My Fly Stir-Fry

My Fly Stir-Fry
  • PREP TIME
    20 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    35 mins
  • SERVING
    4 People
  • VIEWS
    108

A vibrant and adaptable stir-fry, perfect for busy weeknights. This recipe features thinly sliced pork and a medley of colorful vegetables, all brought together by a savory and subtly sweet sauce. Serve over rice or noodles for a complete and satisfying meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    14 g
  • Cholesterol
    76 mg
  • Fiber
    2 g
  • Protein
    28 g
  • Saturated Fat
    3 g
  • Sodium
    1869 mg
  • Sugar
    8 g
  • Fat
    12 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Prepare the Pork: Slice the pork chops as thinly as possible. (Tip: Partially freezing the chops beforehand makes slicing easier.) In a medium bowl, combine the sliced pork with mirin, rice vinegar, and soy sauce. Cover and marinate in the refrigerator while you prepare the remaining ingredients. (Marinating time: 15-30 minutes)

Image Step 02
02 Step

Recipe View Prep the Vegetables: Slice the mushrooms and green bell pepper. Separate the green onions, slicing the green parts and mincing the white parts. Mince the garlic and ginger.

Image Step 03
03 Step

Recipe View Sauté Aromatics: Heat a wok or large skillet over medium heat. Add the sesame oil, then sauté the minced white parts of the green onions, garlic, and ginger until fragrant. (Cook time: about 2 minutes)

Image Step 04
04 Step

Recipe View Stir-Fry the Pork: Increase the heat to high. Squeeze the marinade off the pork, reserving the marinade. Add the pork to the wok and stir-fry until no longer pink. (Cook time: about 4 minutes)

Image Step 05
05 Step

Recipe View Add Vegetables: Stir in the sliced mushrooms, green bell pepper, and sliced green onions. Cook, stirring frequently, until the vegetables are tender. (Cook time: about 4 minutes)

Image Step 06
06 Step

Recipe View Finish with Sauce: Stir in the reserved marinade and cook for about 2 minutes, allowing the sauce to thicken slightly and coat all the ingredients.

For best results, use high-quality soy sauce.
Feel free to substitute other vegetables like broccoli florets, snap peas, or carrots.
Chicken, beef, or tofu can be used instead of pork.
Serve immediately over steamed rice or your favorite noodles.

Mario Vandervort

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 36 Ratings)
Total Reviews: (3)
  • Vincenzo Pagac

    I added a pinch of red pepper flakes for a little extra heat. Delicious!

  • Ella Stoltenberg

    This recipe is a lifesaver! It's so quick and easy to make, and the whole family loves it.

  • Quinn Rolfson

    I substituted chicken for the pork and it turned out great! The sauce is really flavorful.

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