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SideChef
Recipes
Dairy-Free
Asparagus, Red Pepper and Pork Stir Fry

13 INGREDIENTS • 15 STEPS • 1HR

Asparagus, Red Pepper and Pork Stir Fry

Recipe

4.8

6 ratings
A recipe by Prevention Magazine: "Stir-fries are an easy way to get a great-tasting meal on the table in a hurry—and they can be super healthy, too, when not loaded with oil or sugary sauces. This pork dish delivers on both promises by taking only minutes to make and by being big on taste."
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A recipe by Prevention Magazine: "Stir-fries are an easy way to get a great-tasting meal on the table in a hurry—and they can be super healthy, too, when not loaded with oil or sugary sauces. This pork dish delivers on both promises by taking only minutes to make and by being big on taste."
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

1HR

Total Time

$6.69

Cost Per Serving

Ingredients

Servings
2
us / metric
Onion
1/2
Small Onion
Gluten-Free Hoisin Sauce
1 Tbsp
Gluten-Free Hoisin Sauce
Sesame Oil
1 Tbsp
Sesame Oil
Scallion
1 bunch
Scallion
2 scallions per 2 servings
Fresh Cilantro
1/2 cup
Fresh Cilantro
Fresh Ginger
1 1/3 Tbsp
Fresh Ginger
Red Bell Pepper
1
Red Bell Pepper
Asparagus
1 2/3 cups
Asparagus
Low-Sodium Tamari Sauce
2 Tbsp
Low-Sodium Tamari Sauce
Quinoa
2/3 cup
Quinoa
Pork Tenderloin
8 oz
Pork Tenderloin
Garlic
1 clove
Garlic
Salt
1/4 tsp
Salt

Nutrition Per Serving

VIEW ALL
Calories
497
Fat
13.6 g
Protein
38.6 g
Carbs
58.2 g
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!

Cooking Instructions

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step 1
Combine the Quinoa (2/3 cup) with one cup of water and Salt (1/4 tsp) in a small saucepan over high heat. Bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes.
step 1 Combine the Quinoa (2/3 cup) with one cup of water and Salt (1/4 tsp) in a small saucepan over high heat. Bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes.
step 2
Remove from heat and let sit, covered, for at least 10 minutes before fluffing with a fork. Set aside.
step 2 Remove from heat and let sit, covered, for at least 10 minutes before fluffing with a fork. Set aside.
step 3
Remove Fresh Cilantro (1/2 cup) from stems and discard stems. Chop cilantro leaves.
step 3 Remove Fresh Cilantro (1/2 cup) from stems and discard stems. Chop cilantro leaves.
step 4
Meanwhile, cut the Onion (1/2) into quarter inch diced pieces. Place into a medium bowl. Mince the Garlic (1 clove) and set aside. Using the back of a spoon, peel the Fresh Ginger (1 1/3 Tbsp). Mince and set aside.
step 4 Meanwhile, cut the Onion (1/2) into quarter inch diced pieces. Place into a medium bowl. Mince the Garlic (1 clove) and set aside. Using the back of a spoon, peel the Fresh Ginger (1 1/3 Tbsp). Mince and set aside.
step 5
Cut Red Bell Pepper (1) in half and discard stem, seeds, and pith. Cut into quarter inch slices and set aside.
step 5 Cut Red Bell Pepper (1) in half and discard stem, seeds, and pith. Cut into quarter inch slices and set aside.
step 6
Trim Asparagus (1 2/3 cups) by snapping the thicker bottom ends where they break naturally. Cut into two inch pieces diagonally, and set aside. Cut Scallion (1 bunch) into one inch pieces and set aside.
step 6 Trim Asparagus (1 2/3 cups) by snapping the thicker bottom ends where they break naturally. Cut into two inch pieces diagonally, and set aside. Cut Scallion (1 bunch) into one inch pieces and set aside.
step 7
Pat dry the Pork Tenderloin (8 oz) with paper towels and cut it into three quarter-inch cubes. Place in a medium bowl. Add half of the Low-Sodium Tamari Sauce (1 Tbsp) and stir until coated.
step 7 Pat dry the Pork Tenderloin (8 oz) with paper towels and cut it into three quarter-inch cubes. Place in a medium bowl. Add half of the Low-Sodium Tamari Sauce (1 Tbsp) and stir until coated.
step 8
In a small bowl, combine Gluten-Free Hoisin Sauce (1 Tbsp) and remaining Low-Sodium Tamari Sauce (1 Tbsp).
step 8 In a small bowl, combine Gluten-Free Hoisin Sauce (1 Tbsp) and remaining Low-Sodium Tamari Sauce (1 Tbsp).
step 9
In a large saute pan over medium high heat, add Sesame Oil (1 tsp). When pan is hot, add the pork and sear for five minutes.
step 9 In a large saute pan over medium high heat, add Sesame Oil (1 tsp). When pan is hot, add the pork and sear for five minutes.
step 10
Transfer pork to a plate and set aside. In the same large saute pan, over high heat, add the remaining Sesame Oil (2 tsp) and heat.
step 10 Transfer pork to a plate and set aside. In the same large saute pan, over high heat, add the remaining Sesame Oil (2 tsp) and heat.
step 11
Add the onion, garlic, and ginger, and cook for one minute.
step 11 Add the onion, garlic, and ginger, and cook for one minute.
step 12
Add the bell pepper and asparagus and cook for an additional three minutes.
step 12 Add the bell pepper and asparagus and cook for an additional three minutes.
step 13
Add the green onions, hoisin mixture, and return the pork to the pan with any juices that have accumulated. Cook for one minute until fully incorporated.
step 13 Add the green onions, hoisin mixture, and return the pork to the pan with any juices that have accumulated. Cook for one minute until fully incorporated.
step 14
Fluff the quinoa with a fork and fold in cilantro. In the center of two plates, place the quinoa. Top with the pork and vegetables stir fry.
step 14 Fluff the quinoa with a fork and fold in cilantro. In the center of two plates, place the quinoa. Top with the pork and vegetables stir fry.
step 15
Serve and enjoy!
step 15 Serve and enjoy!

Tags

Dairy-Free
Gluten-Free
Asian
Lunch
Healthy
Shellfish-Free
Dinner
Chinese
Pork
Vegetables
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