| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon brown sugar
- 1/4 cup plus 2 tablespoons soy sauce
- 1 pound pork loin, cut into 1 1/2-inch by 1/4-inch strips
- 2 tablespoons hoisin sauce
- 1 tablespoon grated fresh ginger
- 1 tablespoon chili paste
- 1 clove garlic, grated on a rasp grater
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 cup shaved Brussel sprouts
- 1 cup diced acorn squash
- 4 scallions, thinly sliced up to pale green, dark green tops reserved for garnish
- 1 Bartlett pear, peeled and diced
- 2 tablespoons toasted sesame seeds
Instructions
- Whisk the brown sugar and 1/4 cup of the soy sauce in a bowl. Toss the pork in the mixture. Marinate in the fridge for 2 hours.
- Mix together the hoisin, ginger, chili paste, garlic and remaining 2 tablespoons soy sauce in a small bowl. Set aside.
- Heat a large skillet (12- to 14-inch) over high heat and add the oil. Toss the pork with the cornstarch to coat.
- Add the pork to the skillet in small batches and cook, stirring infrequently to ensure good browning and crispness, until the pork is barely cooked through, about 5 minutes; remove with a slotted spoon and set aside on wire-racked baking sheet.
- Add the sprouts, squash and scallions to the hot skillet and stir-fry until the veggies are crisp-tender and have developed good caramelization, 5 to 6 minutes. Add the pork back and cook 1 minute. Add the hoisin mixture and simmer for an additional 1 minute. Add the pears and toss to coat. Remove from the heat.
- Very thinly slice the reserved scallion tops on the bias and toss them in with the sesame seeds to garnish.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 419 |
| Total Fat | 24 g |
| Saturated Fat | 6 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 27 g |
| Cholesterol | 72 mg |
| Sodium | 1513 mg |
Reviews
So flavorful and the pork was so tender.
She U tee a. D Y
Very flavorful! I found a variety of sodium levels in hoisin and soy sauces with different brands. I went with ones that were lower sodium so the dish was not salty at all (we are on low salt diets). We used our wok so we had to do smaller batches of pork. This added to the cooking times!
Loved the sauce, but a little too spicy for my family, I will cut back next time. I have never used pork in stir fry , but have found my new go to The pork was delicious cooked .
I haven’t made it yet but I’mw watching it on tv now and Jeff says to add a few teaspoons of soy, not the 1/4″+ cup as written on here… no wonder people are saying its very salty.
I will try it the way it was made on tv, and report back.
My family loved this dish. I also used low-sodium soy sauce instead, and replaced the chili paste with red pepper flakes. We had it on rice, but I thought it would be great as a lettuce wrap as well. The pears really added something special to the dish too. After trying this, and the Take-out Sparerib recipe, you’re really acing the Asian food lately Jeff! Thank you!
Delicious! Great mix of flavors and textures. Really tasty sauce. Yay!
I used low-sodium soy sauce and drained the marinade off before adding the cornstarch, served it over rice, and none of us thought it was too salty.
This is so yummy! It will become a staple in my house. I used low sodium soy sauce so mine was not salty.
As others stated, too salty. And occasionally I would think it “weird” when biting into squash or pear. Very different is the best I can come up with. I might make again just to freak out my guests.
Made this tonight and it was WAY too salty! I used a low sodium tamari; so don’t know why it came out like this. I always like meals where veggies and fruit are mixed in because I don’t always get the right amount of servings in a day. It was tasty. Any suggestions for me?