Kalyn's Kitchen

Stir Fry with Pork and Veggies

This Stir Fry with Pork and Veggies is ultra tasty and this recipe uses sugar-free apricot preserves to add sweetness. And if you don’t want pork this same recipe could be used with chicken or tofu.

PIN Easy Stir-Fry with Pork and Veggies to try it later!

Stir Fry with Pork and Veggies finished dish on platter with serving plates

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 Easy 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-inspired dishes:

Principles of Chinese Cooking

  1. Preheat the wok (before you put the oil in).
  2. 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).
  3. Symmetry of cut (all pieces must be cut the same size and shape).
  4. Have all ingredients cut and sauces mixed before you cook.
  5. Use very high heat and cook fast.

What ingredients do you need for this recipe?

  • Sugar-Free Apricot Preserves (affiliate link)
  • soy sauce (see notes)
  • cornstarch (optional, but it will make a slightly thicker sauce)
  • Peanut Oil (affiliate link), (see notes)
  • thick boneless pork chops
  • Minced Garlic (affiliate link)
  • broccoli
  • red bell pepper
  • sugar snap peas
  • green onions

Easy Stir Fry with Pork and Veggies found on KalynsKitchen.com

How to Make Easy Stir Fry with Pork and Veggies:

(This is just a summary of the steps; scroll down for complete recipe.)

  1. Whisk together the Sugar-Free Apricot Preserves (affiliate link), soy sauce, and cornstarch (if using) to make the sauce.
  2. Cut the broccoli into small bite-sized pieces and cut the sugar snap peas and red pepper strips into same-size strips.
  3. Cut up the pork chops into thin strips. (Next time I might make them even thinner!)
  4. Preheat the wok or frying pan before you add the oil.
  5. Add the oil and heat for about 30 seconds, then add the pork (or chicken or tofu) and stir-fry about 3 minutes.
  6. Remove pork, add a little more oil, and cook the Minced Garlic (affiliate link) for just a few seconds.
  7. Then add the broccoli, sugar snap peas, red pepper strips, and green onion (if using.)
  8. Stir fry about 3 minutes.
  9. Add the pork back to the wok and cook about a minute.
  10. Then add the sauce and cook 1-2 minutes until it thickens and coats the food.
  11. Serve hot. And no need to leave a tip!

Stir Fry with Pork and Veggies square image of finished dish on platter

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
Ginger Chicken Stir Fry ~ 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

Stir Fry with Pork and Veggies finished dish on platter with serving plates

Stir Fry with Pork and Veggies

Yield 4 servings
Prep Time 35 minutes
Total Time 35 minutes

This Stir Fry with Pork and Veggies is ultra tasty, and the recipe will also work with chicken or even tofu if you don't want pork!


  • 1/2 cup sugar-free apricot preserves
  • 3 T soy sauce (see notes)
  • 1 tsp. cornstarch (optional, but it will make a slightly thicker sauce)
  • 2 T peanut oil, (see notes)
  • 2 thick boneless pork chops, cut into small very thin strips
  • 1 tsp. minced garlic
  • 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)


  1. Whisk together Sugar-Free Apricot Preserves (affiliate link) or any preserves of your choice, soy sauce, and cornstarch if using and set aside.
  2. Cut up the pork (or chicken or tofu), broccoli, red pepper, sugar snap peas, and green onions (if using.)
  3. Heat wok or frying pan over high heat about 1 minute.
  4. Add 1 T oil and heat about 30 seconds, then add pork and stir fry, stirring frequently, until lightly browned and no longer pink.
  5. If your heat is high enough this will only take about 3 minutes. Remove to a plate.
  6. Add second T of oil, heat a few seconds, then add garlic and cook 20-30 seconds. (Don’t let it get brown.)
  7. Add broccoli, peppers, sugar snap peas, and green onions (if using) and stir fry for about 3 minutes.
  8. Then add meat and cook 1 minute more
  9. Add soy sauce mixture and cook 1-2 minutes more, until sauce thickens slightly.
  10. Serve hot, over Uncle Ben's Converted Rice (affiliate link) or Cauliflower Rice if desired.


I prefer Peanut Oil (affiliate link) for stir-frying, but use any neutral-flavored oil with a high smoke-point factor. Use Gluten-Free Soy Sauce (affiliate link) is needed. Recipe adapted from The South Beach Diet Quick and Easy Cookbook. (affiliate link)

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 297Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 51mgSodium: 771mgCarbohydrates: 26gFiber: 6gSugar: 4.9gProtein: 24g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Stir Fry with Pork and Veggies isn’t suitable for extra strict low-carb eating plans, but it’s pretty low in carbs if you use the sugar-free preserves that I did, and also 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 natural sugar. You could serve this with Cauliflower Rice if you don’t want rice.

Find More Recipes Like This One:
Use Stir-Fry Recipes to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Stir Fry with Pork and Veggies

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    19 Comments on “Stir Fry with Pork and Veggies”

  1. Made this dish during my Coronatastic quarantine day. Mixed it up a bit though. For the sauce…I did soy sauce, agave nectar, sriracha, Worcestershire sauce, garlic powder and black pepper. For veggies…tomato, garlic, shallots, celery, onions, green beans and potatoes. Added a bit of beef stock as well. Turned out amazing. Thanks for the help!

  2. Keira, thanks for taking time to leave that nice feedback; I am so glad the recipes are working well for you!

  3. Kalyn, my friend and I made this on the weekend and we both LOVED it. So tasty and easy (my favourite combination!). We've made quite a few of your recipes over the years for our healthy cooking get-togethers, and my friend commented that you're "batting 400" and we've never been disappointed once. I've been very remiss in commenting and letting you how much I love your blog. So thank you for all your hard work and awesome recipes! 🙂

  4. Jeanne, I think those close-up macro shots were all the rage for a while, but I agree sometimes they can be a bit much!

  5. Re your 2007 close-up photo: I've quit following quite a few food bloggers because their photos were way too close on EVERY dish, and I couldn't take it any more. 🙂 This stir-fry sounds (and now looks) delicious, I look forward to trying it.

  6. Awesome!

  7. Mom on the Run, I am totally in favor of a better week this week, and I'm finally starting to feel better.

  8. This looks great! I have been sick too all week and my meals have been less than great because I can't taste a thing! Here's to a better healthy week!

  9. Amber so glad you liked it, and good to hear that it works well with a veggie meat option too!

  10. I just made this and it was the best stir fry I ever had. I made thid with bok choy and quorn (vegetarian chicken) – the results were fabulous – the sauce is incredible!

  11. Ashley, glad you liked it.

  12. This was great. I didn't have apricot preserves so I used orange marmalade. Turned out delicious!

  13. Yum! That looks so good! I never got the stir-frying down, always overcook or don’t let the pan get hot enough. Thanks for the tips. I’ll have to check out the cookbook too.

  14. Lisa, when you and Rorie come to Utah and stay at my house I will give you stir fry lessons. Veggie even. Sound good?

  15. You have a real wok?! Wow! I’m intimidated by stir-frying…I know it’s silly of me!


  16. Jill and Karina, the simple combination of the apricot preserves and soy sauce was really amazingly good. I’m going to use it on lots of other things for stir frying, I can tell.

  17. Looks beautiful. I don’t do pork, but I like the addition of apricot preserves in the stir-fry sauce. My mouth is watering – !

  18. This sounds great. I’m going to try this one! I’m also glad to hear you like the Quick & Easy Cookbook. I’ve been considering getting that one.