A Quick and Easy Pork and Vegetable Stir-Fry

A lot of how and what I cook is based on what I have in the fridge at the time; do I have any leftovers I could use; and/or do I have something that needs to be used quickly.  That’s what I did for this quick and easy pork stir-fry meal.  I had some snap peas that I needed to use, and there were not enough to have them on their own, so they went into the stir-fry, along with some red onion, red bell peppers and carrots.  Usually I make up my own sauces, but every now and then I improvise and “doctor up” some sauces I already have on hand.  That’s what I did this time around.  My friend Elizabeth was over for dinner, and I did not want to spend too much time in the kitchen, so I just made something quick and easy.  My fridge and my pantry are usually pretty well stocked with just about everything, so it is not difficult to come up quick ideas and a quick fix.


Quick and Easy Pork and Vegetable Stir-Fry


1-1 1/2 lbs pork, cut into thin strips

3 medium carrots, peeled and cut Asian style

1/2 red bell pepper, cut into thin strips

1/2 red onion, sliced very thin

1 cup mushrooms, sliced

1 TBSP garlic

1 TBSP ginger

1-1 /2 cups of your favorite Asian spiced sauce – I used an orange-chipotle sauce this time

1-2 tsp grated orange peel

salt & pepper to taste

olive oil, or oil of your choice

chopped cilantro and green onions for garnish



In a hot skillet or wok, saute the hardier vegetables in the oil, for about 3-5 minutes, then add the snap peas and continue to cook for about another 2 minutes or until the vegetables are tender.  Remove the vegetables from the heat and set them aside.


IMG_0771Cook the pork until it is thoroughly cooked, for about 5-7 minutes.


When the pork is cooked add the vegetables and combine well and season with the salt & pepper.

You do not have to add anything to your sauce if you already have something you like, but I NEVER use just a plain bottled sauce.  I will ALWAYS “doctor it up” and make it somewhat my own.  I just added the ginger, garlic and orange peel to the sauce and then poured it into my pork and vegetable mixture.



Combine everything well, bring the mixture to a boil, then reduce the heat to a simmer and continue to cook for an additional 3-5 minutes, stirring frequently.  When it is done, serve it over rice or noodles and enjoy.  I would pair it with a light white wine or something on the sweeter side, like a Riesling or a Gewertztramiener.  Quick, easy, healthy and delicious.  It doesn’t get much better than that.


Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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