Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce47 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 40 min
“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.” - by Jenny G.
Original recipe yields 3 servings
- Whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside.
- Combine the pork and cornstarch in a bowl. Mix until the cornstarch evenly coats the pork; set aside.
- 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.
Amount Per Serving (3 total)
- 448 cal
- 23.7 g
- 30.4 g
Based on a 2,000 calorie diet
Reviews (47)Rate This Recipe
"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 ..." See moreout 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)."
"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 ..." See moreof 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.!"
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