Stir-Fried Pork And Vegetables Recipe

Name: Stir-Fried Pork And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. soy sauce; 1 Tbsp. dry sherry; 2 1/2 tsp. cornstarch; 1 1/4 tsp. sugar; 1/2 tsp. minced fresh ginger; 2 pork tenderloins, thinly sliced (each about 3/4 lb.); salad oil; 1/2 bunch broccoli, cut into bite-size pieces; 1/2 lb. mushrooms, sliced; 1/4 tsp. salt; 2 Tbsp. water

Servings: persons

1/4 c. soy sauce
1 Tbsp. dry sherry
2 1/2 tsp. cornstarch
1 1/4 tsp. sugar
1/2 tsp. minced fresh ginger
2 pork tenderloins, thinly sliced (each about 3/4 lb.)
salad oil
1/2 bunch broccoli, cut into bite-size pieces
1/2 lb. mushrooms, sliced
1/4 tsp. salt
2 Tbsp. water

1
In medium bowl, mix well first 5 ingredients; add pork and toss lightly to coat.
2
In 5-quart Dutch oven or 12-inch skillet over high heat in 1/4 cup hot oil, cook broccoli, mushrooms and salt, stirring quickly (like stir-fry) until broccoli is tender-crisp.
3
Place vegetables and liquid on heated platter; keep warm.
4
In same Dutch oven over high heat, heat 6 more tablespoons oil until very hot.
5
Add meat mixture and stir-fry until meat loses pink color, about 2 minutes.
6
Return vegetables to Dutch oven; stir-fry until heated through.
7
Serve immediately.

164

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 c. soy sauce, 1 Tbsp. dry sherry, 2 1/2 tsp. cornstarch, 1 1/4 tsp. sugar, and more.

Yes, Stir-Fried Pork And Vegetables falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Stir-Fried Pork And Vegetables

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