This easy Vegetable Pork Stir Fry is a 30-minute meal that’s perfect for your weeknight dinner. This cheap healthy meal includes both your protein and your veggies in a simple one-pan meal.
I typically spend a long time in the kitchen baking bread and pies on the weekends, but I also work a demanding full time job during the week. So when it comes to dinner time, I want something extremely easy and quick. After a long day at work, I just want a hot meal that’s effortless and doesn’t take up my entire evening. On those kind of weeknights, I often turn to this Vegetable Pork Stir Fry recipe.
If you have one-pan and 30 minutes, you can make this!
The idea for this dish comes from my childhood. As I was growing up, I remember eating a lot of stir fry dishes that usually included one type of meat and a mix of different vegetables. The meat could be chicken, pork, or beef. The vegetables could be anything from carrots to green beans to jicama. Any of your favorite vegetables will do, mine are mushrooms and squash. This Pork Stir Fry with Vegetables is a simple 30-minute meal that already includes both your protein and your veggies. The best part is that clean up is a breeze because it’s a one-pan meal as well.
If you want to serve this with rice, wash the rice and set it in the rice cooker just before you start cooking. It should takes about 20 minutes or so to cook the rice. By the time you finish making this Vegetable Pork Stir Fry, your rice should also be ready. At my house, we also like to drizzle a bit of sriracha hot sauce over this for a little kick. It adds the perfect flavor to an Asian inspired dish. I hope you enjoy!
- 2 tbsp olive oil
- 1 lb pork shoulder or pork butt
- 1 green zucchini
- 1 yellow squash
- 8 oz sliced mushroom
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Chopped cilantro for garnish (optional)
- Sriracha for serving (optional)
- Clean and pat the pork dry, slice thinly and add to a medium bowl. Season with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper, or to taste. Set aside.
- Cut the zucchini and yellow squash in half length wise and slice into 1/4” thick slices.
- Add oil to a large skillet or non-stick pan and heat over high heat.
- Add pork to the hot oil and sauté for 5 minutes until almost cooked through, remove to another bowl leaving all the fat and juice in the pan.
- Reduce heat to medium and add garlic to the pan, sauté for a minute until fragrant.
- Add green zucchini to the pan and cook for a minute and a half.
- Add yellow squash next and cook for two minutes and a half longer.
- Add the sliced mushroom and cook for three minutes until just tender.
- Season the vegetable in stages as you add them to the pan with salt and pepper to taste.
- Add the pork back into the pan and toss evenly with the vegetable, allow to cook for two minutes longer until everything is cooked through and tender.
- Remove from heat, garnish with chopped cilantro if desired, and serve with rice.
Home Chef Tip: Cooking the vegetables in stages from the firmest to the softest allows all the vegetables to cook all the way through at the end without any one of them being overcooked or undercooked.
We hope you love this Vegetable Pork Stir Fry recipe from SoFabFood Home Chef, Trang from Wild Wild Whisk, as much as we do. If you enjoyed this simple recipe, be sure to visit our 30-Minute Meals Section for more like it. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!