Pork and Broccoli Stir-fry

  • 1 lb. pork tenderloin -- trimmed and sliced into bite-sized pieces
  • 1/2 c. hoisin sauce
  • 1 T. Thai chili-garlic sauce
  • 2 cloves garlic -- minced
  • 2 T. olive oil
  • 1 tsp. chili oil
  • 2 c. coarsely chopped broccoli
  • 1/4 c. mirin
  • 1 tsp. crushed red pepper flakes

Place the bite-sized pieces of pork tenderloin in a resealable plastic bag and add the hoisin sauce, Thai chili-garlic sauce and minced garlic. Seal the bag and turn to evenly coat the meat. Refrigerate for up to 8 hours.

Heat the olive and chili oil over high heat. Add the broccoli and stir-fry for 5 minutes. Add the mirin all at once and cover and allow to steam for 2 minutes. Remove the broccoli to a different container and add the pork tenderloin and sauce to the hot pan. Stir fry for 5 minutes and then return the broccoli to the pan, along with the crushed red pepper flakes. Mix to combine and heat gently for 1 minute before serving over hot rice.

  • Yields: 4 servings
  • Preparation Time: 20 minutes, plus marinating time
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