Ingredients
6
6 servings
- •2 tablespoons soy sauce
- •2 tablespoons cider vinegar
- •2 tablespoons brown sugar
- •1 tablespoon hoisin sauce
- •2 cloves garlic, chopped
- •1 teaspoon salt
- •2 tablespoons sesame oil, divided
- •1 ½ pounds boneless pork chops, cut into stir-fry strips
- •1 red bell pepper, diced
- •½ onion, diced
- •1 (12 ounce) package frozen stir-fry vegetables
- •1 (8 ounce) can sliced water chestnuts, drained
- •2 teaspoons ground ginger
- •1 teaspoon red pepper flakes (Optional)
Instructions
- Whisk soy sauce, cider vinegar, brown sugar, hoisin sauce, garlic, and salt together in a large glass or ceramic bowl until marinade is smooth. Transfer 1 tablespoon marinade to a separate small bowl. Add pork to remaining marinade in the large bowl and toss to coat. Let marinate briefly, about 10 minutes.
- Heat 1 tablespoon oil in a large skillet over high heat until glistening. Cook and stir pork pieces in hot oil until browned on all sides, about 2 minutes. Transfer pork to a plate and return skillet to heat.
- Stir red bell pepper and onion into the same skillet and drizzle remaining oil over the top. Cook and stir until vegetables are slightly softened, about 2 minutes. Add frozen vegetables and water chestnuts to onion mixture, drizzle 1 tablespoon reserved marinade over the top and sprinkle with ginger and red pepper flakes. Cook and stir until vegetables are tender yet still crisp to the bite, about 5 minutes. Return pork to skillet; cook and stir until heated through, about 1 minute more.
Nutritional Facts
Per 6 servings
- Calories: 252
- Carbohydrate: 19g
- Fat: 12g
- Fiber: 3g
- Protein: 17g
- Sugar: 9g
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