Vegetable Pork Stir-Fry
Submitted by gbpdude
Lean pork tenderloin stir-fried with mushrooms, zucchini, bell pepper, and carrots in a glossy soy-chicken broth sauce. A low-fat weeknight dinner ready in 30 minutes flat.
YIELD
6 servingsPREP
15 minCOOK
10 minREADY
30 minThis is the weeknight stir-fry that proves you don’t need a wok full of oil to get big flavor on the table fast.
Lean pork tenderloin strips get seared over high heat until browned, then mushrooms, green pepper, zucchini, carrots, celery, and garlic hit the same hot skillet for a quick three-minute toss.
The sauce comes together right in the pan: chicken broth, light soy sauce, and cornstarch that bubbles into a glossy, clingy glaze coating every strip of pork and every slice of vegetable.
Spoon it over steamed rice and dinner is done in 30 minutes.
Kitchen Tips
- Cut the pork into thin, even strips so it browns quickly without overcooking and drying out
- Push the browned pork to the side of the skillet rather than removing it; it stays warm while the vegetables cook
- Slice the vegetables thin and uniform so they cook evenly in just 3 minutes of high heat
- Mix the cornstarch slurry right before adding it to the pan; it settles if it sits too long
Ingredients
Directions
Brown pork in oil in large skillet over high heat.
Push meat to side of skillet; add vegetables.
Stir-fry vegetables approximately 3 minutes.
Combine broth, soy sauce, and cornstarch; add to skillet and cook until clear and thickened.
Serve over rice.
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