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Try This Pork And Veggie Stir-fry For A Healthy Take On Takeout Food
Food & Drink
Sweet and Sour Pork and Vegetable Stir-Fry
1 cup(s) long-grain white rice
2 tablespoon(s) hoisin sauce
1 tablespoon(s) fresh lime juice
2 tablespoon(s) canola oil
2 carrots, cut into matchsticks
1 red bell pepper, cut into strips
1/2 pound(s) pork tenderloin, thinly sliced
Kosher salt and pepper
1 cup(s) bean sprouts (optional)
2 scallions, thinly sliced on a diagonal
Cook the rice according to package directions. In a small bowl, whisk together the hoisin, lime juice and 1 Tbsp water; set aside.
Heat 1 Tbsp oil in a large skillet over medium heat. Add the carrots and bell pepper and cook, tossing frequently, until the vegetables are just tender,
4 to 5 minutes. Transfer to a bowl.
Return the skillet to the stove and heat the remaining Tbsp oil over medium-high heat. Season the pork with ¼ tsp each 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 (if using) and cook, tossing, until heated through, about 2 minutes. Serve over the rice and sprinkle with the scallions.