Ingredients
| 1 | pound HORMEL® ALWAYS TENDER® pork tenderloin, cut into 1-inch pieces |
| 4 | tablespoons olive oil, divided |
| 1 | (8-ounce) package white mushrooms |
| 2 | cups broccoli florets |
| ½ | cup carrot slices |
| ½ | cup red bell pepper, sliced |
| ½ | cup green bell pepper, sliced |
| ½ | cup yellow bell pepper, sliced |
| ½ | cup frozen edamame, thawed |
| ¼ | cup HOUSE OF TSANG® Spicy Szechuan Stir Fry Sauce |
Directions
In wok over medium-high heat, cook pork in batches, in 2 tablespoons hot oil, 5 to 7 minutes or until browned and cooked through. Remove from wok and set aside.
Heat remaining 2 tablespoons oil and add mushrooms. Cook 3 minutes or until browned.
Stir in carrot slices and next 4 ingredients and cook until crisp tender. Add stir fry sauce and heat thoroughly.
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