Low Sodium Savory Pork Stir Fry
Discover bold flavors in every bite with this Low Sodium Savory Pork Stir Fry, a healthier take on a classic Asian-inspired dish. Tender pork strips are stir-fried to perfection alongside vibrant vegetables like broccoli, carrots, and red bell peppers, creating a color-packed, nutrient-rich meal. The homemade sauce combines low-sodium soy sauce, grated ginger, garlic, rice vinegar, and a touch of honey for a balanced sweet and savory flavor, while a cornstarch slurry ensures the perfect glossy finish. With just 15 minutes of prep and 20 minutes of cooking time, this quick and easy recipe is perfect for busy weeknights without compromising on taste. Finished with a hint of sesame oil, green onions, and sesame seeds, this dish is ideal served over steamed rice or your favorite grain for a wholesome, satisfying meal.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Low-sodium soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 1 Red bell pepper, thinly sliced
- 2 cups Broccoli florets
- 1 Carrot, thinly sliced
- 3 Green onions, chopped
- 1 tablespoon Sesame seeds
- 1 teaspoon Sesame oil
- 0.5 teaspoon Black pepper
Instructions
Begin by slicing the pork tenderloin into thin strips, about 1/4-inch thick. Set aside.
In a small bowl, mix together the minced garlic, grated ginger, low-sodium soy sauce, rice vinegar, honey, and black pepper. Stir until well combined.
In another small bowl, dissolve the cornstarch in the water to create a slurry. This will help thicken the sauce later.
Heat 1 tablespoon of olive oil in a large nonstick skillet or wok over medium-high heat.
Add the pork strips to the skillet and stir-fry for about 3-4 minutes until the pork is cooked through and no longer pink. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the red bell pepper, broccoli, and carrot to the skillet. Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp.
Return the pork to the skillet with the vegetables.
Pour in the garlic and ginger sauce and stir to coat the meat and vegetables evenly.
Stir the cornstarch slurry again then pour it into the skillet. Continuously stir until the sauce thickens and coats the ingredients, about 2 minutes.
Drizzle the sesame oil over the stir fry and give it a quick stir to distribute the flavor.
Remove from heat and sprinkle with chopped green onions and sesame seeds before serving.
Serve immediately over steamed rice or your choice of grain.
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3222 mg | 140% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 35.4 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 399 mg | 31% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3559 mg | 76% | |
*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.
