Need a quick dish that delivers big on flavor? This pork and pepper stir fry is the ultimate weeknight hero — tender slices of pork, vibrant bell peppers, and a savory glaze all tossed in a hot wok.

Pork power: Add the marinated pork to the wok. Stir-fry for 5-7 minutes, until the pork is cooked through. Veggie boost: Add the bell peppers and onion.

When hot, add pork, onion and garlic and stir-fry over high heat for 3 minutes. Remove to a plate. Add the remaining 1 tablespoon oil to the wok and then the broccoli.

Heat the wok over high heat and then add 1-2 tablespoons vegetable oil. Stir fry the minced ginger and asparagus, cooking until the asparagus is bright green and tender-crisp, about 2 minutes ...

This meal, including the fried rice, contains 591 calories per serving with 29 percent of calories from fat. HELPFUL HINTS: Hoisin sauce can be found in the Chinese section of the supermarket.

Stir fry the vegetables for a couple of minutes, remove and set aside. 6) Add the ketchup mixture, stirring and bring to a boil to activate the starch to thicken the sauce.

Drain pork and discard marinade. Heat a wok over medium-high heat. Add 2 tablespoons oil and heat until surface seems to shimmer slightly. Add half of pork and stir-fry 30 seconds.

Heat oil in large wok or skillet over high heat until very hot but not smoking. Add green onions, garlic and ginger and cook, stirring, until very fragrant, about 2 minutes.

Heat large wok or sauté pan over high heat. Swirl oil into pan. Add onions and stir-fry until they begin to brown, 2 to 3 minutes. Add garlic and cook until just browned, 1 to 2 minutes. Stir in ...