Low Fat Stir-Fried Pork with Vegetables
Savor the fresh and vibrant flavors of this Low Fat Stir-Fried Pork with Vegetables, a perfectly balanced dish that's nutritious, quick to make, and bursting with taste. Featuring lean pork loin and a medley of colorful vegetables like broccoli, red bell pepper, carrot, and zucchini, this recipe is both satisfying and light. The homemade stir-fry sauce, crafted with low sodium soy sauce, rice vinegar, a hint of honey, and aromatic ginger and garlic, elevates the dish with a savory-sweet flair. Designed for health-conscious cooks, the recipe uses minimal oil and relies on cooking spray, while the addition of cornstarch ensures a luscious, glossy sauce. Ready in just 35 minutes, this low-fat delight is perfect for weeknight meals, pairing beautifully with steamed brown rice or quinoa for a wholesome and flavorful experience. Ideal for those seeking a quick healthy dinner, this stir-fry is sure to become a family favorite!
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Recipe Information
Ingredients
- 300 grams Lean pork loin
- 3 tablespoons Soy sauce (low sodium)
- 2 teaspoons Rice vinegar
- 1 teaspoon Honey
- 2 cloves Garlic
- 1 teaspoon Ginger
- 200 grams Broccoli florets
- 1 medium Red bell pepper
- 1 medium Carrot
- 1 small Zucchini
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 1 bottle Cooking spray
- 2 stalks Green onions (optional, for garnish)
Instructions
Thinly slice the lean pork loin into bite-sized strips. Set aside.
In a small bowl, prepare the stir-fry sauce by mixing soy sauce, rice vinegar, honey, minced garlic, and grated ginger. In a separate bowl, mix the cornstarch and water to create a slurry, and add it to the stir-fry sauce. Combine well.
Prepare the vegetables: cut broccoli into florets, slice the red bell pepper into strips, julienne the carrot, and slice the zucchini into half-moons.
Heat a large non-stick skillet or wok over medium-high heat. Lightly coat the pan with cooking spray.
Add the pork strips to the pan in a single layer and cook for 2-3 minutes on each side until browned and cooked through. Remove the pork from the pan and set aside.
In the same pan, add the sesame oil and toss in the broccoli, bell pepper, carrot, and zucchini. Stir-fry for 5-6 minutes, or until the vegetables are tender-crisp.
Return the cooked pork to the skillet and pour the prepared stir-fry sauce over the ingredients. Stir everything together and cook for an additional 2 minutes until the sauce thickens and coats the pork and vegetables evenly.
Remove from heat and garnish with sliced green onions if desired.
Serve immediately with steamed brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
2791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.4 g | 297% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3208 mg | 139% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 25.7 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 245 mg | 19% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2469 mg | 53% | |
*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.
