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Pork and Veggie Stir Fry

Pork and Veggie Stir Fry

45 minutes

Pork and Veggie Stir Fry

Pork and Veggie Stir Fry


1 cup reduced sodium chicken broth

1/4 cup reduced-sodium soy sauce

3 garlic cloves, minced

1/2 teaspoon ground allspice

1 teaspoon grated fresh ginger root

1/2 pound pork tenderloin, cut into 1/4-inch-thick slices

2 bay leaves

2 teaspoons canola oil

1/2 cup sliced fresh mushrooms

1/2 cup julienned sweet red pepper

1/3 cup thinly sliced celery

2 teaspoons cornstarch

2 teaspoons honey

Hot cooked rice


In a bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add pork and one bay leaf. Seal bag and turn to coat; refrigerate for at least 4 hours. Add remaining bay leaf to the remaining marinade; cover and refrigerate.

Drain and discard marinade from pork; discard bay leaf. In a nonstick skillet, saute pork in oil for 4-5 minutes or until no longer pink. Remove and keep warm.

In the same skillet, saute the mushrooms, red pepper and celery until crisp-tender. Discard bay leaf from reserved marinade. Combine cornstarch, honey and marinade until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through. Serve over rice if desired.

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