Using tempeh, create taco “meat.” Serve in taco or fajita shells. Or, if you’re watching your carb intake, serve alongside a salad.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound boneless pork chops, cut into stir-fry strips
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 2 tablespoons hoisin sauce
- ¼ cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 tablespoon white sugar
- 1 teaspoon red pepper flakes, or to taste
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger root
- 1 carrot, peeled and sliced
- 1 green bell pepper, sliced
- 1 (4 ounce) can sliced water chestnuts, drained
- 2 green onions, sliced
Instructions
- Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
- Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.
Nutrition Facts
| Calories | 235 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 3 g |
| Sodium | 295 mg |
| Sugars | 8 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Great directions, easy to follow. I used in addition (no carrots) jalapeños, onions, and broccoli. Best sauce yetl and pork chop cubes were tender. I also substituted white vinegar for rice vinegar and still turned out great. First meal with my new wok. Thanks!
Great recipe although I cheated on some things and took the easy way… I made the pork as directed. Put aside. Made some Pad Thai noodles and put them in the bowl with the pork. I steamed frozen stir fry vegetables and added them to the bowl.. Then made the sauce but used about 3/4 cup chicken broth, and just a shake of red pepper flakes. I don’t like my food too spicy. Poured the sauce all over everything and it was delicious. I’ll keep this one. Thanks!!
Good combination of ingredients, but original recipe turned out incredibly bland. I corrected with more garlic (powder), powdered ginger, and lots more hoisin sauce. Then it was good. I’m sure I didn’t mismeasure anything originally. . I used 3 colors of pepper…and it was a very attractive dish.
I made with boneless pork chops and added mushrooms and 1 cup of shredded cabbage. It was quite spicy but tasty. I used red pepper flakes, no cayenne. I will make again I think with shrimp next time
I wasn’t sure if I would be able to make this from bone in pork chops but it turned out excellent, my son and I ate with noodles and thoroughly enjoyed it.I would definitely make this again, thank you for a simple-ish recipe which was very tasty!
This was excellent. Only thing I would do differently is double the sauce. I wanted more for the rice noodles I served wit it.
Added broccoli to the mix.
So easy to over cook pork. Oh well, still tender. I added Sriracha sauce for heat, plus baby corn, snow peas and bean sprouts. Made for a tasty meal.
My first time making stir fry. I used chicken, asparagus, carrots, celery, small red and orange peppers, water chestnuts. I cut back on the sugar and pepper flakes based on previous reviews. I think I cut back too much. So no real heat. But it was still very satisfying.
Very delicious! Instead of using carrots and the chestnuts(because I forgot to grab them) I used broccoli and snow snap peas. It is on the spicy side which is fine with me. My mom was even fine with it.
Just added red bell pepper to give it al little extra color and used olive oil since my wife hates sesame oil.
We used Broccoli, Fresno Chiles (seeds removed), 3/4 Orange Bell Pepper, Shitake Mushrooms, and Sliced Pork when we made it. Served over White Basmati Rice. We used Olive Oil with the Sesame Seed Oil, and Chicken Stock to help cook the vegetables down and steamed them with a lid on top of the Wok. It was SOOOOO GOOOD!
Delicious! I used green beans and yellow pepper instead of carrot and green pepper because that’s what I had.
It was okay. Nothing spectacular but I had everything on hand to make it.
I liked it but my husband LOVED it. I thought it too sweet to be excellent, but since the big guy loves sweet and sour anything, he gave it five stars. Next time I would leave out or seriously decrease the sugar. No cayenne pepper in the recipe, but there it was in the directions. I didn’t use it. I assume the green onions are to be added to the top of the dish after cooking. I served this on top of udon noodles. Very good.
I’ll try making it again with very little hot spice. It was good, but the hot spice was a big surprise for us. I might add snow peas next time.
I thinly sliced a large onion and sautéed in a little olive oil. When done cooking about halfway, I added carrot coins and finished cooking. After putting into a covered Dutch oven, I sautéed 2 thinly-sliced, then halved red peppers. When almost done, I added small broccoli florets, a can of mushrooms with its liquid, 1 can of diced water chestnuts, some jarred chopped garlic and jarred minced ginger and cooked till hot. I added that mixture to the Dutch oven. In the frying pan I sautéed a bunch of sliced scallions till hot and added that to the Dutch oven. I cut the pork chops into strips, then cubed. I cooked these in a little sesame oil in two batches in the frying pan, along with Adobo seasoning and coarse black pepper. In the second batch of pork, I added about a heaping tablespoon of corn starch to the meat and coated. Then I added about 1/3 cup of Hoisin sauce and 1/3 cup of Yoshida’s sweet and savory cooking sauce and cooked till hot and thick. Prior to this step, the Dutch oven was never turned on. Then I dumped everything into the Dutch oven and turned a medium flame on for about 2 minutes while I stirred everything together. We served this over white rice, along with a side salad. Everyone loved this!
Very nice, easy weeknight meal with hot cooked rice. I used brown sugar but followed the recipe otherwise. The kids really liked it. I didn’t think it was too spicy, and I’m usually pretty sensitive to that. You can obviously add/subtract vegetables depending on the season, but I think the water chestnuts are important, as they balance the softness of the meat.
My husband and I really enjoyed the flavor of this recipe. The hoisin with cornstarch helped the pork brown up nicely. We also threw in fresh bok choy and snow peas since we had them on hand. The veggies helped the brown bits deglaze from the pan. It had just the right amount of heat. We would make it again.
Made it with chicken and added broccoli and mushrooms. Even my son liked it. will do again!
The sauce was just tasty! Are used less of the red pepper flakes, because I don’t like spicy. I eyeballed the measurements, and this came out great. This is definitely not a “make ahead” recipe. Be ready to sit and eat it quickly.