A sweet and mildly spicy stir fry dish that is easy on the waistline! Can also be made with chicken! Goes great with jasmine rice. I mix and match veggies to whatever I have or whatever I feel like.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.

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  • Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.

Nutrition Facts

235.4 calories; protein 15.6g 31% DV; carbohydrates 17.5g 6% DV; fat 11.4g 18% DV; cholesterol 39.3mg 13% DV; sodium 295.2mg 12% DV. Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/06/2010
Very tasty but spicy. Used up some strips of leftover pork tenderloin. Served over steamed white rice. Next time I wil sub a pinch of red pepper flake with the cayenne pepper.l Read More
(15)

Most helpful critical review

Rating: 2 stars
07/12/2011
Very very spicy and I only used 1/2 cayenne pepper. I love hoisin but I think there is just too much of it in this recipe. I added snap peas since they were in season. I will not make this recipe again. Read More
(5)
66 Ratings
  • 5 star values: 20
  • 4 star values: 37
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
07/06/2010
Very tasty but spicy. Used up some strips of leftover pork tenderloin. Served over steamed white rice. Next time I wil sub a pinch of red pepper flake with the cayenne pepper.l Read More
(15)
Rating: 5 stars
07/07/2010
This was AWESOME- definitely a keeper! I didn't have Cayenne pepper so I sub'd red pepper flakes and added broccoli like pictured. I also shave the carrots with a peeler to give it that authentic texture. Much better than take-out and much healthier to boot! Read More
(12)
Rating: 5 stars
01/06/2011
Fantastic!! Whole family loved this; will definitely be making it regularly. The only changes I made were to add a small amount of chicken broth to loosen the sauce, and I subbed 1 tsp of chilli pepper paste for the cayenne pepper. My family likes the baby corn so I added a can of that as well. It was fine without any changes and worthy of the whole 5 stars as is. Will try it with chicken breast next time. Read More
(12)
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Rating: 4 stars
08/18/2010
Used chicken instead of pork; otherwise followed recipe exactly and it came out great! Was easy to make and 3 out of 4 of my family liked it so it gets 4 stars. Enjoy! Read More
(8)
Rating: 2 stars
07/12/2011
Very very spicy and I only used 1/2 cayenne pepper. I love hoisin but I think there is just too much of it in this recipe. I added snap peas since they were in season. I will not make this recipe again. Read More
(5)
Rating: 4 stars
08/18/2010
Not bad kind of sweet. Read More
(5)
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Rating: 5 stars
08/05/2010
very tasty and easy to prepare Read More
(3)
Rating: 4 stars
05/14/2012
very good! Read More
(2)
Rating: 5 stars
04/12/2012
Wonderful flavor. I added broccoli and sliced mushrooms. Also used Chinese chili sauce instead of cayenne. Served over brown rice Read More
(2)