Easy summer weeknight dinners should be light, quick to make, and loaded with vegetables. This Succotash Stir-Fry is a nice mash-up of classic Southern Succotash ingredients, but with an Asian stir-fry twist!
While you could serve it as a vegetarian dish, I like to sear and roast a pork loin or pork chop, then slice it thinly to serve on top of the stir-fry. It’s a great protein addition and really rounds out the dish!
At most, this is a 30-minute recipe so you’ll have plenty of time to get dinner on the table and still enjoy some outside playtime with whomever you are stuck with these days! 😃
Succotash + Stir-Fry = DELICIOUS.
How to Sear Pork Loin
This is a perfectly fine vegetarian meal on its own, but I like to add some additional protein on top. A nice seared pork loin was my preferred protein.
I like to add some Butter with Canola Oil to a skillet and sear the pork well on all sides. Then finish it in a 350˚F oven until it reaches 145˚F in the thickest part.
If you start with a 1- 1 1/2 pound pork loin, it will cook in about 15 minutes total. It’s an easy and beautiful addition.
How to Make Succotash Stir-fry
I kept the sauce for this stir-fry about as easy as stir-fry sauce can get. Some soy sauce, hoisin, and water is really all you need for a nice stir-fry sauce.
Add your vegetables to a large skillet with the Butter with Canola Oil. Cook them for a few minutes before adding the sauce.
When you add the sauce it will start to thicken and really stick to the veggies. If it gets too thick, you can add more water to thin it out a bit.
Serving the stir-fry is easy! I like to serve mine over white rice with a few pork loin slices on top and garnished with sesame seeds and scallions!
If you have leftovers, the stir-fry keeps well in the fridge for a few days and you can reheat it in the microwave with no problem. The pork also keeps well for 3-4 days in the fridge. It’ll store better if you don’t slice it before storing it and slice it just before serving it.
Easy Succotash Stir-Fry
- 1-1 ½ pounds pork loin
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup Butter, divided
- 1 cup lima beans
- 1 cup sweet corn
- 1 cup diced red pepper
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- ¼ cup hot water
- Cooked white rice, for serving
- Sesame seeds, garnish
- Sliced scallion, garnish
- For Pork Loin:
- Preheat oven to 350˚F. Season pork loin with salt and pepper on all sides. Melt 1 tablespoon of Land O Lakes® Butter with Canola Oil in an oven-safe skillet over medium-high heat. Sear the pork loin for 2-3 minutes per side and then transfer to preheated oven. Roast pork loin until it reaches a safe temperature of 145˚F in the thickest part of the pork loin, probably 5-6 minutes. Remove and let rest.
- For Succotash Stir-Fry:
- Melt 3 tablespoons of butter in a large skillet over medium heat. Once melted, add lima beans, corn, and red pepper and cook until the vegetables are softened, but the red pepper still has a little crispiness, about 4 minutes.
- In a small bowl, whisk together soy sauce, hoisin sauce, and hot water. Add sauce to the succotash stir-fry and stir to combine.
- Serve succotash stir-fry on white rice with sliced pork loin on top. Garnish with sesame seeds and scallion.
- Optionally: Mix up a little extra sauce with 1 part soy sauce, 1 part hoisin, and 1 part hot water and drizzle over the dish.