Pork and Vegetable Stir Fry
Elevate your weeknight meals with this quick and flavorful Pork and Vegetable Stir Fry, a perfect blend of tender pork and colorful, crisp veggies bathed in a savory-sweet sauce. Featuring protein-rich pork tenderloin marinated in soy sauce and cornstarch for a juicy, velvety texture, this stir fry is packed with vibrant ingredients like red bell peppers, broccoli florets, carrots, and snow peas for a fresh, wholesome bite. Infused with the bold flavors of garlic, ginger, oyster sauce, and a hint of honey, it's a harmonious mix of sweet and umami that's ready in just 30 minutes. Serve it over fluffy rice or slurp-worthy noodles, and elevate the dish further with a sprinkle of green onions or toasted sesame seeds for garnish. Perfect for busy schedules, this one-pan wonder embodies quick, healthy, and delicious cooking at its best!
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 3 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 3 units Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 unit Red bell pepper, sliced
- 200 grams Broccoli florets
- 1 unit Carrot, julienned
- 100 grams Snow peas
- 2 tablespoons Oyster sauce
- 1 tablespoon Honey
- 1 teaspoon Sesame oil
- 4 servings Cooked rice or noodles (for serving)
- 2 units Green onions, sliced (optional garnish)
- 1 tablespoon Sesame seeds (optional garnish)
Instructions
Slice the pork tenderloin thinly against the grain. In a bowl, combine the pork slices with 2 tablespoons of soy sauce and the cornstarch. Mix well and let marinate for 10 minutes while preparing the vegetables.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated pork and stir fry for 3-4 minutes until just cooked through. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir fry the garlic and ginger for 30 seconds until fragrant.
Add the red bell pepper, broccoli, carrot, and snow peas to the skillet. Stir fry the vegetables for 5-7 minutes until tender-crisp.
In a small bowl, mix the remaining 1 tablespoon of soy sauce, oyster sauce, honey, and sesame oil. Stir well to combine.
Return the cooked pork to the skillet with the vegetables. Pour the sauce over the mixture and stir well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce is heated through.
Remove from heat and serve the stir fry immediately over cooked rice or noodles. Garnish with sliced green onions and sesame seeds, if desired.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4443 mg | 193% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 34.5 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 402 mg | 31% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3578 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.
