Pork Stir-Fry With Vegetables
A vibrant, flavorful pork stir-fry loaded with colorful vegetables and a savory soy-ginger marinade. Perfect for a quick weeknight dinner, this dish offers a delightful mix of textures and tastes, appealing to lovers of Asian-inspired cuisine and healthy, balanced meals.
Ingredients
- 1/4 cup reduced sodium soy sauce ⓘ
- 1 tablespoon cornstarch ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1 tablespoon orange juice
- 1 pound lean boneless pork, cut in 1/4-inch thick slices ⓘ
- 1/2 cup water chestnuts, sliced ⓘ
- 1 tablespoon oil ⓘ
- 1/2 cup sliced carrots ⓘ
- 1/2 cup chopped broccoli ⓘ
- 1/2 cup chopped celery
- 1/4 cup chopped green onion ⓘ
- 1/2 cup chopped bell pepper ⓘ
- 1 cup sliced mushrooms ⓘ
- 1 cup bean sprouts ⓘ
Instructions
- Mix soy sauce, cornstarch, ground ginger, and orange juice to make the marinade.
- Toss the pork slices with the marinade and set aside while preparing the vegetables.
- Drain the pork, reserving the marinade.
- Heat oil in a wok or skillet over medium-high heat.
- Add the pork slices and stir-fry until browned and cooked through, about 3-4 minutes.
- Add sliced carrots, broccoli, celery, green onion, bell pepper, and mushrooms to the wok.
- Stir-fry vegetables until tender-crisp, about 3-4 minutes.
- Add water chestnuts and bean sprouts, cook for another 1-2 minutes.
- Pour in the reserved marinade and cook until the sauce thickens slightly, about 2 minutes.
- Serve hot, garnished with additional green onions if desired.
Tips & Substitutions
For a richer flavor, marinate the pork for at least 30 minutes, or even overnight. You can substitute the pork with chicken or tofu for a different protein option. Fresh vegetables like snap peas or bok choy can be added for extra crunch. If you prefer a spicy kick, add red pepper flakes or sliced jalapeños while stir-frying. This dish pairs beautifully with Fried Rice (Chinese).
Serving Suggestions
Serve the stir-fry hot over steamed rice or noodles for a complete meal. Garnish with additional chopped green onions or sesame seeds for extra flavor and presentation. This dish also goes well with a side of Phyl'S Famous Egg Rolls for a satisfying dinner that showcases a variety of textures and flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a skillet over medium heat, adding a splash of water or broth to prevent sticking. Heat until warmed through, about 5-7 minutes, to maintain the texture of the vegetables and pork.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Stir-Fry With Vegetables contains roughly 885 calories, with 12g protein, 108g carbohydrates, and 49g fat. It is an excellent source of vitamin A (127% of the Daily Value), iron (86% of the Daily Value), and dietary fiber (74% of the Daily Value). It also contributes 21g of dietary fiber toward your daily target.
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 in this recipe. Just be sure to thaw and drain them before adding to the stir-fry. Frozen vegetables can save time and still offer a good texture, but fresh vegetables will provide a crisper bite.
What can I substitute for soy sauce?
If you're looking for a gluten-free option, consider using tamari or coconut aminos as a substitute for soy sauce. Both provide a similar umami flavor without the gluten, making it suitable for those with dietary restrictions.
How do I make this dish less salty?
To reduce the saltiness of the dish, use low-sodium soy sauce as specified in the recipe. You can also increase the amount of vegetables to dilute the saltiness, or add a bit of unsweetened apple sauce to balance the flavors without adding extra salt.
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).