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.
Recommended: 65 Low-Calorie Dinner Recipes Ready in 30 Minutes
VERIFIED BY Taste of Home Test Kitchen
- 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.
Originally published as Garden Pork Stir-Fry in Quick Cooking September/October 1999, p16
Reviews forGarden Pork Stir-Fry
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jun. 9, 2016
"We enjoyed this. It was easy and fast. I think I'll add a little kick to itnext time but will make again!! Thanks for sharing"