This recipe is from the February 2012 issue of Woman’s Day magazine. Well, I altered it a little. It was easy to put together and tasty.
Sweet and Sour Pork and Vegetable Stir-fry
1 cup brown rice
2 tablespoons hoisin sauce
1 tablespoon fresh lime juice
2 tablespoons canola oil
2 carrots, cut into matchsticks
1 red bell pepper, cut into strips
3/4 pound pork tenderloin, thinkly sliced.
Salt and pepper
Cook rice according to package directions. In a small bowl, whisk together hoisin, lime juice and 1 tablespoons water; set aside.
Heat 1 tablespoon 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.
Return the skillet to the stove and heat the remaining 1 tablespoon oil over medium-high heat. Season pork with salt and pepper. Cook, tossing occasionally, until browned, 3 to 4 minutes. Add the hoisin mixture and cook for 1 minute.
Return the vegetables to the skillet and cook, tossing, until heated through, about 2 minutes. Serve over rice.