Zesty Pork Stir-Fry

Prep Time
Cook Time
Ready In

"Here is a great tasting stir-fry recipe i found in a copy of Kraft What's Cooking Magazine a while back. For gluten free use a gluten free soy sauce."

Original recipe yields 3 servings


  • Serving Size: 1 (393.6 g)
  • Calories 539.1
  • Total Fat - 19.1 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 213.1 mg
  • Sodium - 1402.7 mg
  • Total Carbohydrate - 14.3 g
  • Dietary Fiber - 3.4 g
  • Sugars - 3.6 g
  • Protein - 73.2 g
  • Calcium - 43.8 mg
  • Iron - 4.5 mg
  • Vitamin C - 23.2 mg
  • Thiamin - 2.3 mg

Step by Step Method

Step 1

Heat dressing in large skillet on medium-high heat.

Step 2

Add meat; cook and stir 2 minutes.

Step 3

Add peppers and snap peas; cook 3 minutes.

Step 4

Add onions; cook and stir 1 minute.

Step 5

Mix soy sauce, cornstarch and ginger until blended.

Step 6

Add to meat mixture in skillet; cook 1 minute or until sauce thickens, stirring frequently.

Step 7

Serve over rice or alone.

Tips & Variations

No special items needed.

2 Reviews


Made for the FF&F Best of 2014 event & recommended by Mikekey, this recipe was a tasty & easy-fix that I paired w/fried rice (recipe from another site). I used your recipe #2837 for the Italian salad dressing ingredient. Although I used pork tenderloin for this & my meat mallet to tenderize it, I found the meat a bit on the chewy side & next time will plan to marinate it in the Italian dressing for a few hours before moving to Step 1 of the prep. DH clearly does not know what sugar snap peas are as he proudly came home from the store w/snow peas, which worked well as an alternative. Green onions are not always available here. I often sub leek for them, but it tends to get mushy so I opted to use a combo of red & white onion. Like Mike, I also made extra sauce. Thx for sharing this recipe w/us.


review by:
(29 Jan 2015)


I admit looking at this recipe several times and thinking "Italian and Asian?" and decided no. But I finally gave in and tried it and sure glad I did! Delicious!!! Easy, too. The only change I made was to double the amount of dressing and sauce ingredients, because we like extra sauce on our rice. I think this would be good with chicken or shrimp also.


review by:
(2 Apr 2014)