George's Ginger Pork Vegetable Stir Fry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 346.5
  • Total Fat: 19.4 g
  • Cholesterol: 65.8 mg
  • Sodium: 712.7 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 4.2 g
  • Protein: 26.0 g

View full nutritional breakdown of George's Ginger Pork Vegetable Stir Fry calories by ingredient
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Quick and easy stir fry using lean pork and lots of brightly colored vegetables! Quick and easy stir fry using lean pork and lots of brightly colored vegetables!
Number of Servings: 6


    - 1.5 lbs boneless pork top loin chops, fat trimmed and removed, sliced into 1/4" thick slices
    - 1/2 medium-large green bell pepper, seeded and chopped
    - 1/2 medium-large red bell pepper, seeded and chopped
    - 12 medium baby carrots, sliced
    - 4 medium stalks celery, chopped
    - 1.5 medium-large sweet yellow onions, chopped
    - 4 cloves garlic, minced
    - 4 T minced fresh ginger root
    - 20 small spears asparagus, cut into 2-inch pieces
    - 1.5 small-medium zucchini, chopped
    - 8 ounce can sliced water chestnuts
    - 3 T vegetable or soybean oil
    - 1 envelope Kroger stir fry seasoning mix
    - 2 t granulated sugar
    - 2 T LaChoy soy sauce
    - Sriracha hot sauce, to taste (optional)


- Heat wok or large fry pan over high heat
- Add two tablespoons oil
- Add pork and stir fry until all pink is gone (2-4 minutes), remove pork and set aside
- Return wok to heat and add one tablespoon oil
- Add peppers and carrots, stir fry 2-3 minutes
- Add onion, garlic, ginger, zucchini, asparagus, and celery, stir fry an additional 4-5 minutes
- While vegetables cook mix stir-fry seasoning with sugar and soy sauce, according to package directions
- Add water chestnuts and optional Sriracha to wok and return pork to wok, stir fry an additional minute
- Add seasoning mix, allow pork, vegetables, and sauce to cook together for two minutes, stir frying continuously
- Serve immediately, either plain or over brown rice

Serves 6 (1 cup servings)

Number of Servings: 6

Recipe submitted by SparkPeople user GBERGHORN.

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