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.
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
- 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.
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)
- red bell pepper
- sugar snap peas
- green onions
How to Make Easy Stir Fry with Pork and Veggies:
(This is just a summary of the steps; scroll down for complete recipe.)
- Whisk together the Sugar-Free Apricot Preserves (affiliate link), soy sauce, and cornstarch (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 (or chicken or tofu) and stir-fry about 3 minutes.
- Remove pork, add a little more oil, and cook the Minced Garlic (affiliate link) 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!
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
- 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)
- Whisk together Sugar-Free Apricot Preserves (affiliate link) or any preserves of your choice, soy sauce, and cornstarch if using and set aside.
- Cut up the pork (or 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 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 Uncle Ben's Converted Rice (affiliate link) or Cauliflower Rice if desired.
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.
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.