Ingredients
- 7 ounces dry rice (long-grain white rice, 1 cup )
- 2 tablespoons hoisin sauce
- 1 tablespoon fresh lime juice
- 3 tablespoons oil (canola oil, divided)
- 4 ounces mushrooms (sliced shiitake mushrooms, stems discarded)
- 2 carrots, julienned
- 1 red bell pepper, thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 pound pork tenderloin (thinly sliced)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 124 grams bean sprouts (1 cup, optional)
- Thinly sliced scallions, for serving
- Toasted sesame seeds, for serving
How to Make
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Step 1: Cook rice per package directions. In small bowl, whisk together hoisin sauce, lime juice and 1 tablespoon water; set aside.
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Step 2: Heat 1 tablespoon oil in large skillet on medium. Add mushrooms and cook, tossing occasionally until golden brown and tender, about 5 minutes, transfer to plate
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Step 3: To same skillet, add 1 tablespoon oil, then carrots, bell pepper and onion and cook, tossing frequently, until vegetables are just tender, 4 to 5 minutes. Transfer to plate with mushrooms.
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Step 4: Return skillet to stove and heat remaining tablespoon oil on medium-high. Season pork with salt and pepper and cook, tossing occasionally, until browned, 3 to 4 minutes. Add hoisin mixture and cook 1 minute.
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Step 5: Return vegetables to skillet, add bean sprouts (if using) and cook, tossing, until heated through, about 2 minutes.
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Step 6: Serve over rice and sprinkle with scallions and sesame seeds.
We hope you enjoy this recipe!
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