- 1 tsp. Oil
- 1 lb. Pork tenderloin, cut into thin strips
- 3 Carrots, sliced
- 1/3 cup Kraft Balsamic Vinaigrette Dressing
- 2 Tbsp. Hoisin sauce
- 2 Green onions, thinly sliced
Heat oil in large skillet on medium-high heat. Add meat and carrots; stir-fry 5 min. Stir in dressing and hoisin sauce; stir-fry 7 min. or until carrots are crisp-tender and meat is done.
Add onions; cook 1 min.
Serve over hot rice or angel hair pasta.