An Easy Pork Stir Fry Recipe

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Sometimes you just want a really easy, simple dish to make for dinner…but you want it to be bursting with flavors, full of veggies and actually satisfying to the palate…that’s where this Easy Pork Stir Fry Recipe comes in! It technically qualifies as a one pot meal, as it’s all cooked together – but there is a bit of prep work involved. Don’t worry, it’s totally worth the chopping and dicing – and you can even buy pre-cut veggies or a stir fry ensemble if you don’t have the time to dice and chop the veggies!

Easy Pork Stir Fry Recipe

Ingredients

• 1 small pork loin, (we used half of a larger on that was left from the night before, if you do not happen to have this on hand, simply pick up a small loin and cook through on the grill (as we did) or in a pan with a bit of olive oil, sea salt and pepper until cooked through).
• 1 package of soba noodles
• ½ a red pepper
• 1 head and stock of broccoli
• 1 can of sliced water chestnuts
• a large fist full of pea pods
• about 1 cup of mushrooms chopped
• 1 medium onion
• 2-4 tablespoons olive or peanut oil
• 1/8 to 1/3 cup low sodium soy sauce

Directions

Thoroughly wash all of the vegetables before slices, chopping and dicing, we use the broccoli stock as well, just remove the hard woody end if there is one.

Cook the noodles to package instructions, toss with a little olive oil and set aside.

Heat a pan to medium with and toss in the onions, mushrooms and sliced stock from the broccoli (save the crowns for later). Cook until the these vegetables start to become translucent, breakdown… Then add in the soy sauce and rest of the vegetables and cook until just tender, be careful not to overcook the pea pods and broccoli. Slice the pork into thin strips and add into the stir fry just to heat.

Either toss with the noodles or add the stir fry on top of them.  Enjoy right away.

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What's For Dinner? This Easy Pork Stir Fry Recipe

Course Entree

Cuisine American

Author Jenn Quillen

Ingredients

• 1 small pork loin (we used half of a larger on that was left from the night before, if you do not happen to have this on hand, simply pick up a small loin and cook through on the grill (as we did) or in a pan with a bit of olive oil, sea salt and pepper until cooked through).
• 1 package of soba noodles
• ½ a red pepper
• 1 head and stock of broccoli
• 1 can of sliced water chestnuts
• a large fist full of peapods
• about 1 cup of mushrooms chopped
• 1 medium onion
• 2-4 tablespoons olive or peanut oil
• 1/8 to 1/3 cup low sodium soy sauce

Instructions

1. Thoroughly wash all of the vegetables before slices, chopping and dicing, we use the broccoli stock as well, just remove the hard woody end if there is one.
2. Cook the noodles to package instructions, toss with a little olive oil and set aside.
3. Heat a pan to medium with and toss in the onions, mushrooms and sliced stock from the broccoli (save the crowns for later). Cook until the these vegetables start to become translucent, breakdown… Then add in the soy sauce and rest of the vegetables and cook until just tender, be careful not to overcook the pea pods and broccoli. Slice the pork into thin strips and add into the stir fry just to heat.
4. Either toss with the noodles or add the stir fry on top of them.  Enjoy right away.