Stir fried Pork and Vegetables

Stir Fried Pork and Vegetables

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Servings: 8
Calories: 707


  • 4 tbsp soy sauce
  • 1 tbsp dry sherry
  • 2 1/2 tsp cornflour
  • 1 1/4 tsp sugar
  • 1/2 tsp finely chopped fresh ginger or 1/4 tsp ground ginger
  • 2 pork fillets 12 oz each, thinly sliced
  • 1/4 pint vegetable oil
  • 1 lb vegetables such as cauliflower florets beansprouts, carrots, sliced and broccoli florets
  • 8 oz mushrooms sliced
  • 1/4 tsp salt
  • 2 tbsp water


  • Mix the soy sauce, sherry, cornflour, sugar and ginger in a bowl; add the pork and toss well.
  • Heat 60 ml (4 tbsp) of the oil in a flameproof casserole and add the vegetables, mushrooms and salt. Fry quickly, stirring, until the vegetables are coated with oil. Add the water and continue to stir-fry until the vegetables are tender but still crisp. Place the vegetables and liquid on a heated serving dish and keep hot.
  • Heat the remaining oil in the casserole until very hot. Add the meat mixture and stir-fry for about 2 minutes until the meat is browned. Return the vegetables to the casserole and heat through.
Calories: 707 kcal
Carbohydrates: 6 g
Protein: 97 g
Fat: 31g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 295 mg
Sodium: 830 mg
Potassium: 2064 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 9 IU
Vitamin C: 28 mg
Calcium: 43 mg
Iron: 5 mg
Ingredients Pork, Pork Fillet
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