Pork-and-Vegetable Stir-Fry
Prep Time:
10 mins
Total Time:
1 hr 10 mins
Servings:
6 to 8 servings
Ingredients
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1/4 cup plus 2 tablespoons olive oil, divided
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1 pork tenderloin, sliced into 1/4-inch slices
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1 tablespoon kosher salt, divided
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1 tablespoon freshly ground black pepper, divided
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1 small yellow onion, sliced
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1 red bell pepper, seeded and sliced
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1 (8-ounce) package sliced baby portobello mushrooms
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1 (16-ounce) package matchstick carrots
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4 cups green beans, trimmed, cut, and blanched
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3 tablespoons hoisin sauce
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2 tablespoons sesame oil
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2 tablespoons teriyaki sauce
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1 tablespoon soy sauce
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2 teaspoons all-purpose flour
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1/2 cup chicken broth
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3 tablespoons toasted sesame seeds
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Cooked rice
Directions
1.
In a large heavy-bottom nonstick skillet, heat 1 tablespoon olive oil over medium-high heat.
2.
Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add pork to skillet and cook, stirring frequently, until done. Remove from pan; set aside.
3.
Add 1 tablespoon olive oil to pan. Add onion and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook over medium-high heat until tender. Remove from pan; set aside. Repeat with remaining olive oil, salt, pepper, and vegetables.
4.
In a small bowl, combine hoisin sauce, sesame oil, teriyaki sauce, soy sauce, and flour. Add to skillet, whisking until mixture thickens slightly.
5.
In a Dutch oven, combine pork, vegetables, sauce mixture, chicken broth, and sesame seeds, stirring well. Cook over medium-low heat until vegetables and pork are heated throughout. Serve over cooked rice.
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