Ingredients:
1 teaspoon canola oil
1/4 cup hoisin sauce
1/4 cup ketchup
1 teaspoon low sodium soy sauce
1/2 teaspoon minced garlic ( fresh or bottled)
1/8-1/4 teaspoon ground red pepper ( for heat)
1 lb pork tenderloins, trimmed cut into 1/4-inch pieces
1 teaspoon fresh ground black pepper
1/4 teaspoon salt
2 teaspoons dark sesame oil
1/2 cup presliced button mushrooms
1/2 cup presliced red bell peppers
1/2 cup sliced water chestnuts ( I used canned)
1 teaspoon bottled ground fresh ginger ( I used Spice World)
1/2 cup chopped green onions
1 teaspoon toasted sesame seeds
Directions:
Heat canola oil in a large nonstick skillet or wok over medium-high heat.
Combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set aside.
Add pork to pan; sprinkle with black pepper and salt.
Cook 3 minutes on each side or until done.
Remove from pan.
Add sesame oil to pan.
Add mushrooms, bell pepper and ginger; stir fry 4-6 minutes or until bell pepper is tender and the liquid has evaporated.
Stir in onion, water chestnuts and pork.
Add hoisin mixture to pan; toss to coat.
Sprinkle with toasted sesame seeds.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.