Description
This Ground Pork Stir-fry with peppers and edamame is so easy to make for busy weeknight dinners. My kids love the sweet hoisin sauce and I love that it is ready in only 20 minutes!
Ingredients
Units
Scale
- 1/4 cup hoisin sauce (gluten-free if desired)
- 1 tablespoon tamari, coconut aminos or soy sauce
- 2 teaspoons white vinegar
- 1 teaspoon ground ginger
- 1/2 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
- 1/2 cup chopped roasted unsalted peanuts or cashews
Instructions
- 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.
Notes
To Meal Prep This Recipe: You can use this recipe for meal prep up to two days ahead. Cut the veggies in advance and seal them in a glass storage container. The onions and garlic will become fragrant, so you can wait to cut them before cooking if desired.
The Sauce can be made ahead and the nuts chopped as well.
Leftovers: You can reheat leftovers in the microwave or on the stove-top with a couple tablespoons of water. Heat until steaming hot before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Asian
Nutrition
- 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