Pork Stir Fry with Vegetables
Tender strips of pork loin stir-fried with colourful vegetables in a savoury ginger-garlic sauce. A better-than-takeaway high-protein dinner in 20 minutes.
Tender strips of pork loin stir-fried with colourful vegetables in a savoury ginger-garlic sauce. A better-than-takeaway high-protein dinner in 20 minutes.
Per serving · Adjust servings below to scale ingredients
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Toss sliced pork with cornstarch, soy sauce, and sesame oil. Marinate for 5 minutes while you prep the vegetables.
Mix all stir fry sauce ingredients in a bowl and set aside.
Heat a wok or large skillet over very high heat until smoking. Add 1 tbsp oil and stir-fry the pork in a single layer for 2–3 minutes until cooked through. Remove and set aside.
Add another tbsp of oil to the wok. Stir-fry broccoli and carrots for 3 minutes. Add bell peppers and spring onions, cook 2 more minutes.
Return pork to the wok. Pour over the sauce and toss everything together for 1–2 minutes until the sauce thickens and coats everything.
Serve over rice, noodles, or cauliflower rice.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Pork loin provides a lean protein base with 36g protein per serving. Paired with a range of vegetables, this dish is high in protein, moderate in carbs, and rich in vitamins C and A from the peppers.
This stir fry keeps well in the fridge for up to 4 days. Store with rice in separate containers. Reheat in a hot pan for 2–3 minutes or microwave with a splash of water to revive the sauce.
Store in an airtight container for up to 3 days. Reheat in a hot pan (not microwave) to maintain texture. Keep sauce separate if possible.
Steamed rice, naan bread, or cauliflower rice for low-carb. A cucumber raita or quick pickled vegetables add freshness.
Minimum 30 minutes for noticeable flavor, 2-4 hours is ideal. Overnight works for most proteins but don't exceed 24 hours — the acid can break down the meat too much and make it mushy.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
