Low Sodium Spicy Pork Stir-Fry
Get ready to elevate your weeknight dinner game with this delicious and healthy Low Sodium Spicy Pork Stir-Fry! Packed with tender pork tenderloin marinated in low-sodium soy sauce and a touch of sesame oil, this dish is bursting with flavor while keeping sodium in check. Crisp, vibrant veggies like broccoli, red bell pepper, carrots, and sugar snap peas come together in a savory homemade stir-fry sauce infused with garlic, ginger, honey, and a bold kick of crushed red pepper flakes. Ready in just 30 minutes, this quick and wholesome recipe is perfect for serving over brown rice or quinoa, or simply enjoying solo for a light, satisfying meal. Garnish with green onions and a sprinkle of sesame seeds for an irresistible finish. Perfect for those seeking easy, low-sodium, and spicy stir-fry recipes!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Low-sodium soy sauce
- 1 tbsp Cornstarch
- 2 tsp Sesame oil
- 2 cloves Garlic (minced)
- 1 tsp Fresh ginger (grated)
- 1 medium Red bell pepper (thinly sliced)
- 2 cups Broccoli florets
- 1 medium Carrot (julienned)
- 1 cup Sugar snap peas
- 1 tsp Crushed red pepper flakes
- 1 tbsp Rice vinegar
- 1 tsp Honey
- 2 tbsp Water
- 2 Green onions (sliced)
- 1 tsp Sesame seeds (optional, for garnish)
- 2 cups Cooked brown rice or quinoa (optional, for serving)
Instructions
Slice the pork tenderloin into thin strips and place in a bowl.
In a small bowl, mix together low-sodium soy sauce, cornstarch, and 1 teaspoon of sesame oil. Pour the mixture over the pork and let it marinate for 10 minutes.
While the pork is marinating, prepare the vegetables by slicing the red bell pepper, julienning the carrot, and washing the broccoli florets and sugar snap peas.
In a small cup, combine the remaining sesame oil, minced garlic, grated ginger, crushed red pepper flakes, rice vinegar, honey, and water to create the stir-fry sauce. Set aside.
Heat a large non-stick skillet or wok over medium-high heat. Lightly coat the pan with cooking spray or a small drizzle of sesame oil if needed.
Add the marinated pork strips to the hot skillet and cook for 3-4 minutes, stirring occasionally, until the pork is cooked through and lightly browned. Remove the pork from the skillet and set aside.
In the same skillet, add the broccoli, red bell pepper, carrot, and sugar snap peas. Stir-fry the vegetables for 5-7 minutes until they are tender-crisp.
Return the cooked pork to the skillet. Pour the prepared stir-fry sauce over the pork and vegetables. Toss everything together to ensure it is evenly coated in the sauce.
Cook for another 2-3 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
Serve hot over a bed of cooked brown rice or quinoa, or enjoy on its own for a lighter option.
Nutrition Facts
Calories |
1675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 164.6 g | 60% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 28.5 g | ||
| Protein | 143.7 g | 287% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 266 mg | 20% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3075 mg | 65% | |
*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.
