Low Sodium Pork and Veggie Stir Fry
Discover the perfect balance of flavor and nutrition with this Low Sodium Pork and Veggie Stir Fry, a wholesome and vibrant dish packed with colorful vegetables and tender slices of pork tenderloin. This quick 30-minute recipe uses fresh ingredients like broccoli, red bell pepper, zucchini, and carrots, all stir-fried to crisp-tender perfection and tossed in a light, homemade sauce featuring rice vinegar, sesame oil, and a touch of honey or maple syrup. With just a hint of crushed red pepper flakes for a subtle kick and optional low-sodium soy sauce for added depth, this dish is designed for those seeking a heart-healthy, low-sodium option without sacrificing taste. Serve it over fluffy brown rice or protein-rich quinoa for a satisfying, guilt-free meal. Perfect for weeknight dinners, this one-pan stir fry is as easy to prepare as it is delicious!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 tbsp Cornstarch
- 2 tbsp Low-sodium soy sauce (optional for flavor)
- 1 tbsp Sesame oil
- 3 cloves Garlic cloves
- 1 tbsp Fresh ginger
- 1 medium Red bell pepper
- 2 cups Broccoli florets
- 1 medium Carrot
- 1 medium Zucchini
- 3 stalks Green onions
- 1 tbsp Rice vinegar
- 1 tsp Honey or maple syrup
- 0.5 tsp Crushed red pepper flakes
- 2 tbsp Olive oil
- 2 cups Cooked brown rice or quinoa (optional)
Instructions
Slice the pork tenderloin into thin strips. Place the slices in a bowl and coat with cornstarch and low-sodium soy sauce (if using). Set aside to marinate for 10 minutes while preparing the vegetables.
Mince the garlic and finely grate the ginger. Thinly slice the red bell pepper and zucchini into strips. Cut the broccoli florets into bite-sized pieces and peel and julienne the carrot. Chop the green onions into small pieces, separating the white and green parts.
In a small bowl, whisk together rice vinegar, honey (or maple syrup), and sesame oil. Set the sauce aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the pork slices and stir-fry for 3-4 minutes, until cooked through. Remove the pork from the skillet and set aside.
Add the remaining tablespoon of olive oil to the skillet. Add minced garlic, grated ginger, and the white parts of the green onions. Sauté for 30 seconds, until fragrant.
Add the broccoli, red bell pepper, carrot, and zucchini to the skillet. Stir-fry the vegetables for 5-6 minutes, until they are tender but still crisp.
Return the cooked pork to the skillet. Pour in the prepared sauce and sprinkle in the crushed red pepper flakes. Toss everything together to combine and heat through for 1-2 minutes.
Remove from heat and garnish with the green parts of the green onions.
Serve hot over cooked brown rice or quinoa for a complete meal, if desired.
Nutrition Facts
Calories |
1703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 4524 mg | 197% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 29.7 g | ||
| Protein | 134.3 g | 269% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 228 mg | 18% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 3356 mg | 71% | |
*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.
