Pork And Vegetable Stir-Fry over Brown Rice



  • 2 tablespoons vegetable oil (divide)
  • 4 boneless pork loin chops (cut into 1/4-inch thick slices)
  • 16 ounces frozen stir fry vegetables
  • 1 can water chestnuts (La Choy, drained)
  • 1/2 cup stir fry sauce (La Choy Garlic Ginger)
  • 4 cups cooked brown rice
  • cilantro leaves
  • La Choy Chow Mein Noodles (optional)


  1. Heat one tablespoon oil in large skillet or wok over high heat. Sauté pork about 3 minutes, stirring occasionally until lightly browned. Remove from skillet; set aside and keep warm.
  2. Pour remaining 1 tablespoon oil into skillet. Cook and stir vegetable mixture and water chestnuts 3 to 5 minutes or until crisp tender. Return pork to skillet. Stir in sauce until pork and vegetables are well coated and heated through.
  3. Divide rice between four plates and top with equal amounts of pork and vegetable stir-fry. Garnish with fresh cilantro leaves. Serve with chow mein noodles, if desired.
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