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Pork and Veggies Stir-Fry

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35min

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4 servings

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This colorful and flavorful stir-fry combines tender pork with a medley of fresh vegetables, all tossed in a savory sauce. The dish is quick and easy to prepare, making it perfect for a weeknight dinner. Serve this stir-fry over steamed rice or noodles for a complete and satisfying meal that's packed with nutrients and bursting with delicious Asian-inspired flavors.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
2 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Soy

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the vegetables

Cut the red, yellow, and green bell peppers into thin strips. Slice the zucchini into half-moons. Julienne the carrot. Mince the garlic cloves. Peel and mince the ginger.

2
Slice the pork

Cut the pork tenderloin into thin strips, about 1/4-inch thick.

3
Prepare the sauce

In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water until the cornstarch is dissolved. Set aside.

4
Cook the pork

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the pork strips and stir-fry for 3-4 minutes, or until cooked through. Remove the pork from the wok and set aside.

5
Stir-fry the vegetables

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and ginger, and stir-fry for 30 seconds. Add the bell peppers, zucchini, and carrot. Stir-fry for 4-5 minutes, or until the vegetables are crisp-tender.

6
Combine the ingredients

Return the cooked pork to the wok with the vegetables. Pour the sauce over the pork and vegetables, stirring to coat evenly. Cook for an additional 2-3 minutes, or until the sauce has thickened and the ingredients are well combined.

7
Serve

Serve the Pork and Veggies Stir-Fry hot over steamed rice or noodles.

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