Low Sodium Stir-Fried Pork with Vegetables
Packed with vibrant, nutrient-rich vegetables and tender pork, this Low Sodium Stir-Fried Pork with Vegetables is a healthy and flavorful twist on a takeout favorite. Perfect for anyone watching their sodium intake, this recipe uses alternatives like coconut aminos or reduced-sodium tamari for a delightful umami boost without compromising on taste. Quick and easy to prepare, this 30-minute meal combines the perfect balance of savory pork, crisp broccoli, sweet bell peppers, earthy mushrooms, and aromatic garlic and ginger. Finished with a light sesame and rice vinegar seasoning, this dish is ideal for busy weeknights. Garnish with green onions and sesame seeds for an extra touch, and serve with brown rice or quinoa for a satisfying, wholesome dinner your whole family will love.
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Recipe Information
Ingredients
- 300 grams Pork tenderloin
- 1 tablespoon Cornstarch
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 large Carrot (sliced into thin strips)
- 1 medium Red bell pepper (sliced into strips)
- 200 grams Broccoli florets
- 150 grams Mushrooms (sliced)
- 3 tablespoons Low sodium soy sauce alternative (e.g., coconut aminos or reduced-sodium tamari)
- 1 tablespoon Rice vinegar
- 2 teaspoons Sesame oil
- 2 tablespoons Olive oil or avocado oil
- 0.25 teaspoon Ground black pepper
- 2 Green onions (sliced for garnish)
- 1 teaspoon Sesame seeds (optional for garnish)
Instructions
Cut the pork tenderloin into thin strips, about 2 inches long. Pat dry with a paper towel and toss with 1 tablespoon of cornstarch. Set aside.
Prepare the vegetables: slice the carrot and bell pepper into thin strips, cut broccoli into bite-sized florets, and slice mushrooms. Mince the garlic and grate the ginger.
In a small bowl, mix the low sodium soy sauce alternative, rice vinegar, sesame oil, and black pepper. This will be the sauce for the stir-fry.
Heat 1 tablespoon of olive oil in a large non-stick skillet or wok over medium-high heat. Add the pork strips in a single layer and cook for 2–3 minutes per side until browned and cooked through. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Toss in the carrots, bell pepper, and broccoli. Stir-fry for 3–4 minutes until the vegetables are slightly tender but still crisp.
Add the mushrooms, garlic, and ginger to the skillet. Stir-fry for an additional 2 minutes until fragrant.
Return the cooked pork to the skillet. Pour the sauce over the pork and vegetables. Stir well to coat everything evenly and cook for 1–2 minutes to allow the flavors to combine.
Remove from heat and garnish with sliced green onions and sesame seeds, if using.
Serve immediately on its own or with a side of brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 13.1 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1409 mg | 61% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 19.5 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 210 mg | 16% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2652 mg | 56% | |
*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.
