Pork-and-Vegetable Stir-Fry
Recipe from Taste of the South

Pork-and-Vegetable Stir-Fry

by 13  people

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Servings: 6 to 8
Prep Time: 10 mins
Total Time: 1 hr 10 mins
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  • 1/4  cup 
    plus 2 tablespoons olive oil, divided
  • 1   
    pork tenderloin, sliced into 1/4-inch slices
  • 1   tablespoon 
    kosher salt, divided
  • 1   tablespoon 
    freshly ground black pepper, divided
  • 1   
    small yellow onion, sliced
  • 1   
    red bell pepper, seeded and sliced
  • 1  8  ounce package 
    sliced baby portobello mushrooms
  • 1  16  ounce package 
    matchstick carrots
  • 4   cups 
    green beans, trimmed, cut, and blanched
  • 3   tablespoons 
    hoisin sauce
  • 2   tablespoons 
    sesame oil
  • 2   tablespoons 
    teriyaki sauce
  • 1   tablespoon 
    soy sauce
  • 2   teaspoons 
    all-purpose flour
  • 1/2  cup 
    chicken broth
  • 3   tablespoons 
    toasted sesame seeds
    Cooked rice
In a large heavy-bottom nonstick skillet, heat 1 tablespoon olive oil over medium-high heat.
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.
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.
In a small bowl, combine hoisin sauce, sesame oil, teriyaki sauce, soy sauce, and flour. Add to skillet, whisking until mixture thickens slightly.
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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