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!)
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 Veggies
- 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
- 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.
60 comments on “Stir Fried Pork and Mixed Veggies”
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.
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!
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!!
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!
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!
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
I agree had to hurry and add more oil to my wok due to the pork sticking so bad and fast
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.
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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.
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!
This was absolutely delicious! I didn’t have mushrooms, added broccoli florets instead. We have saved this recipes in our FAVORITES!!!
The recipe says, ” 1/2 lime….
Does that mean juice of half a lime ( which seems alot) OR 1/2 teaspoon of the juice?
Hey guys – what wok is everybody using? Something awful happened to the marinade of soy sauce and starch – it stuck to the bottom of my wok and burned. 🙁 I wonder if my equipment is ok… any advice is helpful!
I have a nonstick wok.
It just didn’t work for me. It was much too vinegary and I did use teaspoons not tablespoons. I had to doctor it up with more honey and soy sauce.
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Great recipe and can be changed according to taste or what you have – I used chicken, onions, and broccoli. Sauce was delicious. I did cook the veggies for more like 5-7 min since I like them a little more done.
What would be a good shiitake substitute? My fiance is allergic to shiitakes and is somewhat skittish about other mushrooms. Thank you!
You can sub any vegetable you like!
made this last night, quite good. Will make some preference changes next time.
There was a lot of soy sauce – should it only be 1 1/2 tbsp in total?
Made this tonight and it was amazing. The only changes I made were to add cut fresh green beans since I didn't have snow peas and reduced the sriracha to one tsp. Will definitely make it again.
Dump the Pork and substitute Tofu and you have a delish vegetarian dinner!