Asian Vegetable Stir-fry

Asian Stir-fry with vegetables and tender pork strips in a wok

4.64 from 11 votes

Asian Vegetable Stir Fry is easy to make and ready in minutes. It's a delicious medley of crisp vegetables and tender pork that will surely be a family favorite!

Prep Time5

Cook Time20

Total Time25

Course: Main Entree, Side Dish

Cuisine: Asian

Servings: Servings

Calories: 340kcal

Author: Lalaine Manalo

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

US Customary - Metric

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.

Nutrition