Fall Stir-Fry

9 Ratings
Recipe courtesy ofJeff Mauro

Total: 2 hr 25 min Cook: 25 min

Yield: 4 servings

Level: Easy



  • 1 tablespoon brown sugar
  • 1/4 cup plus 2 tablespoons soy sauce
  • 1 pound pork loin, cut into 1 1/2-inch by 1/4-inch strips 
  • 2 tablespoons hoisin sauce 
  • 1 tablespoon grated fresh ginger 
  • 1 tablespoon chili paste 
  • 1 clove garlic, grated on a rasp grater
  • 1 tablespoon cornstarch 
  • 2 tablespoons vegetable oil 
  • 1 cup shaved Brussel sprouts 
  • 1 cup diced acorn squash 
  • 4 scallions, thinly sliced up to pale green, dark green tops reserved for garnish
  • 1 Bartlett pear, peeled and diced 
  • 2 tablespoons toasted sesame seeds 


  • Whisk the brown sugar and 1/4 cup of the soy sauce in a bowl. Toss the pork in the mixture. Marinate in the fridge for 2 hours.

  • Mix together the hoisin, ginger, chili paste, garlic and remaining 2 tablespoons soy sauce in a small bowl. Set aside.

  • Heat a large skillet (12- to 14-inch) over high heat and add the oil. Toss the pork with the cornstarch to coat.

  • Add the pork to the skillet in small batches and cook, stirring infrequently to ensure good browning and crispness, until the pork is barely cooked through, about 5 minutes; remove with a slotted spoon and set aside on wire-racked baking sheet.

  • Add the sprouts, squash and scallions to the hot skillet and stir-fry until the veggies are crisp-tender and have developed good caramelization, 5 to 6 minutes. Add the pork back and cook 1 minute. Add the hoisin mixture and simmer for an additional 1 minute. Add the pears and toss to coat. Remove from the heat.

  • Very thinly slice the reserved scallion tops on the bias and toss them in with the sesame seeds to garnish.

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9 Ratings

My family loved this dish. I also used low-sodium soy sauce instead, and replaced the chili paste with red pepper flakes. We had it on rice, but I thought it would be great as a lettuce wrap as well. The pears really added something special to the dish too. After trying this, and the Take-out Sparerib recipe, you're really acing the Asian food lately Jeff! Thank you!<br /> See All Reviews Post Review

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