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- 1/3 cup hoisin sauce
- 2 tsp sesame oil
- 1 garlic clove, minced
- 2 tsp fresh ginger root, minced
- 2 tsp rice vinegar
- 1 tsp Sriracha (or other Asian chile paste, or more)
- 1 lb lean pork tenderloin, sliced thin (for stir-fry)
- Cooking spray
- 14 oz cabbage slaw mix
- 1 cup mushrooms, sliced
- 4 green onions, chopped
- 2 tbsp cilantro, fresh, minced
Whisk together the hoisin sauce, sesame oil, garlic, ginger, vinegar, and Asian chile paste in a bowl.
Season the pork with salt and pepper. Heat a non-stick skillet over high heat. Once hot, spray with cooking spray and add the pork. Cook for 4-6 minutes until just cooked through. Remove the pork and set it aside.
Add more cooking spray and add the scallions, cabbage, mushrooms, and sauce. Cook for about 5 minutes until cabbage and mushrooms are tender.
Stir in the pork and sauce. Cook for 1-2 minutes for the sauce to thicken. Remove from heat and top with cilantro.
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