Quick recipe for pork stir-fry made with inexpensive, readily available ingredients and fresh vegetables.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 5 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon cornstarch
- 2 tablespoons sesame oil, divided
- 1 (1 pound) pork tenderloin, cut into strips
- 1 fresh red chile pepper, chopped
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 head bok choy, leaves and stalks separated, chopped
- 2 crowns broccoli, chopped
- 1 teaspoon ground ginger
Instructions
- Whisk soy sauce, vinegar, and cornstarch together in a small bowl; set aside.
- Heat 1 tablespoon sesame oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return the wok to heat.
- Add remaining sesame oil to the wok; cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and bell pepper; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
- Add broccoli to the wok; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy leaves start to wilt and broccoli is tender, 5 to 7 minutes.
Nutrition Facts
| Calories | 188 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 2 g |
| Sodium | 541 mg |
| Sugars | 5 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Really good and quick
This was easy and simple, especially if you prepped before starting to cook. The sauce could use a bit more seasoning though. It is a good meal to eat a ton of vegetables.
Easy to prepare and it was a big hit with my family.
Was good I also added bout a half a cup of chicken stock and used 2 chillies … could have used a little more ginger
Easy to follow and super yummy. The sauce is perfect.
Substituted snow peas for the green bell pepper (wife doesn’t tolerate bell peppers). Omitted chile pepper – but could use “hot” sesame oil instead. Will increase amount of sauce next time.
Very quick and easy to make.
While it was good, we thought it was kind of bland. The combination of veggies and pork was nice, making it a good starting point, but It definitely needs some additional flavor to make it a really good recipe.
Easy and tasty for someone who does little stir frying. Will make again.
We added cauliflower, celery, red, yellow & orange peppers as well as mushrooms.
Absolutely delicious! I used a red bell pepper instead of green, as a red was in the picture and I thought it would go better with the ingredients, and it did. I didn’t have a hot red pepper so I just sprinkled some red pepper flakes in when the ingredient was called for and it worked fine. Those were the only changes I made and it’s definitely a keeper. Served over brown rice which made it a heartier meal, have plenty of leftovers.
I had leftover pork roast and lots of vegetables so I made this for dinner. It was delicious and loved the thick soy sauce. My husband loved it. I definitely will make again. Thank you.
1. WAY WAY too much soya sauce – my recommendation is to cut back to 2.5 tablespoons and then add 1.5 tablespoon of oyster sauce. A stir fry without oyster sauce …is simply not Asian! 2. Up the ginger to a tablespoon! You can’t go wrong with more ginger. 3. Add shallots…also a key part of Asian cooking
This was easy and tasty. Will definitely do again. I scaled back meat and sauce to half (only two people eating) and did the vegetables I had in my fridge: garlic, celery, onion, yellow pepper, carrots, broccoli and mushrooms…probably about 4 cups chopped total volume.
I used an orange bell pepper, red and Vidalia onion, a little bit of purple cabbage finely cut, and I couldn’t find fresh red pepper at either grocery store I went to, so some Gourmet Garden red pepper “paste.” My family really liked it, but we decided we might add cashews and pineapple next time!
It was very yummy and satisfying!
I changed the vegetables to using bag of frozen blend of vegetables. Add few mushrooms. Turned out great .
This has become a household delight – I’ve made it twice now, and oh is it tasty! It’s equally tasty made with regular low-sodium soy sauce, and tamari soy sauce (the tamari kind is a little less intensely bitter, and has a delightful taste). The steps were easy to follow, and we’re all looking forward to when I make it again – even the one person in the house who doesn’t like peppers!
One of the best stir frys I have ever made. I did use a red bell pepper instead of the green bell pepper. I can’t wait to try this out with beef, and then I will try chicken. Whoke family loved it!
Good recipe. Made enough for 6 servings
My husband and I really enjoyed this. I added 1/2 cup chicken broth