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Categories:
canola oil hoisin sauce ketchup soy sauce garlic ground red pepper pork tenderloin fresh ground black pepper salt dark sesame oil button mushroom red bell pepper water bottled ground fresh ginger green onion sesame seeds
Viewed: 41 - Published at: 4 years agoIngredients
- 1 teaspoon canola oil
- 1/4 cup hoisin sauce
- 1/4 cup ketchup
- 1 teaspoon low sodium soy sauce
- 1/2 teaspoon minced garlic (fresh or bottled)
- 1/8 - 1/4 teaspoon ground red pepper (for heat)
- 1 lb pork tenderloin, trimmed cut into 1/4-inch pieces
- 1 teaspoon fresh ground black pepper
- 1/4 teaspoon salt
- 2 teaspoons dark sesame oil
- 1/2 cup presliced button mushroom
- 1/2 cup presliced red bell pepper
- 1/2 cup sliced water chestnuts (I used canned)
- 1 teaspoon bottled ground fresh ginger (I used Spice World)
- 1/2 cup chopped green onion
- 1 teaspoon toasted sesame seeds
Method
- Heat canola oil in a large nonstick skillet or wok over medium-high heat.
- Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set aside.
- 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 mushrooms, bell pepper and ginger; stir fry 4-6 minutes or until bell pepper is tender and the liquid has evaporated.
- Stir in onion, water chestnuts and pork.
- Add hoisin mixture to pan; toss to coat.
- Sprinkle with toasted sesame seeds.
