Stir Fried Pork with Vegetables Ww
Experience the vibrant flavors of Asian-inspired cuisine with this quick and easy Stir Fried Pork with Vegetables WW recipe, perfect for busy weeknights! Featuring tender pork tenderloin marinated in soy sauce and cornstarch for irresistible juiciness, this dish combines colorful, crisp vegetables like carrots, bell peppers, zucchini, and snap peas for a nutrient-packed meal. Infused with the aroma of garlic, ginger, and sesame oil, every bite is a delightful balance of savory and slightly sweet, thanks to a luscious blend of oyster and hoisin sauce. Ready in just 30 minutes, this stir-fry is a crowd-pleaser and can be served over fluffy white or nutty brown rice for a more satisfying dinner. Easy to prepare, full of vibrant flavors, and ideal for Weight Watchers-friendly meals, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 500 g Pork tenderloin
- 3 tbsp Soy sauce
- 1 tbsp Cornstarch
- 2 tbsp Water
- 3 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 1 large Carrot, thinly sliced
- 1 large Bell pepper, thinly sliced
- 1 medium Zucchini, thinly sliced
- 150 g Snap peas
- 1 tbsp Sesame oil
- 2 tbsp Vegetable oil or canola oil
- 2 tbsp Oyster sauce
- 1 tbsp Hoisin sauce
- 2 stalks Scallions, sliced
- 1 pinch Salt
- 1 pinch Black pepper
- 4 servings Cooked white or brown rice (optional)
Instructions
Slice the pork tenderloin into thin strips, about 1/4 inch thick. Place the pork in a bowl.
Add 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 2 tablespoons water to the pork. Mix well to coat and let marinate for 10 minutes.
Prep the vegetables: thinly slice the carrot, bell pepper, and zucchini; trim the snap peas; mince the garlic and ginger; and slice the scallions. Set everything aside.
In a small bowl, mix the remaining 1 tablespoon of soy sauce with oyster sauce and hoisin sauce. Stir and set aside.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated pork and stir-fry for 3–4 minutes until cooked through. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the garlic and ginger, and sauté for 30 seconds until fragrant.
Add the carrot, bell pepper, and zucchini to the skillet. Stir-fry for 3–4 minutes, then add the snap peas. Continue cooking the vegetables for an additional 2–3 minutes until they are tender-crisp.
Return the cooked pork to the skillet. Pour in the sauce mixture and stir well to coat everything evenly.
Drizzle in 1 tablespoon of sesame oil, add a pinch of salt and black pepper, and toss to combine.
Garnish with sliced scallions and serve immediately over cooked white or brown rice, if desired.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 340 mg | 114% | |
| Sodium | 4810 mg | 209% | |
| Total Carbohydrate | 176.2 g | 64% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 26.8 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 296 mg | 23% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3960 mg | 84% | |
*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.
