Healthy Pork Stir Fry With Veggies (Quick Weeknight Dinner) – Fast, Flavorful, and Balanced
This pork stir fry is the kind of weeknight dinner you can count on when time is tight and you want something wholesome. Thin slices of tender pork, crisp-tender vegetables, and a light, savory sauce all come together in one pan. The best part is you can use what you already have in the fridge.
It’s easy to make, easy to customize, and still tastes like a takeout favorite—just lighter and fresher. If you’re craving a satisfying meal without the fuss, this is it.
Healthy Pork Stir Fry With Veggies (Quick Weeknight Dinner) - Fast, Flavorful, and Balanced
Ingredients
- 1 pound pork (pork loin, tenderloin, or lean pork shoulder), thinly sliced against the grain
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional but adds depth)
- 1 tablespoon rice vinegar
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch (divided)
- 3 tablespoons neutral oil (avocado, canola, or peanut), divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 1 red bell pepper, sliced into strips
- 2 cups broccoli florets
- 1 cup sugar snap peas or snow peas
- 1 medium carrot, thinly sliced on a diagonal
- 4 ounces mushrooms, sliced (shiitake or cremini work well)
- 2 scallions, sliced (white and green parts separated)
- 1/4 cup water or low-sodium chicken broth
- Cooked brown rice or cauliflower rice, for serving
- Sesame seeds and lime wedges, for garnish (optional)
Instructions
- Prep the pork: Slice the pork thinly against the grain. Pat dry with paper towels so it sears instead of steams.
- Make a quick marinade: In a bowl, mix 1 teaspoon cornstarch with 1 tablespoon soy sauce.Toss the pork to coat. Let it sit for 10 minutes while you prep the veggies.
- Stir fry sauce: In a small bowl, whisk together the remaining soy sauce, oyster sauce, rice vinegar, honey, sesame oil, 1 teaspoon cornstarch, and 1/4 cup water or broth. Set aside.
- Heat the pan: Use a large skillet or wok over medium-high to high heat.Add 1 tablespoon oil and wait until it shimmers.
- Sear the pork in batches: Add half the pork in a single layer. Cook 1–2 minutes per side until browned and just cooked through. Remove to a plate.Repeat with another tablespoon oil and the remaining pork.
- Aromatics: Add the last tablespoon of oil if needed. Toss in garlic, ginger, and the white parts of the scallions. Stir for 30 seconds until fragrant.
- Cook the veggies: Add broccoli and carrots first.Stir fry 2 minutes. Then add bell pepper, mushrooms, and snap peas. Cook another 2–3 minutes until crisp-tender.Don’t overcook.
- Combine and sauce: Return pork and any juices to the pan. Give the sauce a quick stir, then pour it in. Toss for 1–2 minutes until it thickens slightly and coats everything.
- Finish: Taste and adjust with a splash more soy for salt, a squeeze of lime for brightness, or a drizzle of honey for sweetness.Turn off the heat and add the green parts of the scallions.
- Serve: Spoon over warm brown rice or cauliflower rice. Sprinkle with sesame seeds if you like.
Why This Recipe Works
- Quick cook time: Thinly sliced pork and bite-size veggies cook in minutes, so dinner is ready fast.
- Balanced flavors: A simple sauce with soy, ginger, garlic, and a splash of rice vinegar adds depth without feeling heavy.
- Better texture: High heat keeps veggies crisp and the pork juicy instead of stewing in liquid.
- Flexible ingredients: Swap in whatever vegetables you have—bell peppers, broccoli, snap peas, carrots, or mushrooms.
- Healthy by design: Lean protein, plenty of fiber-rich vegetables, and a light sauce make this a smart choice any night.
Ingredients
- 1 pound pork (pork loin, tenderloin, or lean pork shoulder), thinly sliced against the grain
- 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional but adds depth)
- 1 tablespoon rice vinegar
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon toasted sesame oil
- 2 teaspoons cornstarch (divided)
- 3 tablespoons neutral oil (avocado, canola, or peanut), divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 1 red bell pepper, sliced into strips
- 2 cups broccoli florets
- 1 cup sugar snap peas or snow peas
- 1 medium carrot, thinly sliced on a diagonal
- 4 ounces mushrooms, sliced (shiitake or cremini work well)
- 2 scallions, sliced (white and green parts separated)
- 1/4 cup water or low-sodium chicken broth
- Cooked brown rice or cauliflower rice, for serving
- Sesame seeds and lime wedges, for garnish (optional)
Step-by-Step Instructions
- Prep the pork: Slice the pork thinly against the grain. Pat dry with paper towels so it sears instead of steams.
- Make a quick marinade: In a bowl, mix 1 teaspoon cornstarch with 1 tablespoon soy sauce.
Toss the pork to coat. Let it sit for 10 minutes while you prep the veggies.
- Stir fry sauce: In a small bowl, whisk together the remaining soy sauce, oyster sauce, rice vinegar, honey, sesame oil, 1 teaspoon cornstarch, and 1/4 cup water or broth. Set aside.
- Heat the pan: Use a large skillet or wok over medium-high to high heat.
Add 1 tablespoon oil and wait until it shimmers.
