Easy Succotash Stir-Fry

Serves 4.
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Just a moment please...

Easy Succotash Stir-Fry
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This easy weeknight dinner is a perfect twist on classic Succotash. Toss it together with a simple stir-fry sauce and some seared pork loin and dinner is done!


1-1 ½ pounds pork loin
½ teaspoon kosher salt
½ teaspoon black pepper
¼ cup Land O Lakes® Butter with Canola Oil, 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 Land O Lakes® Butter with Canola Oil 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.