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Pork-and-Vegetable Stir-Fry -


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Rate this recipe 4.6/5 (16 Votes)


  • 1/4 cup plus 2 tablespoons olive oil, divided
  • 1 pork tenderloin, sliced into 1/4-inch slices
  • 1 tablespoon kosher salt, divided
  • 1 tablespoon freshly ground black pepper, divided
  • 1 small yellow onion, sliced
  • 1 red bell pepper, seeded and sliced
  • 1 8 ounce package sliced baby portobello mushrooms
  • 1 16 ounce package matchstick carrots
  • 4 cups green beans, trimmed, cut, and blanched
  • 3 tablespoons hoisin sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons all-purpose flour
  • 1/2 cup chicken broth
  • 3 tablespoons toasted sesame seeds
  • Cooked rice


Servings 6
Preparation time 10mins
Cooking time 70mins
Adapted from


Step 1

1. In a large heavy-bottom nonstick skillet, heat 1 tablespoon olive oil over medium-high heat.

2. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add pork to skillet and cook, stirring frequently, until done. Remove from pan; set aside.

3. Add 1 tablespoon olive oil to pan. Add onion and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook over medium-high heat until tender. Remove from pan; set aside. Repeat with remaining olive oil, salt, pepper, and vegetables.

4. In a small bowl, combine hoisin sauce, sesame oil, teriyaki sauce, soy sauce, and flour. Add to skillet, whisking until mixture thickens slightly.

5. In a Dutch oven, combine pork, vegetables, sauce mixture, chicken broth, and sesame seeds, stirring well. Cook over medium-low heat until vegetables and pork are heated throughout. Serve over cooked rice.


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