Well, there was a split decision on this meal: I loved it... Chris not so much. Chris said it was due to the texture of the pork I used, but I thought the fact that I used tenderloin made it so incredibly tender. The flavor he liked, so I guess that we did agree on that part at least :)
Don't let Chris' opinion stop you though (sorry baby!!), I think it was a fantastic stir fry and perfect for a quick week night meal!
Hoisin Pork Stir Fry
Created by Jenn's Food Journey
3 Tablespoons hoisin
1 Tablespoon low sodium soy sauce
1/4 cup chicken broth
1 Tablespoon cornstarch
1 Tablespoon honey
1 teaspoon Sriracha
drop of sesame oil
1 garlic clover, finely minced
1/4 teaspoon ground ginger
1 lbs. pork tenderloin, cut into bite size chunks or strips
1-2 cups snow peas
1 red bell pepper, chopped or cut into strips
1 teaspoon vegetable oil
In a measuring cup or small bowl, mix together the first 9 ingredients (everything except the pork, snow peas, pepper and oil) until well combined. Set aside.
In a wok or large, deep non-stick skillet, add the oil over medium high heat. Add the pork and stir fry for 4-5 minutes or just before the pork is fully cooked. Add the snow peas and bell pepper and stir fry for another 2-3 minutes or until the pork is cooked through and the vegetables are just starting to soften. Add the sauce mixture and bring to a boil. Stir to combine everything, remove from heat as soon as the sauce starts to thicken. Serve over rice. Enjoy!
One Year Ago: Tilapia with Lemon Vinaigrette