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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 342.3
  • Total Fat: 18.2 g
  • Cholesterol: 89.6 mg
  • Sodium: 449.6 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 37.2 g

View full nutritional breakdown of Super Fast Pork and Veggie Stir Fry calories by ingredient
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Super Fast Pork and Veggie Stir Fry

Submitted by: CHEF_MEG
Super Fast Pork and Veggie Stir Fry

Introduction

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

Ingredients

    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
    1 teaspoon sesame oil
    2 tablespoons natural peanut butter
    1/2 cup hot water

Tips

You can cut your prep time in half by chopping all of your vegetables--and even the meat--ahead of time.

If you have a food processor, use the slicing attachment to make slicing the vegetables a breeze.

This recipe costs $7.30--that's less than the cost of one Chinese takeout entree, and you get two servings of vegetables per person.

NOTE:
When a recipe calls for hot water, heat it on the stove or in the microwave. Never use hot water from your tap to cook. It can contain sediment and minerals.


Directions

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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Member Ratings For This Recipe



  • 27 of 28 people found this review helpful
    regarding not using hot water from the tap, it also could cause your heater to kick on even if you are drawing only 2 or 3 cups. Then the heater brings the whole tank back up to temp. so it's chaeper to use the gas on the stove to heat the water - 2/3/10

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  • 15 of 15 people found this review helpful
    I love asian style cuisine so I'm excited to try this. After reading some comments, add a few tablespoons of cornstartch to the half cup of water while it's cold and add it cold to the pan and let it heat up and it will thicken the sauce. If you like spicy, add some siracha-a thai hot sauce. - 11/18/10

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  • 13 of 17 people found this review helpful
    Chinese Cabbage is also call Napa Cabbage, Wal Mart sells it - 2/22/10

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  • 9 of 9 people found this review helpful
    This sounds like it would be really good with chicken, too. We eat mostly chicken so that is probably what I will use. - 2/3/10

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  • Incredible!
    7 of 7 people found this review helpful
    I loved this recipe! I made a few adjustments: used 4 thin boneless loin chops instead of a roast, added 2 green peppers. Third I added at least an additional tablespoon of stone ground mustard (5 calories per tsp, it does not hurt nutrition value) Delicious! - 9/24/12

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  • 7 of 7 people found this review helpful
    It was all great until I added the 1/2 cup of hot water to the sauce - watered it down and made everything soupy. Will make again but add small amounts of water to get a good consistency but not lose the flavor. Served over ramen noodles (w/out using the soup base) which i loved! - 4/17/10

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  • Incredible!
    6 of 6 people found this review helpful
    Really delicious I never have had success with home made Chinese foods but this was easy and so tasty. Very fast and simple to make Was a little more expensive than meg's quote ($21.00 to be exact.) but well worth it . - 2/27/10

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  • Incredible!
    5 of 6 people found this review helpful
    Made recipe as written with the exception of using chicken instead of pork. Will definitely make again. - 2/5/12

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  • Very Good
    5 of 5 people found this review helpful
    I added scallions and hot pepper flakes to spice it up a bit. I really enjoyed the flavors, but was concerned about the mustard. It wasn't as strong a flavor as I thought, but I will leave it out next time. Also, I don't think you need quite so much water. Mine was a little loose. - 2/8/10

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  • 4 of 5 people found this review helpful
    Hey! There are peppers in the picture, but not the recipe! I nearly didn't look at the recipe because peppers make me bleed. - 5/5/12

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  • O.K.
    4 of 4 people found this review helpful
    Sauce was pretty bland. Might try tweaking it some, but probably won't make this again...
    *******************
    Tried it again, adding ginger & lime. Tastes better!! - 9/19/10

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  • Very Good
    2 of 2 people found this review helpful
    May I suggest that you add about a 1/4 cup of hot pickled peppers and a tablespoon of the juice. This will take all those wonderful flavours and kick it up a notch! Also not bad on calorie count.
    - 6/17/12

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  • Very Good
    2 of 2 people found this review helpful
    I made this tonight. I didn't have smooth peanut butter but I had crunchy peanut butter. It was delicious! - 2/1/11

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  • Incredible!
    2 of 2 people found this review helpful
    It tasted great and my fiance loved it too! - 2/9/10

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  • 2 of 2 people found this review helpful
    sounds very good & filling, you can now find frozen organic brown rice at the grocery store, just heat in microwave - 2/3/10

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  • Incredible!
    1 of 1 people found this review helpful
    Just 2 of us. I used the full amount of veggies plus a red bell pepper. Half the amount of pork. Full amount of sauce - which I know changed our calories. But it was delicious. - 9/2/10

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  • 1 of 2 people found this review helpful
    This sounds great! I'm making it tonight. - 2/13/10

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  • Very Good
    1 of 2 people found this review helpful
    I would like to make this. What is Chinese cabbage though? Is there another name for it? Thanks... - 2/12/10

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  • 1 of 1 people found this review helpful
    Good, but needs a little more spice. - 2/4/10

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  • 1 of 1 people found this review helpful
    Very good recipe although I like to add a dash of cayenne pepper or hot sauce to this recipe. - 2/4/10

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  • 1 of 1 people found this review helpful
    Sounds great! And I love having other people's comments to go by also! - 2/4/10

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  • Very Good
    1 of 1 people found this review helpful
    Good with minced turkey too. - 2/4/10

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  • Incredible!
    1 of 1 people found this review helpful
    Fast, easy and delicious! I'll be making this again. This recipe provides a wonderful base for countless delicious variations. I added spinach to mine! - 2/4/10

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  • 1 of 1 people found this review helpful
    Chicken substitute sounds great! Will definately try this! - 2/4/10

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  • 1 of 1 people found this review helpful
    Sounds like a great recipe, plan to make tonight. - 2/3/10

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