This healthy and colorful Hoisin Pork and Pepper Stir-fry comes together in a flash! Just whisk up your sauce and chop your veggies before you start cooking and you’ll have dinner on the table in 20 minutes flat!
In the world of restaurant cooking, specifically among line cooks, you may here someone say, “Don’t mess with my Mise.” What are they talking about? Mise is short for Mise en Place, or the prepped-out ingredients (and apparaille) and sauce they’ll need during service all kept within reach and ready to go when they need it. The term is actually literally translated to “Everything in its place.” Line cooks are notoriously very protective of their mise, since having their ingredients actually in its place is so important when you’re in the middle of cooking.
I always think about channeling my inner line cook, when I make a stir-fry. With a stir-fry, the cooking is so fast, that you need it all lined up and ready next to the stove so that you have it when you need it.
Check it out in my newest one minute cooking video.
When you make this stir-fry you’ll need to channel your inner line-cook and get your mise en place ready to go before you start. But if you’ve done that, you’ll see that the whole meal comes together in just 20 minutes flat! My kiddos love the sweet sauce and I love how easy it is to make this healthy meal from vegetables and local meat!
Have you ever cooked in a restaurant or worked in a professional kitchen?
Do you get your mise en place ready to go before you make a stir-fry?Print
This Hoisin Pork and Pepper Stir-fry is so easy to make for busy weeknight dinners. My kids love the sweet sauce and I love that it is ready in only 20 minutes!
- ¼ cup hoisin sauce (gluten-free if desired)
- 1 tablespoon tamari, coconut aminos or soy sauce
- 2 teaspoons white vinegar
- 1 teaspoon ground ginger
- ½ teaspoon ground pepper (preferably white pepper)
- 1 tablespoon coconut oil, organic canola oil or avocado oil
- 2 bell peppers, cut into bite sized pieces
- 1 cup chopped onion
- 2 cloves garlic, chopped
- 1 pound ground pork
- 1 cup thawed shelled edamame
- ½ cup chopped roasted unsalted peanuts or cashews
- Stir hoisin, soy sauce, white vinegar, ginger and pepper in a small dish.
- Heat oil in a wok or large skillet over high heat. Add peppers, onion and garlic and cook, stirring until the vegetables start to soften, 3 to 5 minutes. Scrape the pepper mixture out onto a plate and keep warm.
- Add pork to the wok or skillet and cook, breaking up until the pork is no longer pink, 5 to 7 minutes. Add edamame, the vegetable mixture and the sauce and cook, stirring until heated through, about 2 minutes more. Serve topped with nuts.
- Serving Size: 1 1/2 cups
- Calories: 569
- Sugar: 10 g
- Sodium: 693 mg
- Fat: 37 g
- Saturated Fat: 13 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 40 g