- Sear the pork in batches: Add half the pork in a single layer. Cook 1–2 minutes per side until browned and just cooked through. Remove to a plate.
Repeat with another tablespoon oil and the remaining pork.
- Aromatics: Add the last tablespoon of oil if needed. Toss in garlic, ginger, and the white parts of the scallions. Stir for 30 seconds until fragrant.
- Cook the veggies: Add broccoli and carrots first.
Stir fry 2 minutes. Then add bell pepper, mushrooms, and snap peas. Cook another 2–3 minutes until crisp-tender.
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Don’t overcook.
- Combine and sauce: Return pork and any juices to the pan. Give the sauce a quick stir, then pour it in. Toss for 1–2 minutes until it thickens slightly and coats everything.
- Finish: Taste and adjust with a splash more soy for salt, a squeeze of lime for brightness, or a drizzle of honey for sweetness.
Turn off the heat and add the green parts of the scallions.
- Serve: Spoon over warm brown rice or cauliflower rice. Sprinkle with sesame seeds if you like.
Keeping It Fresh
- Storage: Cool completely, then store in an airtight container for up to 3 days in the fridge.
- Reheat gently: Use a skillet over medium heat with a splash of water to loosen the sauce. Avoid overcooking to keep veggies crisp.
- Meal prep tip: Keep the sauce in a separate small container.
Add it during reheating for the best texture.
- Freezing: Pork freezes well, but some veggies soften. If freezing, undercook the vegetables slightly and freeze up to 2 months.
Health Benefits
- Lean protein: Pork tenderloin or loin is naturally lean and provides high-quality protein for muscle repair and satiety.
- Fiber and micronutrients: Broccoli, peppers, snap peas, and carrots bring fiber, vitamin C, vitamin A, and antioxidants.
- Lower sodium option: Using low-sodium soy sauce and balancing flavors with vinegar and ginger helps keep salt in check.
- Healthy fats: Light use of avocado or peanut oil handles high heat without heavy greasiness.
- Balanced plate: Pairing with brown rice or cauliflower rice keeps carbs steady and adds extra fiber.
What Not to Do
- Don’t overcrowd the pan: Crowding drops the heat and steams the pork. Cook in batches for proper browning.
- Don’t skip drying the pork: Surface moisture fights searing.
A quick pat dry makes a big difference.
- Don’t overcook the vegetables: Crisp-tender is the goal. Mushy veggies lose flavor and nutrients.
- Don’t pour the sauce without stirring: Cornstarch settles. Give it a stir right before adding so it thickens evenly.
- Don’t use extra-virgin olive oil: It can burn at high heat.
Choose a neutral, high smoke point oil.
Variations You Can Try
- Spicy kick: Add chili garlic sauce, red pepper flakes, or sliced fresh chilies to the aromatics.
- Ginger-scallion style: Double the ginger and scallions; skip the honey for a cleaner, savory profile.
- Pineapple twist: Add pineapple chunks and a splash of pineapple juice; reduce honey to keep it balanced.
- Peanut version: Stir in 1–2 tablespoons natural peanut butter to the sauce and finish with chopped peanuts.
- Garlic black pepper: Add extra garlic and a generous grind of black pepper; finish with a squeeze of lime.
- Low-carb: Serve over cauliflower rice and use extra non-starchy veggies like mushrooms and zucchini.
- Gluten-free: Use tamari instead of soy sauce and check your oyster sauce for a gluten-free label.
FAQ
What’s the best cut of pork for stir fry?
Lean cuts like pork tenderloin or pork loin are ideal. They slice easily, stay tender, and cook quickly. If using pork shoulder, slice very thin and don’t overcook.
How do I slice the pork thin enough?
Partially freeze the pork for 20–30 minutes.
It firms up and makes thin, even slices much easier. Always cut against the grain for tenderness.
Can I make this without a wok?
Yes. A large, heavy skillet works great.
Just keep the heat high and avoid crowding so everything sears well.
How can I make the sauce thicker?
Use a bit more cornstarch. Mix an extra 1/2 teaspoon with a splash of water, then stir it into the pan and simmer 30–60 seconds until glossy.
Can I use frozen vegetables?
You can, but thaw and pat them dry first. Cook them quickly over high heat so they don’t release too much water and turn soggy.
What can I use instead of oyster sauce?
Use a little extra soy sauce with a touch of honey and a dash of fish sauce for umami.
Or use hoisin for a sweeter profile.
How do I keep the pork tender?
Slice thinly, marinate briefly with soy and cornstarch, and cook fast over high heat. Pull it off the heat as soon as it’s just cooked through.
Is there a way to add more veggies without overloading the pan?
Cook in stages. Start with firmer vegetables, remove them if needed, then cook the rest.
Combine everything at the end with the sauce.
In Conclusion
This Healthy Pork Stir Fry with Veggies is a fast, flexible dinner that delivers big flavor with minimal effort. With a smart sauce, crisp vegetables, and tender pork, it checks every box for a balanced, satisfying meal. Keep the heat high, the slices thin, and the veggies vibrant, and you’ll have a go-to weeknight recipe you’ll make again and again.
Serve it over your favorite rice, add a squeeze of lime, and enjoy every bite.
