Vegetarian Stir-Fried Pork with Vegetables
Elevate your weeknight meal routine with this vibrant and flavorful Vegetarian Stir-Fried Pork with Vegetables recipe, a plant-based twist on the classic stir-fry! Featuring a deliciously savory pork substitute paired with a medley of crisp broccoli florets, tender carrot slices, sweet red bell peppers, and snappy snow peas, this dish delivers on both taste and texture. Enhanced with aromatic garlic and ginger, and coated in a rich sauce made of soy, hoisin, sesame oil, and vegetable broth, this quick and easy stir-fry is bursting with umami goodness. Ready in just 30 minutes, it’s perfect for busy evenings and can be served on its own or over fluffy rice for a satisfying, nutritious meal. Whether you're a longtime vegetarian or simply looking to incorporate more plant-based options into your diet, this recipe is a wholesome, crowd-pleasing choice!
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Recipe Information
Ingredients
- 200 grams plant-based pork substitute
- 2 cups broccoli florets
- 1 medium carrot
- 1 medium red bell pepper
- 1 cup snow peas
- 3 cloves garlic
- 1 tablespoon ginger
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch
- 1 cup vegetable broth
- 2 tablespoons vegetable oil
- 2 stalks green onions
- 2 cups white or brown rice (optional, for serving)
Instructions
Prepare all vegetables: Chop the broccoli into bite-sized florets, peel and slice the carrot thinly, thinly slice the red bell pepper, and trim the ends off the snow peas.
Mince the garlic and ginger, and chop the green onions into small pieces, reserving some for garnish.
In a small bowl, mix the soy sauce, hoisin sauce, sesame oil, vegetable broth, and cornstarch until smooth. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the plant-based pork substitute and cook for 3-4 minutes, stirring occasionally, until browned. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add garlic and ginger, and sauté for 30 seconds until fragrant.
Add the broccoli, carrot, red bell pepper, and snow peas to the skillet. Stir-fry for 5-7 minutes, until the vegetables are tender but still crisp.
Return the plant-based pork substitute to the skillet. Pour the sauce mixture over the vegetables and stir to coat everything evenly. Continue to cook for 2-3 minutes, until the sauce thickens slightly.
Remove the skillet from heat and sprinkle with chopped green onions.
Serve hot, optionally over cooked white or brown rice.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 24.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3711 mg | 161% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 26.9 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 387 mg | 30% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2068 mg | 44% | |
*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.
