Pork And Vegetable Stir-Fry
A quick, flavorful stir-fry featuring tender pork and colorful vegetables, perfect for a satisfying weeknight meal with savory soy and ginger flavors.
Ingredients
- 1 lb. lean boneless pork, trimmed of fat ⓘ
- 1/4 cup soy sauce ⓘ
- 2 Tbsp. dry sherry ⓘ
- 1 Tbsp. cornstarch ⓘ
- 1/4 tsp. ground ginger ⓘ
- 2 Tbsp. cooking oil ⓘ
- 1 1/2 cup thinly sliced carrots ⓘ
- 1 1/2 cup sliced celery ⓘ
- 1 large green pepper, cut into strips
- 2 cups torn fresh spinach leaves
- 2 cups hot cooked rice ⓘ
Instructions
- Partially freeze the pork and slice it thinly into bite-sized strips.
- Stir together soy sauce, dry sherry, cornstarch, and ground ginger to make the marinade.
- Set the pork aside to marinate briefly.
- Heat cooking oil in a large skillet or wok over medium-high heat.
- Add the pork strips and cook until browned and cooked through, about 3-4 minutes.
- Add sliced carrots, sliced celery, and green pepper strips to the skillet.
- Cook the vegetables until tender-crisp, about 3-4 minutes.
- Stir in torn fresh spinach leaves and cook until wilted, about 1 minute.
- Serve the stir-fry hot over hot cooked rice.
Tips & Substitutions
For a more tender pork, consider marinating it for a longer period, up to 30 minutes. You can substitute the lean boneless pork with chicken or tofu for a variation. If you prefer a spicier dish, add some red pepper flakes or Sriracha to the marinade. Fresh veggies like broccoli or snap peas can also be added for extra crunch.
Serving Suggestions
Serve the stir-fry hot over a bed of rice, garnished with sesame seeds or green onions for added flavor. This dish pairs beautifully with other Asian-inspired sides, such as spring rolls or dumplings, and is a great option for meal prep or a quick weeknight dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave or a skillet over medium heat, adding a splash of water to keep the dish moist. Stir until heated through, being careful not to overcook the vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Pork And Vegetable Stir-Fry contains roughly 842 calories, with 19g protein, 157g carbohydrates, and 21g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (130% of the Daily Value), and iron (123% of the Daily Value). Note that it is relatively high in sodium, at 2401mg per serving (104% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen vegetables for this stir-fry. Just be sure to thaw and drain them before adding to the skillet to remove excess moisture. However, fresh vegetables will provide a better texture and flavor.
What can I substitute for soy sauce?
If you're looking for a soy sauce substitute, consider using tamari for a gluten-free option or coconut aminos for a lower sodium alternative. Both will give a similar umami flavor to the dish.
Can I make this dish in advance?
While stir-fry is best enjoyed fresh, you can prepare the marinade and chop the vegetables ahead of time. Store them separately in the fridge and combine them just before cooking for the best flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).