Stir Fried Pork and Mixed Veggies

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Stir Fried Pork and Mixed Vegetables – ready in 15 minutes!

Stir-fries are perfect for busy weeknights because they take under 15 minutes to prepare, and you can us any protein or vegetables you wish!

I chose to use lots of colorful veggies and lean pork, but you can also make this with chicken, beef, shrimp or even tofu if you wish. The stir fry sauce has a slight kick from the sriracha which I love, but if you’re not a fan of spicy food, leave it out (or add more if you like it HOT!)

Stir Fried Pork and Mixed Vegetables – ready in 15 minutes!

I ate a big bowl of this and felt completely satisfied, but if you want to serve this with brown rice, perfect! I am loving Trader Joe’s frozen brown rice, it’s so good and such a great time saver! If you want to keep it low carb you could make my favorite Cauliflower “Fried Rice” on the side.


Stir Fried Pork and Mixed Vegetables – ready in 15 minutes!

Print WW Personal Points
4.80 from 5 votes
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Stir Fried Pork and Veggies

233 Cals 28 Protein 13 Carbs 8 Fats
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 4 servings
COURSE: Dinner
CUISINE: Asian
Stir-fries are perfect for busy weeknights because they take under 15 minutes to prepare, and you can us any protein or vegetables you wish!

Ingredients

  • 4 4 oz boneless pork chops, sliced into 2-inch thin strips
  • 2 tsp corn starch
  • 1 1/2 tbsp  soy sauce or GF soy sauce

For the sauce:

  • 1 1/2 tbsp soy sauce or GF soy sauce, divided
  • 1/2 lime
  • 1/2 tsp honey
  • 1 tsp toasted sesame oil
  • 2 teaspoons rice vinegar
  • 2 teaspoons sriracha

For the stir fry:

  • 2 teaspoons  oil
  • 2 teaspoons grated ginger
  • 3 crushed garlic cloves
  • 4 oz snow peas
  • 1 cup sliced shiitake mushrooms
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced

Instructions

  • Place the pork in a bowl and toss with corn starch and 1 1/2 tbsp of the soy sauce. Set aside.
  • In a small bowl combine the remaining soy sauce, lime juice, honey, sesame oil, vinegar and sriracha, mix well and set aside.
  • Heat a large nonstick wok or saute pan on high heat, add 1 teaspoon of oil and pork and cook 6 to 7 minutes until browned, turning as it cooks. Set aside on a dish.
  • Add the remaining oil, ginger, garlic, snow peas, mushroom and bell pepper; stir and pour the sauce over the vegetables. Cook on low heat 2 minutes.
  • Return the pork to the wok, stir and serve topped with scallions in 4 dishes.

Nutrition

Serving: 1 1/4 cups , Calories: 233kcal, Carbohydrates: 13g, Protein: 28g, Fat: 8g, Cholesterol: 75mg, Sodium: 509mg, Fiber: 2g, Sugar: 3g
WW Points Plus: 6
Keywords: asian pork stir fry, pork stir fry, Stir Fried Pork and Veggies

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60 comments

  1. Delicious!  I was looking for ideas to use up some leftover grilled pork chops and steak. I just cut my meal into strips and added it after the veggies were cooked. The sauce is great. Only used a little shiracha cos I’m not a fan of heat.  We served it over rice. Definitely a keeper.  

  2. Has to be one of my favorite recipes for how easy, quick, and delicious it is! Only change I made was I used a bag of frozen stir fry vegetables to make it a little quicker. I microwaved them for a bit so they’d defrost and then added them into the skillet like in step 4. So good!

  3. This is my second time making this recipe – it is delicious!!  I used lean pork tenderloin (took all the fat off) and I saved a point per serving on WW Blue plan,  I also added carrots, onions and bean sprouts.  We loved it!!

  4. Used chicken breast b/c we dont eat pork. Doubled the lime juice and oil b/c it was too dry. Came out great! Kids loved it!

  5. My boyfriend and I really enjoyed this recipe. I followed it to a T except I subbed in arrowroot powder instead of cornstarch. The chicken was really tender and delicious. My only feedback would be that the ginger was a little heavy. I would probably cut that in half. Otherwise really enjoyed it and found it very easy to follow!

  6. Pretty good, but its really hard to use such a small amount of oil to stir fry the pork and not stick. Also, I needed to double the sauce. Not nearly enough. I substituted zucchini for mushrooms. Worked well

  7. Made this tonight and it was delicious! I used chicken, carrots, broccoli, red and green bell peppers and served it over brown rice. It was perfect! The sauce is delicious! Will definitely put this on our meal rotation. 

  8. Pingback: Stir Fried Pork and Mixed Veggies - Powerful Handmade site

  9. This was delicious and the recipe is very versatile! I subbed chicken breast for the pork and used the veggies I had on hand (zucchini, broccoli, baby bella mushrooms and a little carrot and red onion) and this came out perfectly. I like spicy stir fry, so I also added a tsp. of sriracha to the meat with the soy sauce and corn starch and let it sit in the fridge while I prepped all the veggies and sauce. This is going to be my go-to base stir fry recipe.

  10. This sauce was killer! Since my cutting board was dirty after cutting the pork (and I was feeling super lazy), I just grated the ginger and garlic right into the sauce. I also grated the zest of the lime into the sauce as well. We will definitely be making this again!

  11. This was absolutely delicious!   I didn’t have mushrooms, added broccoli florets instead.   We have saved this recipes in our  FAVORITES!!!