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

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

448 calories; 23.7 g total fat; 74 mg cholesterol; 2062 mg sodium. 30.4 g carbohydrates; 29.3 g protein; Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/13/2008
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). Read More
(50)

Most helpful critical review

Rating: 3 stars
03/26/2012
UPDATE- The second time I made this I realized that I had forgot to put the soy sauce into the sauce the first time. I liked it much better without the soy sauce- it makes the sauce much darker with a salty undertone. It was OK but not nearly as good as the first time when I left it out. I have revised my rating to reflect this. 5 stars without the soy sauce- 3 stars with it. FIRST RATING (made without soy sauce): This recipe may be simple and quick but it's just delicious! The sauce is probably the easiest stir fry sauce I have ever made but it is also the best with wonderful texture flavor and coverage. The only change I made was to add salt and pepper to the meat before cooking it but that is minor. I had some carrots on hand so chopped them into a fine julienne and served this dish over basmati rice. It will certainly be something I make again in the future. Thanks so much! Read More
(2)
84 Ratings
  • 5 star values: 36
  • 4 star values: 37
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
09/13/2008
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). Read More
(50)
Rating: 5 stars
09/13/2008
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). Read More
(50)
Rating: 5 stars
10/08/2008
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.! Read More
(19)
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Rating: 5 stars
06/18/2008
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! Read More
(14)
Rating: 5 stars
09/21/2009
Different and delicious. Because other reviewers mentioned that this recipe was quite sweet I used a little less applesauce and added about a tablespoon of rice vinegar. Zucchini red onion and mushrooms were the veggies I used and I served the stir fry over ramen noodles (cooked without the flavoring packet). The flavor combination of the sauce tasted like spicy Oriental apple butter. Read More
(8)
Rating: 4 stars
03/16/2010
The flavors of this dish are great but it's pretty heavy on the soy sauce. I halved it and still needed to add a little water at the end to mellow it out (almost took the rating down to a 3 but I think this recipe idea is worth keeping so I'm being generous). The hoisin and ginger are awesome plus I added black pepper and some chili flakes. I used a raw stir-fry mix of broccoli carrots and snow peas. Yum! Thanks for the recipe! Read More
(7)
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Rating: 4 stars
06/22/2009
The sauce was a very good recipe. After tasting it I decided to add a little honey (I have a sweet tooth) and some chopped garlic). I used chicken and a mix of broccoli carrots water chestnuts green beans bell pepper and onion for my veggies. A very good and healthy meal. Read More
(5)
Rating: 4 stars
03/24/2008
Pretty tasty but VERY sweet. Next time I'll make it without the applesauce and/or cut back on the sugars. Read More
(5)
Rating: 4 stars
10/20/2008
This was quite tasty. I had some snow peas I wanted to use up so I subbed those for the broccoli and also added bit of cabbage. I used brown sugar splenda in the sauce and left out the apple sauce. I added a whole diced apple to the dish instead. It wasn't too sweet this way at all. I think I may even add moer apple next time as the mixture of apple and pork was very good. I served this over shirataki noodles Read More
(4)
Rating: 5 stars
04/04/2008
Great recipe for the the whole family. I added a chopped onion half a green bell pepper sliced 1 can each of bamboo shoots and water chestnuts drained. I doubled the ingrediants for the sauce to compensate for the extra veggies. My husband and kids raved throughout dinner. They were all shocked to find out that it had applesauce in the recipe. Will fix again. Read More
(4)
Rating: 3 stars
03/26/2012
UPDATE- The second time I made this I realized that I had forgot to put the soy sauce into the sauce the first time. I liked it much better without the soy sauce- it makes the sauce much darker with a salty undertone. It was OK but not nearly as good as the first time when I left it out. I have revised my rating to reflect this. 5 stars without the soy sauce- 3 stars with it. FIRST RATING (made without soy sauce): This recipe may be simple and quick but it's just delicious! The sauce is probably the easiest stir fry sauce I have ever made but it is also the best with wonderful texture flavor and coverage. The only change I made was to add salt and pepper to the meat before cooking it but that is minor. I had some carrots on hand so chopped them into a fine julienne and served this dish over basmati rice. It will certainly be something I make again in the future. Thanks so much! Read More
(2)