Recipe Details

Ginger Pork Stir-Fry

Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 10 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 pound boneless pork loin, cut into 3/4-inch cubes
1 tablespoon soy sauce
1 tablespoon vinegar
1 teaspoon sesame oil
1/2 teaspoon ginger
1 clove garlic, minced
1 tablespoon water
1 16-oz package frozen stir-fry vegetables

Cooking Directions

Blend soy sauce, vinegar, oil, ginger and garlic in shallow dish. Add pork; marinate for 10 minutes. Spray large non-stick skillet with vegetable spray. Heat skillet over medium-high heat until hot. add pork; stir-fry for 3 minutes. Stir water and vegetables into pork. Cover and cook 5 minutes or until vegetables are crisp-tender.

Serves 4.

Serving Suggestions

Convenient frozen vegetable blends make this stir-fry a fast weekday meal. Start a side of rice as you marinate your pork cubes and dinner is ready in a flash. Serve with purchased eggrolls and some fortune cookies. We predict a delicious meal.

Nutrition Information

Calories: 193 calories
Protein: 27 grams
Fat: 6 grams
Sodium: 349 milligrams
Cholesterol: 66 milligrams
Saturated Fat: 1 grams

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About the Cut: Cubed and Sliced

Cubes are often the basis for kabobs which can be sautéed or grilled. Cubes and pieces also may be braised or stewed for soups and stews. Sautéed strips can be the basis of a quick-cooking meal like a stir-fry dish, a dinner salad or a hearty sandwich. Cooking times vary depending on the size of the pieces.


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Buying, Handling & Storage Tips

Modern-day production has reduced pork’s fat content.In fact, pork is a major contender in the lean meat category and many cuts of pork are as lean or leaner than chicken. For example, pork tenderloin is just as lean as a skinless chicken breast with 2.98 grams of fat per 3 ounce serving and meets the government guidelines for “extra lean.” For the leanest cuts of pork, look for the words “loin” on the label.


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Butcher's Tips

Pork cubes and slices are extremely versatile. All are typically cut from the loin area - but cubes and slices may be cut from virtually any fresh pork cut.


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Very Easy and quick
by CJ 02/10/2010
First time we have had good success with a homemade stir-fry sauce. So easy when using packaged veggies. Just find the vegetables that your household likes. I did brown the pork without the marinade. Added a teaspoon of cornstarch to the marinade and the 1 tablespoon of water and added with the vegetables to thicken the sauce a little more. May increase the garlic and ginger a little and perhaps some red pepper flakes to give it a little more zip.