Ingredients
1 pork tenderloin (1 pound), cut into thin strips2/3 cup balsamic vinaigrette, divided1-1/2 cups sliced fresh carrots1 cup sliced fresh mushrooms1 can (8 ounces) sliced water chestnuts, drained2 tablespoons hoisin sauceHot cooked rice
Preparation
In a large skillet or wok, stir-fry pork in 2 tablespoons vinaigrette for 3-4 minutes or until browned. Remove and keep warm.
Stir-fry carrots in 2 tablespoons vinaigrette for 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add water chestnuts and stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add hoisin sauce and remaining vinaigrette. Bring to a boil; cook for 1 minute. Add pork and heat through. Serve with rice.
