Pork and Stir Fried Vegetables with Spicy Asian Sauce
Elevate your weeknight dinner routine with this Pork and Stir-Fried Vegetables with Spicy Asian Sauce. Tender strips of marinated pork are stir-fried to perfection alongside vibrant broccoli, bell peppers, carrots, and sugar snap peas, creating a medley of colorful, crisp-tender vegetables. The dish is brought to life with a bold, flavorful sauce featuring hoisin, soy sauce, Sriracha, fresh ginger, and a touch of sesame oil for that signature Asian-inspired taste. Ready in just 35 minutes, this quick and easy stir-fry is perfect for busy weeknights yet impressive enough for guests. Serve over a bed of fluffy rice or noodles to soak up every drop of the spicy, savory sauce. Packed with protein and veggies, it's a wholesome and satisfying one-pan meal the whole family will love!
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 3 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 3 tablespoons Vegetable oil
- 2 cups Broccoli florets
- 1 Red bell pepper
- 1 Carrot
- 1 cup Sugar snap peas
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 3 tablespoons Hoisin sauce
- 1 tablespoon Sriracha
- 1 teaspoon Sesame oil
- 1 tablespoon Rice vinegar
- 2 Green onions, sliced
- 1 teaspoon Sesame seeds
Instructions
Slice the pork tenderloin into thin strips. In a small bowl, combine 2 tablespoons of soy sauce and 2 teaspoons of cornstarch. Add the pork slices and mix well to coat. Set aside to marinate for 10 minutes.
While the pork marinates, prep the vegetables. Cut the broccoli into small florets, thinly slice the red bell pepper, julienne the carrot, and trim the sugar snap peas.
In a small bowl, whisk together the hoisin sauce, 1 tablespoon of soy sauce, Sriracha, sesame oil, and rice vinegar. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the pork slices and stir-fry them for 3-4 minutes until browned and fully cooked. Remove the pork from the pan and set it aside.
Add the remaining 2 tablespoons of vegetable oil to the pan. Stir-fry the broccoli, red bell pepper, carrot, and sugar snap peas for 4-5 minutes, or until the vegetables are tender-crisp.
Push the vegetables to the sides of the pan, creating a well in the center. Add the minced garlic and ginger to the center and sauté for 30 seconds until fragrant.
Return the pork to the pan and pour the sauce mixture over the pork and vegetables. Toss everything together to coat evenly. Bring the sauce to a gentle simmer and cook for 2-3 minutes, allowing the flavors to meld.
Remove the dish from heat and garnish with sliced green onions and sesame seeds. Serve immediately over steamed white rice or noodles, if desired.
Nutrition Facts
Calories |
388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 22.3 g | 8% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 9.8 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
