One of my favourite things about Chinese style takeout recipes is that you can so easily change things up! This Mongolian pork is a simple meat swap on the classic Mongolian Beef dish where the thin strips of beef are replaced with thin strips of pork! You can use pork tenderloin, pork loin or even pork should/butt. The recipe is just as easy to make as the original, where you stir-fry the pork, add the sauce and simmer for a minute to thicken before enjoying! I like to add a veggie and a diced bell pepper is easy to add to the pan to stir-fry with the pork!
A light and tasty stir-fry pork in a tasty Mongolian beef style sauce!
- 1 pound pork (tenderloin, loin, or butt/shoulder), cut into bite sized thin strips
- 1 bell pepper, diced (optional)
- 4 green onions, thinly sliced and diced, lights and darks
- 3 tablespoons soy sauce (gluten-free or tamari for gluten-free)
- 2 tablespoons hoisin sauce (gluten-free for gluten-free)
- 1 tablespoon brown sugar
- 1 teaspoon chili sauce (such as sambal oelek) (or to taste)
- 1 tablespoon garlic, minced/grated
- 1 tablespoon ginger, minced/grated
- 1 tablespoon cornstarch
- 1/4 cup water (or chicken broth)
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- Heat the oil in a pan over medium-high heat, add the pork and saute until just cooked, about 2-4 minutes.
- Add the bell pepper and the lights of the green onions and cook for 2 minutes.
- Add the mixture of the soy sauce, hoisin sauce, brown sugar, chili sauce, garlic, ginger and the mixture of the cornstarch and water to the pan and cook until it thickens a bit, about a minute.
- Remove from heat, mix in the sesame oil, sesame seeds and the green onions.
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