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Hoisin Pork Stir-Fry

Hoisin Pork Stir-Fry

with Brown Rice, Sugar Snap Peas, and Ginger

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We’re starting this stir-fry with an aromatic base of ginger, onion, and garlic. A touch of hoisin and lime gives the recipe the perfect balance of tangy, sweet, and salty. Hearty brown rice makes this dish a healthy spin on take-out.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1.5 cup

Brown Rice

24 ounce

Pork Tenderloin

1 unit

Red Onion

4 clove


2 thumb


2 unit

Yellow Bell Pepper

12 ounce

Sugar Snap Peas

2 jar

Hoisin Sauce Jar


2 unit


¼ ounce


2 tablespoon


Not included in your delivery

4 teaspoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories644 kcal
Energy (kJ)2694 kJ
Fat10 g
Saturated Fat2 g
Carbohydrate89 g
Sugar14 g
Dietary Fiber8 g
Protein48 g
Sodium308 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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Cook the rice: Place the rice and a large pinch of salt in a large pot with enough water to cover by 3 inches. Bring to a boil and cook for about 25 minutes, until tender. Drain when finished (like pasta).


Wash and dry all produce. Core, seed, and thinly slice the bell peppers. Halve, peel, and thinly slice the red onion. Peel and mince the ginger. Mince or grate the garlic. Finely chop the cilantro. Trim the sugar snap peas. Halve 1 lime; cut the other lime into wedges.


Prep the pork: Cut the pork tenderloin into 1-inch cubes and toss in a medium bowl with the cornstarch and a large pinch of salt and pepper.


Heat a large drizzle of oil in a large pan over medium-high heat. Working in batches, add the pork to the pan and cook, tossing for 3-4 minutes, until browned. Remove from the pan and set aside.


Heat another large drizzle of oil in the same pan over medium-high heat. Add the onion, garlic, and ginger to the pan. Cook, tossing for 2-3 minutes, until softened. Add the bell pepper to the pan and cook for another 4-5 minutes, until softened. Season with salt and pepper.


Add the sugar snap peas to the pan and cook for another 2-3 minutes, until crisp-tender. Stir in the pork, hoisin sauce, cilantro, and the juice of 1 lime. Toss for 1 minute, until heated through. Serve the hoisin pork stir-fry on a bed of brown rice, with lime wedges for squeezing over. Enjoy!