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 will surely 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 red cabbage, carrots, broccoli, kale, brussels 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 easy to prepare and budget-friendly, but it's 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).
The downside is you can't choose what type of vegetables get in the mix, and they all get added to the pan at the same time regardless of how long they need to cook, so some end up overdone and mushy.
You'd need about four cups of assorted veggies if you'd like to use this recipe without a stir-fry mix. Cut the vegetables into bite-size, so they cook quickly, and add each type of vegetable to the pan one or two minutes apart, beginning with what cooks longer.
Cooking tips
- 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 preserve the vegetable's natural juices to stay bright and crisp.
How to serve and store
- This Asian vegetable and pork stir fry is a great main lunch or dinner dish. Serve with steamed rice for a nutritious and delicious meal you'll feel good serving the whole family!
- Transfer leftovers to a container with a tight-fitting lid and refrigerate for up to 3 days or freeze for up to 2 months. Note that the vegetables might lose their texture and become soggy.
- Reheat in a pan over medium heat to 165 F. Or microwave at 1 to 2-minute intervals until completely heated, stirring well between intervals.
Ingredients
- ½ pound pork belly
- 1 ½ cups 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
- 1 tablespoon cornstarch
- salt and pepper to taste
Instructions
- 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 1 cup liquid. Slice pork into ½-inch cubes.
- 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. Cook for 1 to 2 minutes.
- In a small bowl, combine the reserved liquid, oyster sauce, and cornstarch. Add to pan and gently stir to distribute.
- Continue to cook, stirring occasionally, for about 3 to 5 minutes or until vegetables are tender yet crisp and sauce is slightly thickened.
- Season with salt and pepper to taste. Serve hot.
Notes
- Cook on high heat to sear the food quickly and preserve the vegetable's natural juices to stay bright and crisp.
“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.”
Josephine Salas says
I like your dishes, i will surely enjoy cooking.