"This simple stir-fry has a sweet taste that appeals to teenagers. While broccoli is specified here, it's easy to add whatever vegetables you have available to it. Serve this over rice for a filling meal." — Jenny G.
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pork loin, sliced and cut into thin strips
1 1/2 tablespoons
chopped fresh ginger root
I did a pared down, lighter-on-the-calories version of this and it was spectacular. I used 1 tbsp of olive oil supplemented with olive oil cooking spray rather than the peanut and sesame oils. I left out the cornstarch and just cooked the pork in the olive oil. I didn't have broccoli, so I used a green pepper, a red pepper, and an onion, all sliced. Oh, and I had 1.5 pounds of pork tenderloin, so I used it all.
I left the sauce unchanged (except used splenda brown sugar blend instead of brown sugar); it is delicious as written. My husband loved it even though he doesn't normally like sweet foods, and our three male guests raved about it.
I served it with a basic fried rice (3 cups cooked white rice, 1 egg, 3 tablespoons each of soy sauce and rice vinegar, all fried up together with olive oil).
UPDATE- The second time I made this, I realized that I had forgot to put the soy sauce into the sauce the first time. I liked it much better without the soy sauce- it makes the sauce much darker with a salty undertone. It was OK, but not nearly as good as the first time when I left it out. I have revised my rating to reflect this. 5 stars without the soy sauce- 3 stars with it.
FIRST RATING (made without soy sauce): This recipe may be simple and quick but it's just delicious! The sauce is probably the easiest stir fry sauce I have ever made but it is also the best with wonderful texture, flavor and coverage. The only change I made was to add salt and pepper to the meat before cooking it but that is minor. I had some carrots on hand so chopped them into a fine julienne and served this dish over basmati rice. It will certainly be something I make again in the future. Thanks so much!
OH MY GOSH! This sauce is to die for! I used pork, but you could use beef or chicken or shrimp just as well. Veggie selection is unlimited too! I used green, red and yellow bell pepper, a handful of frozen green peas, yellow onion, chopped celery, drained water chestnuts and bean sprouts. You could also use mushrooms, baby corn, carrots, and of course, broccoli (as the recipe calls for). The sauce is the key! Served over fried rice – YUMMMM! Thank you, Jenny G.!
I made this as written and it was really yummy. Will definitely make again. Next time I will add some more veggies though. I was given advice on the Recipe Exchange to use a cheese grater to "chop" the ginger after you peel it and it worked great. Thank you for the recipe!
The flavors of this dish are great, but it's pretty heavy on the soy sauce. I halved it and still needed to add a little water at the end to mellow it out (almost took the rating down to a 3, but I think this recipe idea is worth keeping, so I'm being generous). The hoisin and ginger are awesome, plus I added black pepper and some chili flakes. I used a raw stir-fry mix of broccoli, carrots and snow peas. Yum! Thanks for the recipe!
Different and delicious. Because other reviewers mentioned that this recipe was quite sweet, I used a little less applesauce and added about a tablespoon of rice vinegar. Zucchini, red onion, and mushrooms were the veggies I used and I served the stir fry over ramen noodles (cooked without the flavoring packet). The flavor combination of the sauce tasted like spicy Oriental apple butter.
The sauce was a very good recipe. After tasting it I decided to add a little honey (I have a sweet tooth) and some chopped garlic). I used chicken and a mix of broccoli, carrots, water chestnuts, green beans, bell pepper, and onion for my veggies. A very good and healthy meal.
Pretty tasty, but VERY sweet. Next time I'll make it without the applesauce and/or cut back on the sugars.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 213
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