Super Fast Pork and Veggie Stir Fry

Super Fast Pork and Veggie Stir Fry

4.1 of 5 (152)
member ratings
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


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


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.

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.


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.

Member Ratings For This Recipe

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    30 of 34 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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    21 of 21 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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    15 of 19 people found this review helpful
    Chinese Cabbage is also call Napa Cabbage, Wal Mart sells it - 2/22/10

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    12 of 12 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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    11 of 12 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