Pork Stir Fry

I was browsing through Cooking Light's website a few months ago and found this recipe for pork stir fry. I love stir fry because it's pretty quick and a great way to fill up on veggies. This spicy stir fry was an instant hit with my husband. I put it on a regular rotation.

Photo Courtesy of Cooking Light

I do not use the green onions or toasted sesame seeds. We are big mushroom fans, so I usually add them. I will say the sesame oil and hoisin sauce were a splurge at the grocery store (for me, I'm a cheap-o) but it was worth it since I make it so often. (My picture did not look as good as this one so I thought I would use it instead.)

Ingredients

• 1  teaspoon  canola oil
• 1/4  cup  hoisin sauce
• 1/4  cup  ketchup
• 1  teaspoon  low-sodium soy sauce
• 1/2  teaspoon  bottled minced garlic
• 1/8  to 1/4 teaspoon ground red pepper
• 1  (1-pound) pork tenderloin, trimmed, cut into 1/2-inch pieces
• 1  teaspoon  black pepper
• 1/4  teaspoon  salt
• 2  teaspoons  dark sesame oil
• 1  cup  presliced zucchini
• 1  cup  presliced red bell pepper
• 1  teaspoon  bottled ground fresh ginger (such as Spice World)
• 1/2  cup  chopped green onions
• 1  teaspoon  toasted sesame seeds

Preparation

Heat canola oil in a large nonstick skillet over medium-high heat. Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set side. Add pork to pan; sprinkle with black pepper and salt. Cook 3 minutes on each side or until done. Remove from pan. Add sesame oil to pan. Add zucchini, bell pepper, and ginger; stir-fry 4 minutes or until bell pepper is tender. Stir in onions and pork. Add hoisin mixture to pan; toss to coat. Sprinkle with sesame seeds.