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Pork and Vegetable Stir- Fry

This stir-fry is chockful of good-for-you veggies and pork.—Jamilla Ivits, Cambridge, Ontario
  • 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


  • 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.
  • 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.

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