Sweet and Sour Pork and Vegetable Stir-Fry
1 cup long-grain white rice
2 tablespoons hoisin sauce
1 tablespoons fresh lime juice
2 tablespoons canola oil
2 carrots, shredded
1 red bell pepper, sliced
1/2 pound pork tenderloin
Kosher salt and pepper
1 cup bean sprouts
Cook the rice according to package directions.
In a small bowl, whisk together the hoisin, lime juice, and 1 tablespoon water; set aside.
Heat 1 tablespoon oil in a large skillet over medium heat. Add the carrots and bell pepper and cook, tossing frequently, until the vegetables are just tender. Transfer to a bowl.
Return the skillet to the stove and heat the remaining oil over medium-high heat. Season the pork with salt and pepper and cook, tossing occasionally, until browned, 3 to 4 minutes. Add the hoisin mixture and cook for 1 minute.
Return the vegetables to the skillet, add the bean sprouts, and cook, tossing, until heated through, about 2 minutes. Serve over the rice and sprinkle with the scallions.
Yield: 4 servings
Source: Adapted from Woman’s Day
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