• Katherine Arthurs

Ground Pork Hoisin Stir Fry with Bok Choy + Broccolini

You guys - this is the SIMPLIEST stir fry ever! Ground pork cooks up so quickly. Then the veggies cook up in less than 4 minutes + top with sauce + it's ready to chow.

I love the textures in this - the pork is tender, the broccolini is crunchy + the sauce is full of molasses + sunflower butter - SOOO good.

Make this quick + easy hoisin sauce. It lasts a while in the refrigerator + you can use it on so many different dishes. Check out my Vegetarian Hoisin Lo Mein Noodles + Moo Shu Pork Stir Fry with Hoisin Sauce

Ground Pork Hoisin Stir Fry with Bok Choy + Broccolini

1 tablespoon sesame oil

1 lb. ground pork

1/2 yellow onion, sliced

2 garlic cloves

2 carrots, peeled

1 bunch broccoli, trimmed

1 cup sugar snap peas

1 cup hoisin sauce

scallion + cilantro, chopped for garnish

hot sauce, optional

Heat a large pan or wok over high heat with the sesame oil in it. Add the pork + stir occasionally to cook through. Remove with a slotted spoon to a bowl. Pour out the fat (leave maybe 1 teaspoon in the pan).

Return the pan to the heat + turn to medium. Add the onion, garlic, carrots, broccolini + sugar snap peas. Stir occasionally for 3 minutes. Add the cooked pork back in + the hoisin sauce - toss everything together to combine.

Serve it up, add chopped herbs + hot sauce. Enjoy with rice, noodles or on it's own.

Hoisin Sauce

1/2 cup coconut aminos

1/4 cup sunflower seed butter

2 tablespoons molasses

1 tablespoon coconut vinegar

1 tablespoon sesame oil

1 tablespoon chili sauce (your favorite hot sauce, works great)

1/2 teaspoon garlic powder

1 pinch of ground black pepper

In a medium size saucepan, combine all ingredients + bring to a simmer on low heat. Stir with a rubber spatula. Simmer for 2 minutes. Remove from heat + let sit.

Remove about 1/2 cup or so of the sauce - store it in a small bowl. Add this portion to the noodles for more sauce or use as a dipping sauce for something else.

Store in an air tight container for up to 2 weeks in the refrigerator.