Deluxe Pork Stir-Fry

Deluxe Pork Stir-Fry

Ready in 45 minutes

Don't let the number of ingredients overwhelm you. Once all the ingredients are prepared the meal comes together very quickly. Serve with crunchy Chinese noodles and hot green tea.

Top-ranked recipe named "Deluxe Pork Stir-Fry"

3.5 avg, 1 review(s) 100% would make again


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1 pound boneless pork loin
2 teaspoons Vegetable oil
2 1/2 tablespoons Soy sauce
1 clove Garlic; minced
1 tablespoon ginger root; grated fresh
2 teaspoons wine vinegar
1 teaspoon Cornstarch
1/4 teaspoon Pepper
2 carrots, carrots; peeled and cut diagonally into 1/2-inch pieces
1 sweet red or green pepper; cut into 1/4-inch strips
2 small yellow squash; sliced
2 small zucchini; cut into julienne strips
1/2 cup Green Onions; Sliced
6 ounces fresh or thawed frozen Chinese pea pods
2 cups broccoli flowerettes
2/3 cup beef bouillon
1/3 cup Dry white wine
1 tablespoon Cornstarch
1/2 teaspoon Sugar

Original recipe makes 4



Freeze pork for 30 to 45 minutes for ease in slicing; cut across grain into 1/4-inch strips. Combine 2 tablespoons soy sauce, garlic, ginger root, vinegar, 1 teaspoon cornstarch and pepper; mix well and pour over pork. Cover and marinate in refrigerator 4 hours or overnight.

Pour oil around top and sides of preheated wok; heat for about 2 minutes at medium-high. Add marinated pork (undrained) to wok; stir-fry for 3-5 minutes. Add carrots and red pepper; stir-fry for 2 minutes. Add yellow squash, zucchini and green onions; stir-fry for 3 minutes. Add Chinese pea pods and broccoli and continue stir-frying for 2 minutes.

Combine beef bouillon, wine, 1 tablespoon cornstarch, remaining 1/2 tablespoon soy sauce, and sugar; pour over vegetables and pork. Stir-fry over medium heat for 3-5 minutes until sauce is thickened and bubbly. Serve immediately over hot cooked rice, if desired.


Republished with Permission, National Pork Council


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Calories Per Serving: 430 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Republished with Permission, National Pork Council [I posted this recipe.]
tyson 8 years ago
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