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Garden Pork Stir-Fry

 Garden Pork Stir-Fry
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.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: One serving (calculated without rice) equals 152 calories, 5 g fat (0 saturated fat), 45 mg cholesterol, 491 mg sodium, 9 g carbohydrate, 0 fiber,

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Garden Pork Stir-Fry (continued)

Nutritional Facts: 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer