Easy Stir Fry with Pork and Veggies
This Stir Fry with Pork and Veggies is ultra easy and this tasty stir-fry is dairy-free, gluten-free, low-glycemic, and South Beach Diet Phase Two. If you don’t do pork, substitute chicken or tofu. Use the Recipes-by-Diet-Type Index to find more recipes like this one.
For me this was one of those weeks where I was glad when it ended! First of all I woke up sick on Monday and all week I’ve been coughing, congested, and feeling low energy. Maybe that’s the reason every new recipe idea I’ve tried has either been a complete flop or something that I know can be good but needs more work.
I’d say the cooking highlight of the week was re-doing the photos for this Stir Fry with Pork and Veggies that I first made back in 2007, and even though I was sick it tasted good too. I used pork, but you could also make it with chicken, tofu, or just stir-fry the veggies.
This isn’t an authentic Chinese recipe, but you’ll still get better results if you use the right techniques. Many years ago I took a class in Chinese cooking, and learned the following principles about how to stir-fry, which have really helped me make great Chinese dishes:
Principles of Chinese Cooking
- Preheat the wok (before you put the oil in).
- Season the oil (with whole pieces of garlic and ginger root, which you remove when you add the food to be cooked, or tiny minced pieces which only get cooked for a few minutes before the other food is added).
- Symmetry of cut (all pieces must be cut the same size and shape).
- Have all ingredients cut and sauces mixed before you cook.
- Use very high heat and cook fast.
Whisk together the sugar-free apricot preserves, soy sauce, and cornstarch or arrowroot powder (if using) to make the sauce.
Cut the broccoli into small bite-sized pieces and cut the sugar snap peas and red pepper strips into same-size strips.
Cut up the pork chops into thin strips. (Next time I might make them even thinner!)
Preheat the wok or frying pan before you add the oil.
Add the oil and heat for about 30 seconds, then add the pork (chicken or tofu) and stir-fry about 3 minutes.
Remove pork, add a little more oil, and cook the minced garlic for just a few seconds.
Then add the broccoli, sugar snap peas, red pepper strips, and green onion (if using.) Stir fry about 3 minutes.
Add the pork back to the wok and cook about a minute.
Then add the sauce and cook 1-2 minutes until it thickens and coats the food.
Serve hot. And no need to leave a tip!
And just for fun, here’s the original photo for this recipe from back in 2007. I guess I was into close-ups in those days!
Easy Stir Fry with Pork and Veggies
(Makes 2-3 servings, recipe adapted from The South Beach Diet Quick and Easy Cookbook
1/2 cup sugar free apricot preserves (I used Smucker’s Sugar Free Apricot Preserves)
3 T soy sauce
1 tsp. cornstarch or arrowroot starch (optional, but it will make a slightly thicker sauce)
2 T peanut oil, (could use canola oil or grapeseed oil but I prefer peanut oil for stir frying)
2 pork chops, cut into small very thin strips
(You could also use strips of chicken or small cubes of extra-firm tofu)
1 tsp. minced garlic
2-3 cups broccoli flowerets, cut in small bite size pieces
1 red bell pepper, cut into short thin strips
1 cup sugar snap peas, trimmed and cut in half lengthwise
4 green onions, cut into 1 inch diagonal pieces (optional)
Whisk together apricot preserves, soy sauce, and cornstarch or arrowroot starch (if using) and set aside. Cut up the pork (chicken or tofu), broccoli, red pepper, sugar snap peas, and green onions (if using.)
Heat wok or frying pan over high heat about 1 minute. Add 1 T oil and heat about 30 seconds, then add pork (chicken or tofu) and stir fry, stirring frequently, until lightly browned and no longer pink. If your heat is high enough this will only take about 3 minutes. Remove to a plate.
Add second T of oil, heat a few seconds, then add garlic and cook 20-30 seconds. (Don’t let it get brown.) Add broccoli, peppers, sugar snap peas, and green onions (if using) and stir fry for about 3 minutes. Then add meat and cook 1 minute more
Add soy sauce mixture and cook 1-2 minutes more, until sauce thickens slightly. Serve hot, over brown rice or Uncle Ben’s Converted Rice if desired.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe isn’t suitable for strict low-carb eating plans, but it’s low-glycemic and South Beach Diet friendly. In the cookbook where I found it, this is considered a phase two recipe even when it’s served without rice, since even the sugar-free apricot preserves have quite a bit of natural sugar. I wouldn’t worry about using such a small amount of cornstarch or arrowroot starch, especially for a recipe that’s phase two, but don’t overdo it on the serving size. You could serve this with Cauliflower Rice
if you want less carbs.
Find More Recipes Like This One:
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count
, which will calculate it for you. Or if you’re a member of Yummly
, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Stir-Fries You Might Like:
Spicy Vegan Peanut Butter Tofu with Sriracha ~ Kalyn’s Kitchen
Stir-Fried Pork with Black Beans and Green Beans ~ View World Kitchen
Stir-Fried Turkey (or chicken) with Snow Peas and Peppers ~ Kalyn’s Kitchen
Chinese Stir-Fried Tofu with Pork and Vegetables ~ Use Real Butter
Garlic Lover’s Vegetable Stir Fry with Eggplant, Zucchini, and Yellow Squash ~ Kalyn’s Kitchen
Easy Stir-Fry with Pork and Veggies was first posted for Sweetnicks
ARF/5-A-Day event in February 2007; updated with better photos and step-by-step instructions February 2014.