Vegetable Skillet Stew
A vibrant vegetable and pork stir-fry featuring tender pork, crisp-tender vegetables, and a savory soy-sherry sauce—perfect for a quick, flavorful Asian-inspired meal.
Ingredients
Instructions
- Cut the pork into 1/4-inch strips.
- Slice broccoli stalks into thin rounds, about 1/8-inch thick, and break the head into small flowerets.
- Heat salad oil and minced garlic in a wok or a 10-inch skillet.
- Add pork and broccoli stem pieces; cook, stirring constantly over high heat for 5 minutes or until pork is no longer pink.
- Add broccoli flowerets, carrots, and onions; reduce heat, cover, and cook for 5 minutes or until vegetables are crisp-tender, stirring occasionally.
- Mix water, soy sauce, sherry, cornstarch, sugar, ginger, and salt to make the sauce.
- Pour the sauce into the skillet and bring to a boil.
- Reduce heat and simmer for 2 minutes or until the sauce is thickened.
Tips & Substitutions
For a healthier twist, you can substitute the lean pork with tofu or tempeh, which works well in stir-fries. If you don’t have sherry, a splash of rice vinegar can add acidity. To save time, pre-chop your vegetables and use frozen broccoli. For added flavor, consider incorporating a tablespoon of sesame oil into the sauce mixture. This dish is a great way to explore other Chinese recipes.
Serving Suggestions
Serve the Vegetable Skillet Stew over a bed of steamed rice or quinoa for a complete meal. It pairs beautifully with Fried Rice With Ham for a hearty dinner. Garnish with sesame seeds or green onions for added flavor and presentation. This dish also works well as a filling for Pork Egg Rolls for a fun appetizer.
Storage & Reheating
Leftover Vegetable Skillet Stew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, stirring occasionally, or microwave in short intervals, stirring in between, until heated through. Avoid overcooking the vegetables during reheating to maintain their crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Skillet Stew contains roughly 332 calories, with 12g protein, 38g carbohydrates, and 16g fat. It is an excellent source of vitamin C (126% of the Daily Value), protein (25% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 617mg per serving (27% 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 make this stew vegetarian?
Yes, you can easily make this dish vegetarian by replacing the lean pork with tofu or tempeh. Use vegetable broth instead of water for a richer flavor. Additionally, ensure your soy sauce is vegetarian-friendly. This way, you can still enjoy the delicious flavors of this skillet stew.
What can I do if I don't have cornstarch?
If you don’t have cornstarch, you can substitute it with all-purpose flour or arrowroot powder, using about twice as much for thickening. Mix the flour with a bit of cold water to create a slurry before adding it to the sauce. This will help thicken the stew without affecting the flavor significantly.
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be used in this recipe, but be aware that they may release more moisture than fresh ones. Add them to the skillet towards the end of cooking to avoid overcooking. Frozen broccoli and carrots are great options that will still provide a nice texture in the stew.
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).