Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

50 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Jenny G.
Recipe by  Jenny G.

“This simple stir-fry has a sweet taste that appeals to teenagers. While broccoli is specified here, it's easy to add whatever vegetables you have available to it. Serve this over rice for a filling meal.”

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Ingredients

Adjust Servings

Original recipe yields 3 servings

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Directions

  1. Whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside.
  2. Combine the pork and cornstarch in a bowl. Mix until the cornstarch evenly coats the pork; set aside.
  3. Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. Remove pork to a plate lined with paper towels to drain, reserving the oil. Add the ginger to the skillet; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the skillet and pour in the sauce; toss to coat. Cook until all ingredients are hot.

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Reviews (50)

Rate This Recipe
Arrowette
41

Arrowette

I did a pared down, lighter-on-the-calories version of this and it was spectacular. I used 1 tbsp of olive oil supplemented with olive oil cooking spray rather than the peanut and sesame oils. I left out the cornstarch and just cooked the pork in the olive oil. I didn't have broccoli, so I used a green pepper, a red pepper, and an onion, all sliced. Oh, and I had 1.5 pounds of pork tenderloin, so I used it all. I left the sauce unchanged (except used splenda brown sugar blend instead of brown sugar); it is delicious as written. My husband loved it even though he doesn't normally like sweet foods, and our three male guests raved about it. I served it with a basic fried rice (3 cups cooked white rice, 1 egg, 3 tablespoons each of soy sauce and rice vinegar, all fried up together with olive oil).

Carol Hammond
15

Carol Hammond

OH MY GOSH! This sauce is to die for! I used pork, but you could use beef or chicken or shrimp just as well. Veggie selection is unlimited too! I used green, red and yellow bell pepper, a handful of frozen green peas, yellow onion, chopped celery, drained water chestnuts and bean sprouts. You could also use mushrooms, baby corn, carrots, and of course, broccoli (as the recipe calls for). The sauce is the key! Served over fried rice – YUMMMM! Thank you, Jenny G.!

Camille
12

Camille

I made this as written and it was really yummy. Will definitely make again. Next time I will add some more veggies though. I was given advice on the Recipe Exchange to use a cheese grater to "chop" the ginger after you peel it and it worked great. Thank you for the recipe!

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 448 cal
  • 22%
  • Fat
  • 23.7 g
  • 36%
  • Carbs
  • 30.4 g
  • 10%
  • Protein
  • 29.3 g
  • 59%
  • Cholesterol
  • 74 mg
  • 25%
  • Sodium
  • 2062 mg
  • 82%

Based on a 2,000 calorie diet

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