sesame Seeds. |
