Vegetarian Spicy Stir-Fried Pork
Discover the bold and satisfying flavors of Vegetarian Spicy Stir-Fried Pork, a plant-based twist on a classic favorite! This vibrant dish features a savory pork substitute that’s beautifully complemented by caramelized garlic, ginger, and colorful veggies like bell peppers and carrots. Tossed with a fragrant, spicy sauce made from soy sauce, hoisin, rice vinegar, and a hint of brown sugar, this recipe delivers a perfect balance of sweet, spicy, and umami notes. Ready in just 30 minutes, this quick and healthy option is ideal for busy weeknights and pairs perfectly with steamed rice or noodles. Garnished with scallions and sesame seeds, it's a deliciously guilt-free take on Asian cuisine that vegetarians and meat-lovers alike will adore! Perfect for those searching for "easy vegetarian stir-fry recipes" or "spicy plant-based pork dinners."
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Recipe Information
Ingredients
- 300 grams Plant-based pork substitute
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Red chili flakes
- 3 tablespoons Soy sauce
- 1 tablespoon Hoisin sauce (vegetarian)
- 1 tablespoon Rice vinegar
- 1 teaspoon Brown sugar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 medium Bell peppers, sliced
- 1 large Carrot, julienned
- 3 stalks Scallions, sliced
- 1 teaspoon Sesame seeds (optional)
Instructions
Prepare all ingredients by slicing the bell peppers, julienning the carrot, and slicing the scallions. Mince the garlic and ginger.
In a small bowl, mix the soy sauce, hoisin sauce, rice vinegar, brown sugar, and cornstarch. Add water to the mixture and stir until smooth. Set aside.
Heat a large skillet or wok over medium-high heat. Add the vegetable oil and allow it to heat up.
Add the minced garlic and ginger to the skillet and stir-fry for about 30 seconds, until fragrant.
Add the plant-based pork substitute to the skillet and cook for 3-5 minutes, until it starts to brown slightly.
Sprinkle the red chili flakes over the pork substitute and stir well to combine.
Add the sliced bell peppers and julienned carrot to the skillet. Stir-fry for 3-4 minutes, keeping the vegetables slightly crisp.
Pour the sauce mixture into the skillet and stir everything together. Cook for an additional 2-3 minutes, until the sauce thickens and coats all the ingredients evenly.
Remove the skillet from heat. Sprinkle sliced scallions on top and garnish with sesame seeds if desired.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3230 mg | 140% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 28.5 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 2169 mg | 46% | |
*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.
