Classic Pork Loin Stir Fry

Pork
Classic Pork Loin Stir Fry
28
24
360
50

Ingredients

  • 1 1/2 pounds boneless pork loin roast (sliced then cut into thin strips)
  • 5 tablespoons brown sugar
  • 5 tablespoons soy sauce
  • 2 tablespoons rice vinegar (or regular vinegar)
  • 1 tablespoon sesame oil
  • 2 teaspoons ginger (freshly grated, or ½ tsp ground ginger)
  • 1 bunch green onions (chopped, white parts only, reserve green ends for garnish)
  • 1 pinch red pepper flakes
  • 1 1/2 tablespoons corn starch
  • 1 1/2 tablespoons water
  • 1 tablespoon vegetable oil
  • 2 large carrots (peeled, cut into large coins)
  • 3 stalks celery (chopped into 1” pieces)
  • 1/2 cup water (or chicken stock)
  • 2 bell pepper (assorted colors, cut into ½ inch strips)
  • 2 cups broccoli florets
  • 8 ounces white button mushrooms (container fresh, sliced to ½ inch thickness)
  • 8 ounces water chestnuts (drained well and sliced)
  • 8 ounces bamboo shoots (drained well)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • onion tops (reserved chopped green)
  • sesame seeds
  • cooked rice (jasmine rice is our favorite)

Directions

  1. 1 1. Place strips of pork loin into a zip top bag.
  2. 2 2. To make marinade, in a small bowl combine brown sugar, soy sauce, rice wine vinegar, sesame oil, ginger, chopped onion and red pepper flakes. Whisk well to combine. In a separate small bowl or cup, combine water and cornstarch and stir until dissolved.
  3. 3 3. Add all marinade ingredients and whisk until combined. Pour 1/4 cup of marinade mixture in zip top bag with sliced pork. Refrigerate for 20 minutes. Set aside remaining marinade.
  4. 4 4. In an extra large skillet over medium high to high heat, add carrots, celery and water. Cook, stirring occasionally, for 2 minutes. Add bell pepper, broccoli, mushrooms, water chestnuts and bamboo shoots along with salt and pepper. Cook an additional 2 minutes, stirring occasionally. (Sometimes I cover the vegetables briefly with a pot lid so the broccoli steams a bit.) Remove vegetables and place them into a mixing bowl, set aside.
  5. 5 5. Remove meat from marinade, place into skillet over medium high heat. Discard used marinade. Cook for 2 minutes, stirring occasionally. Add reserved marinade. Cook for 1 minute until sauce simmers and thickens a bit. Cook loin roast until pork is cooked through or lightly browned. (Find more information about pork cooking here.)
  6. 6 6. Add vegetables back to large skillet. Stir well.
  7. 7 7. Add reserved green onion tops, and sprinkle with sesame seeds for garnish.
  8. 8 8. Serve over white rice. Makes 6-8 servings.
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NutritionView more

360Calories
Sodium37%DV890mg
Fat20%DV13g
Protein51%DV26g
Carbs11%DV34g
Fiber16%DV4g

PER SERVING *

Calories360Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat2.5g13%
Trans Fat0g
Cholesterol60mg20%
Sodium890mg37%
Potassium1070mg31%
Protein26g51%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate34g11%
Dietary Fiber4g16%
Sugars11g22%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.