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

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From Mendota, Illinois, Kim Marie Van Rheenen shares her recipe for an easy all-in-one skillet supper that's brimming with fresh-from-the-garden flavor. It's a tasty way to make the most of seasonal produce--from your backyard veggie patch or the farmer's market.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 pound boneless pork loin, cut into 3/4-in. cubes
  • 2 cups julienned zucchini
  • 1/2 pound fresh mushrooms, sliced
  • 1 medium onion, cut into wedges
  • 1 cup julienned green pepper
  • 1 tablespoon cornstarch
  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon cold water
  • 1/4 teaspoon garlic powder
  • Hot cooked rice

Nutritional Facts

1 each: 152 calories, 5g fat (0g saturated fat), 45mg cholesterol, 491mg sodium, 9g carbohydrate (0g sugars, 0g fiber), 17g protein Diabetic Exchanges: 2 lean meat, 2 vegetable.


  1. In a large skillet or wok coated with cooking spray, stir-fry the pork until no longer pink, about 4 minutes. Add the zucchini, mushrooms, onion and green pepper; stir-fry for 3 minutes or until crisp-tender.
  2. In a small bowl, combine the cornstarch, soy sauce, water and garlic powder until smooth. Add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Yield: 6 servings.
Originally published as Garden Pork Stir-Fry in Quick Cooking September/October 1999, p16

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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katecrid47 249249
Reviewed Jun. 9, 2016

"We enjoyed this. It was easy and fast. I think I'll add a little kick to it

next time but will make again!! Thanks for sharing"

Kris Countryman 203254
Reviewed Jul. 13, 2012

"I used left over pork roast which made this very easy and fast. It was a very pleasant dish. I also added some pea pods."

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