TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon salt-free lemon-pepper seasoning
  • 1 teaspoon ground mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1 pound pork tenderloin, cut into 1/4-inch strips
  • 1 cup thinly sliced carrots
  • 4 teaspoon canola oil, divided
  • 1 cup thinly sliced zucchini
  • 1/2 cup thinly sliced celery
  • 2 cups sliced fresh mushrooms
  • 5 cups torn fresh spinach

Nutritional Facts

1 cup: 251 calories, 11g fat (3g saturated fat), 75mg cholesterol, 571mg sodium, 10g carbohydrate (0 sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.


  1. In a bowl, combine the first seven ingredients; add pork and toss to coat. In a nonstick skillet or wok, stir-fry carrots in 2 teaspoons oil for 2 minutes. Add zucchini and celery; stir-fry for 2 minutes. Add mushrooms; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Remove and keep warm.
  2. Stir-fry pork with marinade in batches in remaining oil for 2-3 minutes or until meat is no longer pink. Return the vegetable mixture and all of the pork to the pan. Add spinach; stir-fry for 1-2 minutes or until spinach is tender. Yield: 4 servings.
Originally published as Pork Veggie Stir-Fry in Country Woman September/October 2001, p37

Medium-Bodied White Wine

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

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MrsKase User ID: 3265136 81359
Reviewed Jun. 20, 2011

"My husband really liked this, I thought it was ok, kids ate it without comment but they did eat it."

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