From Woman’s Day
Ingredients
- 1 cup(s) long-grain white rice
- 2 tablespoon(s) hoisin sauce
- 1 tablespoon(s) fresh lime juice
- 2 tablespoon(s) canola oil
- 2 carrots, cut into matchsticks
- 1 red bell pepper, cut into strips
- 1/2 pound(s) pork tenderloin, thinly sliced
- Kosher salt and pepper
- 1 cup(s) bean sprouts (optional)
- 2 scallions, thinly sliced on a diagonal
Directions
1. Cook the rice according to package directions. In a small bowl, whisk together the hoisin, lime juice and 1 Tbsp water; set aside.
2. Heat 1 Tbsp oil in a large skillet over medium heat. Add the carrots and bell pepper and cook, tossing frequently, until the vegetables are just tender, 4 to 5 minutes. Transfer to a bowl.
3. Return the skillet to the stove and heat the remaining Tbsp oil over medium-high heat. Season the pork with ¼ tsp each salt and pepper
and cook, tossing occasionally, until browned, 3 to 4 minutes. Add the hoisin mixture and cook for 1 minute.
4. Return the vegetables to the skillet, add the bean sprouts (if using) and cook, tossing, until heated through, about 2 minutes. Serve over
the rice and sprinkle with the scallions.
Cal. 360, Total Fat 9g, Saturated Fat 1g, Cholesterol 37mg,
Sodium 306mg, Total Carbohydrate 51g, Dietary Fiber 3g,
Sugars -, Protein 18g.