Pork Stir-Fry with Hoisin Sauce

Pork Stir-Fry with Hoisin Sauce
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 0:30 Total Time


Add all
  • 3 Tbsp.
    (45 mL)

    sunflower oil

  • 1 Tbsp.
    (15 mL)

    sesame oil

  • 1

    medium yellow pepper, cut into strips

  • 1

    medium red pepper, cut into strips

  • 1

    onion, minced

  • 8 oz
    (227 g)

    fresh mushrooms, sliced

  • 1 1/2 lb
    (680 g)

    québec pork strips

  • 2 to 3 Tbsp.
    (30 to 45 mL)

    fresh ginger, grated

  • 1

    clove of garlic, pressed (remove germ from centre)

  • 1/4 cup
    (60 mL)

    hoisin sauce

  • 1/2 cup
    (125 mL)

    rice wine (or white wine, or chicken broth)

  • sesame seeds to taste

  • Salt and freshly ground pepper to taste


Heat the oils in a wok or a large non-stick frying pan over high heat. Brown the peppers, the onion and the mushrooms for 2 minutes. Drain while removing from the wok or pan and set aside.

Reduce heat to medium-high. Fry the pork strips for 2 minutes. Remove and set aside.

Brown the ginger and garlic for 1 minute. Add Hoisin sauce and wine. Reduce while stirring for 2 to 3 minutes.

Put the vegetables and the meat back in the wok and reheat while stirring for one minute. Season to taste, sprinkle with sesame seeds and serve immediately.

Source: Féd. des producteurs de porcs du Québec