Chinese Pork Vegetable Stir Fry
Bursting with vibrant colors and bold flavors, this Chinese Pork Vegetable Stir Fry is a quick and healthy weeknight dinner that’s ready in just 30 minutes! Tender slices of marinated pork are stir-fried to perfection alongside crisp-tender vegetables like broccoli, snap peas, and bell peppers, creating a delightful mix of textures and nutrients. A savory sauce made with soy sauce, oyster sauce, and a hint of sesame oil ties everything together, infusing each bite with authentic Chinese cuisine flair. Perfectly paired with steamed rice or noodles, this stir fry is a one-pan wonder that’s easy to customize and great for the whole family. Whether you’re craving restaurant-quality takeout at home or looking for a nutrient-packed meal, this quick pork stir fry recipe is sure to become a favorite.
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Recipe Information
Ingredients
- 450 grams Pork loin or tenderloin
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, sliced
- 200 grams Broccoli florets
- 100 grams Snap peas
- 3 stalks Scallions, sliced
- 3 tablespoons Chicken broth
- 1 teaspoon Sugar
- 0.5 teaspoon White pepper (optional)
- 4 cups Cooked white rice or noodles (for serving)
Instructions
Slice the pork loin or tenderloin thinly against the grain into bite-sized pieces.
In a small bowl, combine 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 tablespoon cornstarch to make a marinade. Toss the pork slices in the marinade and let it sit for 10 minutes.
Prepare the sauce in a separate bowl by mixing 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 3 tablespoons chicken broth, 1 teaspoon sugar, and 0.5 teaspoon white pepper (optional). Set aside.
Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the marinated pork and stir fry for 3-4 minutes until just cooked through. Remove from the pan and set aside.
Add the remaining 1 tablespoon vegetable oil to the wok. Add minced garlic and ginger, stir frying for 30 seconds until fragrant.
Add the carrot, red bell pepper, and broccoli florets to the wok. Stir fry for 3-4 minutes, then add the snap peas and cook for an additional 2 minutes or until the vegetables are tender-crisp.
Return the cooked pork to the wok and toss with the vegetables.
Pour the prepared sauce into the wok and stir well to coat the pork and vegetables evenly. Cook for 1-2 minutes until the sauce thickens slightly.
Garnish the stir fry with sliced scallions and serve hot over cooked white rice or noodles.
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.7 g | 34% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 776 mg | 34% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.0 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 798 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
