This flavorful recipe comes from Kathy Queen, who offers an array of colorful vegetables but also says you can use “any other vegetables you like (bean sprouts, broccoli, celery, carrots, etc.).”
Szechuan Pork Stir Fry
- 1 pound pork tenderloin, cut into 1/4” slices
- 1/2-1 teaspoon red pepper flakes (as hot as you like)
- 3 cloves garlic, minced
- 2 teaspoons peeled, minced fresh ginger
- 2 teaspoons canola oil
- 1 red or yellow bell pepper, cut into strips
- 1 cup fresh snow peas, halved
- 1 small zucchini, sliced
- 1/2 cup green onions, sliced
- 1/4 cup hoisin sauce
- 2 teaspoons toasted sesame seeds
In a bowl, combine pork, pepper flakes, garlic, and ginger, and toss to coat. Set aside. Heat oil in a non-stick fry pan over medium heat, and add bell peppers, snow peas, and zucchini; cook about 2 minutes. Add pork mixture, tossing until mixture thickens (about 2 minutes). Add green onions with hoisin sauce and cook, tossing about, 2 more minutes. Transfer to serving dish and sprinkle with sesame seeds. Serve with brown rice or quinoa.
Yield: 4 servings
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