Pork Stir-Fry with Mixed Vegetables

Stir-Fried Pork and Mixed Vegetables — Quick, Colorful Weeknight Dinner

Stir-fries are perfect for busy weeknights: they come together quickly, are packed with flavor, and are endlessly adaptable. This version uses lean pork and a mix of colorful vegetables for a satisfying, nutritious meal that’s ready in about 20 minutes. The sauce balances savory soy with bright lime, a touch of honey and toasted sesame oil, and a hint of sriracha for a gentle kick. If you prefer no heat, simply omit the sriracha or reduce it to taste. You can also switch the protein to chicken, beef, shrimp or tofu and use whatever vegetables you have on hand.

Stir Fried Pork and Mixed Vegetables – ready in 15 minutes!

I like to serve this stir-fry on its own for a lower-carb dinner or over a scoop of brown rice for a heartier meal. Frozen brown rice is a convenient time-saver if you want an easy side. For a low-carb alternative, cauliflower “fried rice” or steamed cauliflower rice works well. The recipe yields four servings and stores nicely for lunches or quick dinners during the week.

Stir-Fried Pork and Veggies

Prep: 15 mins • Cook: 10 mins • Total: 20 mins • Yield: 4 servings

Summary

This easy stir-fry comes together fast and is perfect for using up fresh vegetables. Thinly sliced pork is tossed with a light cornstarch coating, quickly seared, then combined with crisp-tender vegetables and a bright, savory sauce. The result is a balanced weeknight meal with vibrant color and texture.

Nutrition (per serving)

Calories: 233 • Protein: 28 g • Carbs: 13 g • Fat: 8 g • Fiber: 2 g • Sugar: 3 g • Sodium: 509 mg • Cholesterol: 75 mg

Ingredients

4 oz boneless pork chops, sliced into 2-inch thin strips
2 tsp cornstarch
1 1/2 tbsp soy sauce (or gluten-free soy sauce)

For the sauce:

1 1/2 tbsp soy sauce (divided)
1/2 lime, juiced
1/2 tsp honey
1 tsp toasted sesame oil
2 tsp rice vinegar
2 tsp sriracha (optional, adjust to taste)

For the stir-fry:

2 tsp oil (neutral oil with a high smoke point)
2 tsp grated fresh ginger
3 garlic cloves, crushed or minced
4 oz snow peas
1 cup sliced shiitake mushrooms
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
Optional garnish: sliced scallions

Instructions

Place the pork in a bowl and toss with the cornstarch and 1 1/2 tablespoons of soy sauce. Let it sit while you prepare the sauce and vegetables; the cornstarch helps the pork brown and gives a light silky coating.
In a small bowl, whisk together the remaining 1 1/2 tablespoons soy sauce, lime juice, honey, toasted sesame oil, rice vinegar and sriracha. Set the sauce aside.
Heat a large nonstick wok or skillet over high heat until very hot. Add 1 teaspoon oil, then add the pork in a single layer. Cook, turning occasionally, until the pork is browned and cooked through, about 6–7 minutes depending on thickness. Remove the pork to a plate and set aside.
Add the remaining teaspoon of oil to the pan, then add the grated ginger and crushed garlic. Sauté briefly until fragrant—about 20–30 seconds—being careful not to burn the garlic.
Add the snow peas, sliced shiitake mushrooms and bell peppers. Stir-fry for 1–2 minutes, keeping the vegetables crisp-tender. Pour the prepared sauce over the vegetables and cook on low for about 2 minutes to heat through and slightly thicken the sauce.
Return the cooked pork to the pan, toss to combine and warm through. Divide among four plates and garnish with scallions if desired. Serve immediately over rice or cauliflower rice.

Tips for Success

Slice the pork thinly against the grain to keep it tender.
Use a very hot pan and work quickly to get a good sear and keep vegetables crisp.
If you like a thicker sauce, mix an extra 1/2 teaspoon cornstarch with 1 tablespoon water and stir into the sauce while it heats.
Adjust heat level by varying the amount of sriracha or substituting a milder chili sauce.

Variations and Substitutions

This recipe is highly versatile. Substitute chicken, beef, shrimp or firm tofu for the pork. Swap vegetables for what’s in season or in your fridge—broccoli, snap peas, bok choy, carrots or baby corn all work well. For a gluten-free version use tamari or a gluten-free soy sauce.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium heat until warmed through, or microwave in short intervals, stirring between each, until hot.

Serving Suggestions

Serve over steamed brown rice, jasmine rice, or cauliflower rice for a low-carb option. A simple side salad or a few slices of fresh cucumber adds a cool contrast to the warm stir-fry.

Final Note

This quick stir-fry is ideal for busy evenings, offering a balanced mix of protein, vegetables and bright flavors. It’s easy to customize to suit your tastes and ingredients on hand.