Stir-Fry(Pork Or Chicken)
A vibrant stir-fry featuring tender meat and crisp vegetables, bathed in savory soy and oyster sauces, perfect for quick, flavorful meals adaptable to pork or chicken.
Ingredients
- 1 lb. pork or chicken ⓘ
- 1 green pepper, sliced thin
- 1 red pepper, sliced thin ⓘ
- 7 to 10 mushrooms, cut once ⓘ
- 3 carrots, sliced thin ⓘ
- 3 celery stalks, sliced thin ⓘ
- 1 cup green onion ⓘ
- 1 1/2 cups nappa cabbage ⓘ
- 1 1/2 cups bean sprouts ⓘ
- 2 cups Chinese pea pods ⓘ
- 2 cups cauliflower and broccoli ⓘ
- 1/3 cup soy sauce
- 1 1/2 cups oyster flavored sauce ⓘ
- 1 tablespoon oil
Instructions
- Heat wok or skillet over high heat.
- Add oil, then add chicken or pork.
- Stir-fry about 3 to 4 minutes or until no pink remains in the center.
- Stir in half of the soy sauce.
- Add all vegetables and stir-fry until vegetables are crisp-tender.
- Add the rest of the soy sauce over vegetables and include oyster flavored sauce if desired.
- Have rice ready before vegetables are done.
- Serve stir-fry over rice.
Tips & Substitutions
For a quicker prep, consider using pre-sliced vegetables or frozen stir-fry mixes. You can substitute the pork or chicken with shrimp or tofu for different protein options. Adjust the soy sauce amount based on your salt preference, and add chili flakes for a spicy kick. This recipe can also be adapted with other vegetables like snap peas or bok choy. Explore more Chinese recipes for variations.
Serving Suggestions
Serve the stir-fry over steamed rice for a complete meal. It pairs beautifully with Ham And Bacon Fried Rice for a heartier option. Add a side of Cantonese Salad for freshness and crunch. For a more substantial spread, consider offering a variety of dumplings or spring rolls alongside your stir-fry.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the stir-fry in a skillet over medium heat until heated through, adding a splash of water or soy sauce to keep it moist. Alternatively, microwave in short intervals, stirring in between, to ensure even warming.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fry(Pork Or Chicken) contains roughly 1061 calories, with 15g protein, 81g carbohydrates, and 79g fat. It is an excellent source of vitamin A (331% of the Daily Value), vitamin C (171% of the Daily Value), and dietary fiber (89% of the Daily Value). Note that it is relatively high in sodium, at 2066mg per serving (90% 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 in this stir-fry?
Yes, frozen vegetables can be a great time-saver, but be sure to add them directly to the hot wok without thawing to avoid excess moisture. They may require a slightly longer cooking time to achieve the desired crisp-tender texture.
What can I substitute for oyster sauce?
If you don't have oyster sauce, you can use hoisin sauce or a combination of soy sauce and a bit of sugar as a substitute. This will give a similar sweet and savory flavor, although the taste will not be identical.
How do I know when the meat is cooked through?
The meat is fully cooked when it reaches an internal temperature of 165°F (75°C) and there is no pink remaining in the center. Use a meat thermometer for accuracy, or cut into the thickest part to check if it's no longer pink.
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).