Garden Pork Stir-Fry Recipe

4.5 2 3
Garden Pork Stir-Fry Recipe
Garden Pork Stir-Fry Recipe photo by Taste of Home
Publisher Photo

Garden Pork Stir-Fry Recipe

Read Reviews
4.5 2 3
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

In a skillet or wok coated with cooking spray, stir-fry the pork until no longer pink, about 4 minutes. Add zucchini, mushrooms, onion and green pepper; stir-fry for 3 minutes or until crisp-tender. In a small bowl, combine 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 and bubbly. Serve over rice. Yield: 6 servings.
Originally published as Garden Pork Stir-Fry in Quick Cooking September/October 1999, p16

Nutritional Facts

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

  • 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
  1. In a skillet or wok coated with cooking spray, stir-fry the pork until no longer pink, about 4 minutes. Add zucchini, mushrooms, onion and green pepper; stir-fry for 3 minutes or until crisp-tender. In a small bowl, combine 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 and bubbly. Serve over rice. Yield: 6 servings.
Originally published as Garden Pork Stir-Fry in Quick Cooking September/October 1999, p16

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGarden Pork Stir-Fry

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
katecrid47 User ID: 7098019 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"

MY REVIEW
Kris Countryman User ID: 1858674 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."

Loading Image