RCI-ND.005.0175.001
Vegetable Pork Stir-fry
Makes 6 servings.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- pork tenderloin¾ poundcut into strips
- 1 tablespoon
- (about 6 ounces) sliced fresh mushrooms1½ cups
- green pepper1 largecut into strips
- zucchini1 unitthinly sliced
- ribs celery2 unitdiagonally sliced
- 1 cup
- garlic1 cloveminced
- 1 cup
- 2 tablespoons
- 1½ tablespoons
- 3 cups
Method
1
Slice the pork tenderloin into thin strips and set aside. Prepare the vegetables by cutting the carrots, green pepper, zucchini, and celery into uniform bite-sized pieces, and mince the garlic.
10 minutes
2
In a small bowl, whisk together the reduced-sodium soy sauce, chicken broth, and cornstarch until the cornstarch is fully dissolved to create the sauce. Set aside.
2 minutes
3
Cook the rice according to package instructions so it is ready to serve alongside the stir-fry.
18 minutes
4
Heat the vegetable oil in a large wok or skillet over high heat until shimmering. Add the pork strips and stir-fry until lightly browned and just cooked through, about 3-4 minutes, then remove and set aside.
4 minutes
5
Add a little more oil to the wok if needed, then stir-fry the minced garlic for 30 seconds until fragrant. Add the carrots and celery and cook for 2 minutes, as they take longer to soften.
3 minutes
6
Add the green pepper and zucchini to the wok and continue stir-frying all the vegetables together over high heat until crisp-tender.
3 minutes
7
Return the cooked pork to the wok, pour the sauce mixture over everything, and toss to coat. Stir-fry for 1-2 minutes until the sauce thickens and evenly coats the pork and vegetables.
2 minutes
8
Remove from heat and serve the vegetable pork stir-fry immediately over the cooked rice.