Description
Leftover roast pork, tenderloin or chops stir-fried with broccoli, carrot and red pepper in a glossy hoisin garlic sauce, served over rice for two.
Ingredients
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon rice vinegar
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
- 1/4 cup water, plus 2 tablespoons for the vegetables
- 1 tablespoon neutral oil, such as canola
- 1 1/2 cups small broccoli florets
- 1 medium carrot, thinly sliced on an angle
- 1 small red bell pepper, sliced into strips
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 8 ounces cooked pork roast, tenderloin or chops, thinly sliced
- 1 teaspoon toasted sesame oil
- 2 green onions, sliced
- 1 teaspoon sesame seeds
- 2 cups cooked rice, for serving
Instructions
- In a small bowl, whisk together the soy sauce, hoisin, rice vinegar, brown sugar, cornstarch and 1/4 cup water until smooth.
- Heat the oil in a 12-inch skillet or wok over medium-high heat. Add the broccoli and carrot with 2 tablespoons water and stir-fry for 3 minutes, until the water has evaporated and the vegetables are bright and just tender.
- Add the bell pepper and stir-fry for 2 minutes. Add the garlic and ginger and stir until fragrant.
- Add the pork and stir-fry for 2 minutes, until it is hot all the way through.
- Whisk the sauce again, pour it into the pan and toss for 1 minute, until it bubbles, thickens and coats everything.
- Turn off the heat, drizzle with the sesame oil, scatter the green onions and sesame seeds over the top and serve over the rice.
Notes
Equipment: 12-inch skillet or wok, small bowl, whisk
- Slice the pork while it is cold from the fridge; cold meat cuts into thin, neat slices.
- Any cooked pork works: roast, tenderloin, chops or pulled pork. Trim off fat before slicing.
- Swap in snap peas, bok choy, mushrooms or green beans; cut them small so they cook in the same time.
- Serve over noodles instead of rice if you prefer.
- Leftover chicken or beef can stand in for the pork.
- Refrigerate leftovers in a covered container for up to 3 days.
- Reheat in a skillet over medium heat or in the microwave until steaming hot.
- Use cooked pork within 3 to 4 days of cooking it, and reheat it to 165°F (FoodSafety.gov).
- Refrigerate leftovers within 2 hours (FoodSafety.gov).
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dinner
- Method: Stir-fried
- Cuisine: Chinese-American