Low Sodium Stir Fried Pork with Vegetables
Elevate your weeknight dinner routine with this flavorful and healthy Low Sodium Stir Fried Pork with Vegetables recipe. Perfect for those watching their sodium intake, this dish combines tender pork slices marinated in low-sodium soy sauce and cornstarch, ensuring a juicy, well-seasoned bite with every forkful. A medley of vibrant vegetables—broccoli, carrots, red bell pepper, and snap peas—is stir-fried to perfection in garlic, fresh ginger, and olive oil, delivering a satisfying crunch and irresistible aroma. The dish is tied together with a light yet flavorful sauce featuring rice vinegar, honey, and black pepper for a tangy-sweet finish. Ready in just 35 minutes, this quick and nutritious recipe is ideal for busy families looking for wholesome meals without compromising on flavor. Garnish with sesame seeds for an optional nutty touch and serve this stir-fry on its own or over steamed rice for a complete meal. Perfect for keywords such as "low sodium dinner," "healthy stir fry," and "quick pork recipes," this dish is a must-try!
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Cornstarch
- 3 cloves Garlic
- 1 tablespoon Fresh ginger
- 2 tablespoons Olive oil
- 2 cups Broccoli
- 1 cup Carrots
- 1 medium Red bell pepper
- 1 cup Snap peas
- 2 tablespoons Water
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Black pepper
- 1 tablespoon Sesame seeds (optional)
Instructions
Slice the pork tenderloin into thin strips, about 1/4 inch thick.
In a small bowl, mix 1 tablespoon of the low-sodium soy sauce with the cornstarch. Add the pork to this mixture, toss to coat, and let marinate for 10 minutes.
Mince the garlic and grate the fresh ginger.
Prepare the vegetables: cut the broccoli into small florets, slice the carrots into thin rounds, slice the red bell pepper into thin strips, and trim the ends of the snap peas.
In a small bowl, whisk together the remaining 1 tablespoon of low-sodium soy sauce, water, rice vinegar, honey, black pepper, and half of the minced garlic and grated ginger. Set aside.
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the marinated pork slices and stir-fry for 3-4 minutes until browned and cooked through. Remove the pork from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet, followed by the remaining garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the broccoli, carrots, bell pepper, and snap peas to the skillet. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
Return the cooked pork to the skillet and pour in the sauce mixture. Toss everything together and cook for an additional 2 minutes to let the flavors meld.
Remove from heat and garnish with sesame seeds, if using. Serve immediately.
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 3120 mg | 136% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 26.0 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 410 mg | 32% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3830 mg | 81% | |
*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.
