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Pork, Apple, and Ginger Stir-Fry with Hoisin Sauce

Jenny G.

"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."
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40 m servings 448 cals
Original recipe yields 3 servings


  • Calories:
  • 448 kcal
  • 22%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 2062 mg
  • 82%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Whisk together the hoisin sauce, brown sugar, soy sauce, and applesauce in a small bowl; set aside.
  2. Combine the pork and cornstarch in a bowl. Mix until the cornstarch evenly coats the pork; set aside.
  3. Heat the peanut oil and sesame oil in a large skillet or wok over medium-high heat. Cook the pork in three separate batches in the hot oil until no longer pink in the middle, 2 to 3 minutes per batch. Remove pork to a plate lined with paper towels to drain, reserving the oil. Add the ginger to the skillet; cook and stir for 30 seconds. Stir in the broccoli and cook until tender. Return the pork to the skillet and pour in the sauce; toss to coat. Cook until all ingredients are hot.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 63
  1. 76 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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...

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 ha...

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 ...

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, ...

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, bu...

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 chestnu...

Pretty tasty, but VERY sweet. Next time I'll make it without the applesauce and/or cut back on the sugars.

This was quite tasty. I had some snow peas I wanted to use up so I subbed those for the broccoli and also added bit of cabbage. I used brown sugar splenda in the sauce and left out the apple sa...

Great recipe for the the whole family. I added a chopped onion, half a green bell pepper, sliced, 1 can each of bamboo shoots and water chestnuts, drained. I doubled the ingrediants for the sauc...