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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 349.3
  • Total Fat: 17.2 g
  • Cholesterol: 89.6 mg
  • Sodium: 451.0 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 5.6 g
  • Protein: 38.2 g

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MAKEOVER: Chef Meg's Super Fast Pork and Veggie Stir Fry (by FMNEWTON_COX)

Submitted by: FMNEWTON_COX

View the original recipe for Super Fast Pork and Veggie Stir Fry


Need to get dinner on the table in under 30 minutes? This recipe makes that happen.

Need to get dinner on the table in under 30 minutes? This recipe makes that happen.

Number of Servings: 4


    1 pound (16 ounces) pork roast or pork tenderloin, fat trimmed and cut into 1/2-inch cubes
    1 tablespoon canola oil
    2 cloves garlic, smashed and chopped
    1 cup shredded carrots (about 2 large carrots)
    1 cup cremini mushrooms, sliced
    1/4 Napa (Chinese) cabbage, shredded (about 2 cups)
    2 tablespoons low-sodium soy sauce
    1 teaspoon whole-grain mustard
    2 tablespoons natural peanut butter
    1/2 cup hot water


You can use any variety of cabbage--red or green.
Never use hot water from the tap to cook; it can contain sediment and mineral deposits.


Place a large skillet over medium-high heat, then add the canola oil. When the oil is hot, add the pork. Cook, stirring often, until the pork is no longer pink.

Remove the pork from the skillet and set aside.

Lower heat to medium and add the carrots, garlic, cabbage, and mushrooms. Cook for 3-4 minutes, stirring often. Meanwhile, combine the soy sauce, mustard, sesame oil, and peanut butter in a small bowl. Pour in the hot water and whisk with a fork until smooth. Pour the sauce over the vegetables and add the cooked pork back to the pan. Cook for two minutes, until sauce starts to bubble. Serve over whole-grain noodles or brown rice (calories not included.)
Serving size is 1 heaping cup.

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