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This Hoisin Pork Stir-Fry recipeĀ is the perfect weeknight meal. Simple, no-fuss and quick, this delicious recipe is made with only 8 ingredients and one pan. This recipe was created with a roast pork tenderloin leftover, some green onions, and common vegetables. It is very adaptable as you can swap the meat or veggies with whatever is left in the fridge. Do you have leftover beef or chicken? This recipe has you covered. So don't stress, you probably won't have to hop to the grocery store to make this one! Paleo, Gluten-Free, and Dairy-Free. | Onecleverchef.com

Hoisin Pork Stir-Fry


Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Calories 562 kcal
Author One Clever Chef

Ingredients

  • 2 tbsp sesame oil
  • 2 cups pork diced
  • 1 large onion diced
  • 1 red bell pepper diced
  • 2 garlic cloves chopped
  • 2 green onion stalks cut on the bias
  • 1 cup broccoli florets fresh or frozen*
  • 2 tbsp hoisin sauce**

Instructions

  1. Heat 2 tbsp sesame oil in a large frying pan, over medium heat.
  2. Stir-Fry the pork cubes, browning them on all sides, for 5 minutes.
  3. Pour 2 tbsp Hoisin Sauce over the pork cubes and stir constantly for about 1 minute to glaze the meat. Set Aside.
  4. Sweat the onion, bell pepper and garlic for 4 minutes.
  5. Return the meat to the pan and add the broccoli florets. Cook for 5-7 minutes or until the broccoli is crisp and tender.
  6. Serve plain, with your favorite rice or in lettuce wraps.

Recipe Notes

* I used frozen broccoli florets.
** For the paleo and gluten-free versions, buy a paleo and gluten-free friendly sauce (Amazon has some) or make your own.

Nutrition Facts
Hoisin Pork Stir-Fry
Amount Per Serving (1 Serving)
Calories 562 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 7g44%
Cholesterol 32mg11%
Sodium 585mg25%
Potassium 929mg27%
Carbohydrates 41g14%
Fiber 8g33%
Sugar 20g22%
Protein 14g28%
Vitamin A 4535IU91%
Vitamin C 247.7mg300%
Calcium 106mg11%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.