Pork Stir Fry
View original ↗
Well Plated · by Erin Clarke★ 4.7 (15)

Pork Stir Fry

NUTRITION · PER SERVING30M COOK
CAL 27%·PRO 70%
CARBS 60G45% OF CAL
13G FIBER40G OTHER8G TOTAL SUGAR
FAT 19G33% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pork tenderloin stir-fried with vegetables, edamame, and noodles in a rich peanut sauce with hoisin, ginger, and garlic. Flavorful and ready in 30 minutes.

mainchinesestir fryporkdairy free
View the full recipe on Well Plated →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 5 tablespoons low sodium soy sauce (divided)
  • 1/4 cup rice vinegar
  • 3 tablespoons hoisin sauce
  • 3 tablespoons creamy peanut butter
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic (minced (about 1 tablespoon))
  • 1 pound pork tenderloin (cut into 3/4-inch cubes and trimmed of excess fat)
  • 2 tablespoons canola or grapeseed oil (divided)
  • 8 ounces whole-grain pasta noodles (or rice noodles)
  • 32 ounces frozen stir fry vegetables (thawed and drained (or chopped fresh vegetables))
  • 1 cup shelled edamame (fresh or frozen thawed)
  • 1 cup sliced green onions (white and green parts)
  • 1/2 cup dry roasted peanuts ((unsalted) chopped, plus additional for serving)
  • 1/4 cup chopped fresh cilantro, (plus additional for serving)
  • 1/2 teaspoon red pepper flakes (optional, if you like a little heat)
PREP
5M
SODIUM
690MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.