Stir-Fried Pork with Vegetables
Discover the perfect balance of savory, sweet, and crisp textures in this tantalizing **Stir-Fried Pork with Vegetables** recipe! Featuring tender slices of marinated pork tenderloin stir-fried to perfection alongside vibrant vegetables like red bell pepper, carrots, and broccoli, this dish is a quick and nutritious weeknight dinner that's bursting with flavor. Infused with a luscious sauce of soy sauce, oyster sauce, sesame oil, and a hint of garlic, every bite is rich, satisfying, and perfectly seasoned. Ready in just 35 minutes, this versatile stir-fry can be served over fluffy steamed rice or noodles for a wholesome, restaurant-style experience right in your kitchen. Ideal for busy nights, this easy stir-fry recipe is a healthy, family-friendly favorite you’ll turn to time and time again!
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Recipe Information
Ingredients
- 500 grams pork tenderloin
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 0.5 teaspoon black pepper
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 4 minced garlic cloves
- 1 sliced red bell pepper
- 1 julienned carrot
- 200 grams broccoli florets
- 3 sliced green onions
- 3 tablespoons water
Instructions
Slice the pork tenderloin into thin strips.
In a bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cornstarch, 1 teaspoon of sugar, 0.5 teaspoon of black pepper, and 1 teaspoon of sesame oil.
Add the pork strips to the marinade, mix well, and let it marinate for at least 15 minutes.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
Add the marinated pork in a single layer, spreading it out to ensure even cooking. Stir-fry for 3-4 minutes until the pork is cooked through and slightly browned. Remove the pork from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the sliced red bell pepper, julienned carrot, and broccoli florets to the pan.
Stir-fry the vegetables for 3-4 minutes, until they are tender-crisp.
Return the pork to the pan, adding the remaining 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, and 3 tablespoons of water.
Stir everything together to coat the meat and vegetables with the sauce.
Continue cooking for another 2-3 minutes to heat through.
Garnish with sliced green onions before serving.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4397 mg | 191% | |
| Total Carbohydrate | 39.0 g | 14% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 9.6 g | ||
| Protein | 136.6 g | 273% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 206 mg | 16% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2765 mg | 59% | |
*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.
