Balsamic Pork Stir-Fry

Name: Balsamic Pork Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings.
Cuisine: Asian Dinners, Asian Recipes
Ingredients: 1 pork tenderloin (1 pound), cut into thin strips; 2/3 cup balsamic vinaigrette, divided; 1-1/2 cups sliced fresh carrots; 1 cup sliced fresh mushrooms; 1 can (8 ounces) sliced water chestnuts, drained; 2 tablespoons hoisin sauce; Hot cooked rice

The solution to expensive Chinese takeout is right here. I think this pork stir-fry is much tastier than any takeout I've tried. —Susan Jones, Appleton, Wisconsin

Ingredients

1 pork tenderloin (1 pound), cut into thin strips
2/3 cup balsamic vinaigrette, divided
1-1/2 cups sliced fresh carrots
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons hoisin sauce
Hot cooked rice

Directions

In a large skillet or wok, stir-fry pork in 2 tablespoons vinaigrette for 3-4 minutes or until browned. Remove and keep warm.
Stir-fry carrots in 2 tablespoons vinaigrette for 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add water chestnuts and stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add hoisin sauce and remaining vinaigrette. Bring to a boil; cook for 1 minute. Add pork and heat through. Serve with rice.

Originally published as Easy and Tasty Chinese Stir-Fry in Simple & Delicious August/September 2012

Reviews

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Average Rating:

lynnpat

Jun 4, 2013

Good quick basic stir fry recipe. Balsamic vinaigrette gives a tangy flavor. I added a tablespoon of cornstarch to the remaining vinaigrette which enhanced the appearance of this dish. Yummy & pretty!
justmbeth

Oct 2, 2012

The taste on this was ok, just not outstanding. We enjoyed it but I think there are much better stir frys out there. Also, this wasn't the prettiest of recipes as the balsamic vinegar and hoisin sauce made everything black in appearance. If you looking for a visually appealing dish, maybe trying white balsamic vinegar with this recipe.