This vibrant stir-fry combines tender slices of boneless pork loin with a colorful medley of fresh vegetables, including green beans, broccoli, mushrooms, and red peppers. The dish is brought together with a savory sauce made from soy sauce, fresh ginger, and garlic, creating a harmonious balance of umami and spice. The pork remains juicy while the vegetables retain their crisp-tender texture, providing a satisfying crunch in every bite. Perfect for a weeknight dinner or a light lunch, this recipe is ready in under 30 minutes. It serves beautifully over steamed rice or chow mein noodles, making it a versatile option for any meal. The aroma of sizzling garlic and ginger will fill your kitchen, promising a delicious and comforting experience without the hassle of complex preparation.
Wok Your Pork
Description
This vibrant stir-fry combines tender slices of boneless pork loin with a colorful medley of fresh vegetables, including green beans, broccoli, mushrooms, and red peppers. The dish is brought together with a savory sauce made from soy sauce, fresh ginger, and garlic, creating a harmonious balance of umami and spice. The pork remains juicy while the vegetables retain their crisp-tender texture, providing a satisfying crunch in every bite. Perfect for a weeknight dinner or a light lunch, this recipe is ready in under 30 minutes. It serves beautifully over steamed rice or chow mein noodles, making it a versatile option for any meal. The aroma of sizzling garlic and ginger will fill your kitchen, promising a delicious and comforting experience without the hassle of complex preparation.Ingredients
Directions
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In a small bowl, whisk together cornstarch, water, and soy sauce until smooth to create the sauce slurry. Set aside.
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Heat cooking oil in a wok or large skillet over high heat until shimmering.
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Add the thinly sliced pork loin to the hot wok. Stir-fry for 2-3 minutes until the pork begins to brown.
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Add ground ginger and garlic powder to the pork. Continue cooking for another minute until the pork is no longer pink and the aromatics are fragrant.
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Add the defrosted pea pods, Japanese vegetable mix, and tomato wedges to the wok. Stir-fry for 2-3 minutes until the vegetables are heated through and slightly tender but still crisp.
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Pour the soy sauce and cornstarch mixture over the meat and vegetables. Stir constantly.
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Cook and stir for 1-2 minutes until the sauce thickens and coats the ingredients evenly.
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Serve immediately over hot cooked rice or chow mein noodles.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 341.0kcal
- % Daily Value *
- Total Fat 23.4g36%
- Saturated Fat 6.8g34%
- Cholesterol 90.8mg31%
- Sodium 70.4mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 30.6g62%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the wok is very hot before adding the oil to achieve a proper sear on the pork.
You can substitute fresh grated ginger and minced garlic for the powder for a more intense flavor.
If the sauce becomes too thick, add a splash of water to loosen it. If it is too thin, simmer for an additional minute.
This dish is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan to maintain texture.
Feel free to customize the vegetable mix based on seasonal availability or personal preference. Bell peppers, snap peas, and carrots work well.
