This Hoisin Pork Stir Fry is such a favorite dinner recipe.
If you’re looking for a stir fry with a good and simple sauce, this is one to try. It’s usually one the whole family enjoys. The sauce is a bit sweet, and that’s what draws everyone in!
This Hoisin Pork Stir Fry starts with thinly sliced pork tenderloin. After sauteeing the vegetables (snow peas, red bell pepper, ginger and garlic) in a little bit of dark sesame oil, the pork is sauteed with a sweet hoisin sauce mixture.
It’s suggested that you serve this Hoisin Pork Stir Fry over rice noodles. If you prefer actual rice, you can always go that route too.
What are rice noodles?
Rice noodles are just what you’re thinking they might be. They’re made from rice flour and water. Sometimes cornstarch is added to improve the texture of the noodles. They’re most commonly seen in East and Southeast Asian dishes. Dried rice noodles are the easiest to find (in your market’s Asian products aisle).
Hoisin Pork Stir Fry
The vegetables added to this stir fry are snow peas and red bell pepper. These are two great veggies for stir fry since they need very little cooking time to become softened and ready to eat. Plus, most people are pretty okay with eating snow peas and bell peppers. So this dish will be appealing to the general population.
Try making this super easy Hoisin Pork Stir Fry the next time you’re looking for a new weeknight dinner for your family. Leftovers the following day are great for lunch too!
If you’re looking for more Asian style recipes, you might also enjoy my Orange Chinese Chicken or this Mu Shu Pork. 15-Minute Lo Mein, Easy Shrimp Fried Rice and Lemon Chicken are great Asian themed recipes too!
Hoisin Pork Stir Fry
- 4 ounces uncooked rice noodles (you may substitute rice)
- 2 tablespoons low-sodium soy sauce, divided
- 16 ounces pork tenderloin, trimmed & thinly sliced
- 3/4 cup fat free, low-sodium chicken broth
- 1/4 cup hoisin sauce
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 4 teaspoons dark sesame oil, divided
- 3 cups (8 ounces) snow peas, trimmed
- 1/2 cup sliced red bell pepper
- 1 teaspoon finely minced fresh ginger
- 1 teaspoon minced garlic
- 1/2 cup chopped green onions
- Prepare the rice noodles according to package directions, omitting the salt and fat. Drain and keep warm.
- In a medium bowl, combine 1 tablespoon soy sauce and pork, tossing to coat. Set aside.
- In a separate bowl, combine the remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch, and honey, stirring with a whisk until smooth.
- Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add the pork mixture to the pan; sauté 3 minutes or until browned. Remove the pork from the pan. Add the remaining 1 teaspoon sesame oil to pan. Stir in the peas, bell pepper, ginger, and garlic; sauté 30 seconds. Return the pork mixture to the pan; stir in the broth mixture. Simmer 2 minutes or until thick, stirring occasionally. Remove from heat, and stir in the green onions. Serve the pork mixture over the noodles or rice.