Vegetable Pork Stir Fry
Packed with vibrant vegetables and tender strips of marinated pork, this Vegetable Pork Stir Fry is a quick and flavor-packed meal that's perfect for busy weeknights. Featuring a colorful medley of broccoli, carrots, snap peas, and red bell peppers, this recipe delivers a satisfying crunch alongside savory slices of pork infused with soy sauce, garlic, and ginger. A rich, homemade stir-fry sauce made with hoisin, chicken broth, and a touch of honey adds a glossy, irresistible coating to every bite. Ready in just 30 minutes, this stir fry is ideal served over steaming rice or noodles for a complete, hearty dish that’s sure to become a family favorite. Perfect for anyone seeking fresh, healthy dinners, this recipe highlights simple cooking techniques and bold Asian-inspired flavors.
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Recipe Information
Ingredients
- 450 grams pork tenderloin
- 4 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 cups broccoli florets
- 1 cup carrots, sliced into thin strips
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 green onions, sliced
- 2 tablespoons hoisin sauce
- 1 cup chicken broth
- 1 tablespoon honey
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Slice the pork tenderloin into thin strips, about 1/4 inch thick.
In a medium bowl, whisk together 2 tablespoons of soy sauce and the cornstarch. Add the pork slices, toss to coat, and let marinate for 10 minutes.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, hoisin sauce, chicken broth, honey, and red pepper flakes (if using). Set aside.
Heat 1 tablespoon of vegetable oil and 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the pork in batches, if needed, and cook for 2-3 minutes per side until browned and cooked through. Remove the pork to a plate and set aside.
In the same skillet, add the remaining vegetable oil and sesame oil. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
Add the broccoli, carrots, red bell pepper, and snap peas to the pan. Stir fry the vegetables for 5-6 minutes, or until they are tender-crisp.
Return the cooked pork to the skillet. Pour the sauce over the pork and vegetables, and toss everything together to coat evenly.
Allow the stir fry to cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the skillet from heat. Garnish the stir fry with sliced green onions. Serve immediately with rice or noodles.
Nutrition Facts
Calories |
1522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 31.3 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 4573 mg | 199% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 49.3 g | ||
| Protein | 132.0 g | 264% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 338 mg | 26% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3401 mg | 72% | |
*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.
