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