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Asian Pork Stir-Fry Recipe
Asian Pork Stir-Fry Recipe photo by Taste of Home

Asian Pork Stir-Fry Recipe

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Working two jobs leaves little time for cooking. This recipe can be made with almost anything you have in the house, including different vegetables and meats. —Deborah Sheahen, Hickory, North Carolina
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1/2 cup reduced-sodium chicken broth
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh gingerroot
  • 1 pound pork tenderloin, cut into 1/2-inch pieces
  • 2 tablespoons sesame or canola oil, divided
  • 1-1/2 cups sliced fresh mushrooms
  • 1 cup bean sprouts
  • 1 cup sliced bok choy
  • 1 cup fresh snow peas
  • 1 small sweet red pepper, cut into 3/4-inch pieces
  • 2 tablespoons reduced-sodium soy sauce
  • 2 cups hot cooked brown rice

Nutritional Facts

1 cup stir-fry with 1/2 cup rice equals 386 calories, 12 g fat (3 g saturated fat), 63 mg cholesterol, 565 mg sodium, 38 g carbohydrate, 6 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1-1/2 fat.

Directions

  1. In a small bowl, combine cornstarch and water until smooth. Stir in the broth, garlic and ginger; set aside.
  2. In a large skillet or wok, stir-fry pork in 1 tablespoon oil until no longer pink. Remove and keep warm.
  3. Stir-fry the mushrooms, bean sprouts, bok choy, peas, pepper and soy sauce in remaining oil for 4-5 minutes or until vegetables are crisp-tender.
  4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add pork; heat through. Serve with rice. Yield: 4 servings.
Originally published as Asian Pork Stir-Fry in Healthy Cooking December/January 2013, p58

Nutritional Facts

1 cup stir-fry with 1/2 cup rice equals 386 calories, 12 g fat (3 g saturated fat), 63 mg cholesterol, 565 mg sodium, 38 g carbohydrate, 6 g fiber, 32 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1-1/2 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Asian Pork Stir-Fry

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Aug. 7, 2013

"This was a pretty tasty recipe and will certainly make again. As another reviewer stated, it is a little bland for my taste. I ended up adding a little more salt to my dish afterwards. The next time I make it, I will lightly season my pork before cooking, omit the water for chicken broth, add a few red chilies or crushed red pepper flakes. I would also add a pinch of salt to my water when making my rice, as well."

MY REVIEW
Reviewed Aug. 7, 2013

"This was a pretty tasty recipe and will certainly make again. As another reviewer stated, it is a little bland for my taste. I ended up adding a little more salt to my dish afterwards. The next time I make it, I will lightly season my pork before cooking, omit the water for chicken broth, add a few red chilies or crushed red pepper flakes. I would also add a pinch of salt to my water when making my rice as well."

MY REVIEW
Reviewed Feb. 23, 2013

"great"

MY REVIEW
Reviewed Jan. 4, 2013

"This was good, but bland. I suggest substituting extra broth for the water and adding 1/4 tsp red chili pepper."

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