Asian Pork & Veggie Stir Fry

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READY IN: 30mins
Recipe by Caroline Cooks

A quick and tasty stir fry for 2. Add any veggies you prefer; this is a do-it-yourself EZ recipe. Created for 2 for 1: Left-overs Challenge in Cooking Photos using leftovers: pork roast and French onion soup.

Ingredients Nutrition

  • Marinade

  • 13 cup tamari (soy sauce)
  • 2 tablespoons mirin
  • garlic, to taste
  • Sauce

  • 14 cup French onion soup (leftover, if you have it)
  • 3 tablespoons bottled teriyaki sauce, I use Kikkomen's
  • 1 tablespoon mirin
  • 1 teaspoon ginger, grated
  • 12 tablespoon cornstarch
  • Stir Fry

  • 1 cup pork, cooked, cut into 1/2-inch thick by 1-inchcubes and marinated
  • 12 cup onion, sliced thinly
  • 12 carrot, julienne
  • 1 14 cups broccoli, slaw
  • white sesame seeds, for garish
  • cooked rice


  1. For Marinade:.
  2. Combine all ingredients and pour over cooked pork.
  3. Toss to coat and marinade for at least 20 minutes for marinade to be absorbed by pork.
  4. For sauce:.
  5. In jar with lid, mix all ingredients and set aside.
  6. For stir fry:.
  7. Heat 1 tablespoons of vegetable oil in heavy skillet or wok over MED-HI heat.
  8. Add onions, carrots and broccoli.
  9. Saute to soften, slightly--about 5 minutes.
  10. Add sauce and toss to blend.
  11. Cook until sauce in slightly thickened.
  12. Add pork--with absorbed marinade. (If not all absorbed, add all.).
  13. Saute about 5 minutes to heat stir fry completely.
  14. Serve over rice, sprinkled with sesame seeds.

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