Stir-Fried Pork With Vegetables
A flavorful stir-fry featuring tender pork and crisp vegetables in a savory ketchup-based sauce, perfect for quick weeknight dinners or satisfying family meals.
Ingredients
- 1 lb. lean loin or shoulder pork, cubed ⓘ
- 1 (10 oz.) pkg. cut green beans (frozen) ⓘ
- 2 large onions, sliced ⓘ
- 1 green pepper ⓘ
- 1 red pepper ⓘ
- 2 Tbsp. butter or margarine ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. paprika ⓘ
- 1/2 tsp. black pepper ⓘ
- 1 1/2 cups beef or chicken broth ⓘ
- 4 Tbsp. ketchup ⓘ
- 2 Tbsp. cornstarch ⓘ
Instructions
- Cut the pork into 1/2 to 3/4-inch cubes, removing any fatty parts, then set aside.
- Partially thaw the green beans.
- Add sliced onions and chopped green and red peppers to butter in a heavy, large skillet.
- Saute for 1 minute.
- Add the cubed meat and green beans to the skillet and stir-fry over high heat until all pieces are heated through.
- Add salt, paprika, and black pepper, then mix well.
- Pour in the beef or chicken broth, cover, and simmer for 15 minutes or until vegetables are tender and crisp.
- Mix ketchup with cornstarch to form a slurry.
- Stir the ketchup-cornstarch mixture into the skillet.
- Cook, stirring constantly, until the juices are thickened.
Tips & Substitutions
For an extra layer of flavor, marinate the cubed pork in soy sauce and garlic for 30 minutes before cooking. You can substitute the pork with chicken or tofu for different variations. If you prefer more crunch, add in some water chestnuts or snap peas during the stir-frying process, which complements this dish beautifully, similar to San Francisco Stir-Fry(Beef).
Serving Suggestions
Serve this stir-fried pork with steamed rice or noodles for a complete meal. Consider adding a side of Stir-Fry Vegetables(Makes 4 Servings) for a colorful plate. This dish also pairs well with a simple salad or some egg rolls for a delightful contrast in texture.
Storage & Reheating
To store leftovers, let the stir-fry cool completely before transferring it to an airtight container. It can be kept in the refrigerator for 3 to 4 days. When reheating, use a skillet over medium heat to ensure even warming and maintain the texture of the vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fried Pork With Vegetables contains roughly 1330 calories, with 29g protein, 104g carbohydrates, and 98g fat. It is an excellent source of dietary fiber (113% of the Daily Value), vitamin C (86% of the Daily Value), and iron (72% of the Daily Value). Note that it is relatively high in sodium, at 1855mg per serving (81% 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 other vegetables in this stir-fry?
Absolutely! Feel free to customize the recipe by adding your favorite vegetables such as broccoli, carrots, or snap peas. Just make sure to adjust the cooking time based on the vegetables you choose to maintain their crispness.
What can I do if the sauce is too thick?
If you find the sauce too thick after adding the cornstarch slurry, simply add a little more broth or water to reach your desired consistency. Stir well and allow it to simmer for a few more minutes to combine the flavors.
Is this dish suitable for meal prep?
Yes, this stir-fry is great for meal prep! You can cook a larger batch and portion it out for the week. Just be sure to store the rice or noodles separately to prevent them from becoming mushy.
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).