By prepping your veggies ahead of time, you can just throw it all in the pan when you're ready to cook.
- Total Time:
- 0 hours 25 min
- 1 c.
long-grain white rice
- 2 tbsp.
- 1 tbsp.
fresh lime juice
- 3 tbsp.
- 4 oz.
shiitake mushrooms, sliced
red bell pepper, thinly sliced
small red onion, thinly sliced
- 1/2 lb.
pork tenderloin, thinly sliced
Kosher salt and pepper
- 1 c.
bean sprouts (optional)
Thinly sliced scallions, for serving
Toasted sesame seeds, for serving
- Step 1Cook the rice according to package directions. In a small bowl, whisk together the hoisin, lime juice, and 1 Tbsp water; set aside.
- Step 2Heat 1 Tbsp oil in a large skillet over medium heat. Add mushrooms and cook, tossing occasionally, until golden brown and tender, about 5 minutes; transfer to a plate.
- Step 3Add 1 Tbsp oil, then carrots, bell pepper, and onion and cook, tossing frequently, until the vegetables are just tender, 4 to 5 minutes. Transfer to plate with mushrooms.
- Step 4Return skillet to the stove and heat the remaining 2 Tbsp oil over medium-high heat. Season pork with 1/4 tsp each salt and pepper and cook, tossing occasionally, until browned, 3 to 4 minutes. Add the hoisin mixture and cook for 1 minute.
- Step 5Return the vegetables to the skillet, add the bean sprouts (if using) and cook, tossing, until heated through, about 2 minutes. Serve over the rice and sprinkle with scallions and sesame seeds.
Tip: Prep the carrots, peppers, and onions and refrigerate in containers for up to 2 days.
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