Active Time: 30 minutes Total Time: 30 minutes Serves: 4
1 cup long-grain white rice
2 Tbsp hoisin sauce
1 Tbsp fresh lime juice
2 Tbsp canola oil
2 carrots, cut into matchsticks
1 red bell pepper, cut into strips
1/2 lb pork tenderloin, thinly sliced
Kosher salt and pepper
1 cup bean sprouts (optional)
2 scallions, thinly sliced on a diagonal
Cook the rice according to package directions. In a small bowl, whisk together the hoisin, lime juice and 1 Tbsp water; set aside.
Heat 1 Tbsp oil in a large skillet over medium heat. Add the carrots and bell pepper and cook, tossing frequently, until the vegetables are just tender, 4 to 5 minutes. Transfer to a bowl.
Return the skillet to medium-high heat and heat the remaining Tbsp oil. Season the pork with 1/4 tsp each salt and pepper and cook, tossing occasionally, until browned, 3 to 4 minutes. Add the hoisin mixture and cook for 1 minute.
Return the vegetables to the skillet, add the bean sprouts (if using) and cook, tossing, until heated through, about 2 minutes. Serve over the rice and sprinkle with the scallions.