Asian Vegetable Stir-Fry made easy with packaged vegetable stir-fry mix is ready in minutes and perfect for busy weeknights. A delicious medley of crisp Asian vegetables and tender pork, it’s sure to be a family favorite!
One kitchen hack that has saved me time and angst is the use of vegetable stir-fry mixes. They are available in the produce section of most major supermarkets and come in various vegetable combinations. The one I picked for this dish was an Asian assortment of cabbage, carrots, broccoli, bok choy, celery, bean sprouts, and snow peas.
With the vegetables already pre-cut and ready to go, these stir-fry mixes are convenient to use and are perfect for busy weeknights. And they’re pretty economical, too! One package that costs about $3, half a pound of diced pork belly, and a dollop of oyster sauce thrown into the mix and you have a scrumptious dish for a family of four.
This Asian vegetable stir-fry is not only quick and easy to prepare, but it’s pretty customizable as well. I love sinful bits of pork belly but feel free to substitute shrimp or chicken if you like. You can also turn this vegetable dish into a meatless meal by swapping the pork with crispy tofu cubes (check out my quick tutorial on how to fry tofu).
If you can’t find the exact Asian stir fry mix I use or prefer to prep the veggies yourself (please don’t, ain’t nobody got time for that), you’d need about four cups of the vegetables listed above. Make sure to cut them into bite sizes so they cook quickly and add each type of vegetable to the pan one or two minutes apart beginning with what cooks longer.
Now, here’s the downside. Since the packaged stir-fry mix has assorted vegetables with different cook times (eg: broccoli versus bean sprouts), some of the veggies will end up less crisp than other. I assure you, though, the overall texture and taste are amazing you’d want this stir-fry for dinner tonight and every night!
A few tips on how to get this delicious vegetable stir-fry dish on the table in no time:
- Use a wok or a wide skillet with high sloping sides to allow enough space to toss the ingredients freely and without spills.
- Cook on high heat to sear the food quickly and to preserve the vegetables natural juices so they stay bright and crisp.
- If you like to thicken the sauce, stir about 1 teaspoon of cornstarch to the pork broth and oyster sauce mixture before adding to pan.
- 1/2 pound pork belly, diced
- 1 cup water
- 1 tablespoon oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 package (16 ounces) Asian vegetable stir-fry mix
- 1 tablespoon oyster sauce
- salt and pepper to taste
- In a saucepan over medium heat, combine pork belly and water. Bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 7 to 10 minutes or until pork is tender but not falling apart. Add more water as needed to maintain about 1 cup. Drain pork, reserving liquid.
- In a wok or wide pan over high heat, heat oil. Add onions and garlic and cook until softened.
- Add pork and cook until lightly browned. Add vegetables and stir to combine.
- In a small bowl, combine the reserved liquid and oyster sauce. Add to pan. Continue to cook, stirring occasionally, for about 3 to 5 minutes or until vegetables are tender yet crisp. Season with salt and pepper to taste. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”