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.
Yes, especially when made with lean pork loin and lots of vegetables. This recipe delivers 36g protein, 4g fibre, and only 345 calories per serving — much healthier than most takeaway versions.
Pork loin or pork tenderloin are the best choices — both are lean and cook quickly. Thinly slice them against the grain and they'll stay tender.
