Taking A Break From Beef - The Other White Meat - Hoisin Pork Stir Fry With Mushrooms and Spring Onions

There were lovely big spring onions at the store. I picked up several along with regular green onions for a veggie platter, and we ended up in a check out line with a clerk who was very confused by the "green onions on steroids". After unsuccessfully looking for a code for a few minutes (I told her what they were, and spring onions was how they were labeled in Produce), she rang them up as regular green onions. Score! And no, I do not feel bad about this. The Kroger Company has made a lot of money off me over the years.

I had some BOGO pork tenderloin in the deep freeze, so it seemed like stir fry time! We had been having a lot of beef over the holidays so it was nice to change things up a bit. But still...meat.

I went with a variation on my typical Asian stir fry sauce/marinade, this version using hoisin sauce. I am still working my way through a big bag of dried mixed mushrooms, so I threw those in as well. Serve with rice.

Mangia!

Hoisin Pork Stir Fry With Mushrooms and Spring Onions

1 1/2 pound pork tenderloin, sliced into pieces 3 inches by 1 to 1 1/2 inches
2 large red bell peppers, sliced into 3/4 inch wide slices crosswise
1 pound assorted wild mushrooms, or a couple of handfuls of assorted dried mushrooms, chopped roughly (I used a stir fry blend I have on hand of shiitakes, woodear, oyster and chanterelles. Reconstitute for 30 minutes in very hot water to cover)
8 large spring onions, cut into 2 inch pieces with a few inches of green part
2 large garlic cloves, chopped
8 ounces water chestnuts
2 tablespoons peanut oil.

Marinade
6 ounces hoisin sauce
3 tablespoons rice wine vinegar
4 tablespoons chicken broth
1 tablespoon sesame oil
2 inch by 4 inch piece fresh ginger, minced

Combine marinade ingredients, reserve 1/4 cup and toss pork with it. Marinate overnight or at least 2 to 3 hours.

Heat the oil over high heat in a wok or large deep saute pan. Add peppers, mushrooms and onions and stir fry for a few minutes. Add the pork and the garlic and continue stir frying for about 5 minutes or until pork is cooked but still faintly pink in the middle. Add remaining marinade and water chestnuts and stir to combine.