Balsamic Pork Stir-Fry
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
Reviews
Just made this. Used thinly sliced pork tenderloin with julienned carrots, mushrooms and 1 28 oz can of La Choy stir fry chop suey veggies. Served over Jasmine rice. It turned out GREAT! This will a regular menu item in our house!
I thought this was an excellent stir-fry, definitely a make-again! I didn't have prepared balsamic vinaigrette so just mixed 1 tablespoon balsamic vinegar & 1 tablespoon avocado oil, marinated the sliced pork a few minutes and then stir-fried in the marinade. Didn't add any more balsamic until the end when I added a few more drops with the hoisin sauce. Also threw in a handful of raw cashews and garnished with green onion for a bit more flair. I can imagine a stir-fry like this being on the menu of Chinese takeout!
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!
No comment left
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.