Best Stir Fried Vegetables With Chicken Or Pork Recipes

STIR-FRY CHICKEN AND VEGETABLES

Stir-Fry Chicken and Vegetables image

This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.

Provided by Michael Scovetta

Categories World Cuisine Recipes Asian

Time 40m

Yield 2

Number Of Ingredients 12

Ingredients

6 ounces skinless, boneless chicken breast, cut into small pieces
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup broccoli florets, cut into pieces
1 large green bell pepper, cut into squares
1 zucchini, cut into rounds and quartered
3 cloves garlic, minced
½ cup chicken broth
1 tablespoon vegetable oil
6 green onions, chopped

Steps:

Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

Nutrition Facts : Calories 313.8 calories, Carbohydrate 20.2 g, Cholesterol 45.4 mg, Fat 16.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 2.6 g, Sodium 1265 mg, Sugar 6.3 g

STIR FRIED PORK WITH VEGETABLES (WW)

Stir Fried Pork With Vegetables (Ww) image

Make and share this Stir Fried Pork With Vegetables (Ww) recipe from Food.com.

Provided by lazyme

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
2 medium onions, cut into 1/4-inch slices
2 cups broccoli florets
1 medium red bell pepper, seeded & cut into 1-inch pieces
1 medium zucchini, halved lengthwise & cut into 1-inch pieces
1 cup sugar snap pea
10 ounces lean boneless pork loin, cut into 1/4-inch strips
1 teaspoon fresh thyme, minced or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1 pinch black pepper, freshly ground
1 tablespoon white wine vinegar

Steps:

In large nonstick skillet, heat oil; add onions.
Cook over medium-high heat, stirring frequently, 5 minutes, until softened.
Add broccoli and 1/4 cup water; cook, covered, 4 minutes, until broccoli is tender.
Add bell pepper, zucchini and peas; cook, covered, 2 minutes, until bell pepper is tender.
Move vegetables to sides of skillet, making a well in center; place pork, thyme, salt and black pepper into well.
Cook pork mixture, stirring frequently, 6 minutes, until pork is browned on all sides.
Add vinegar; toss pork mixture and vegetables together.
Cook, continuing to toss, 3 minutes, until pork is cooked through.
SERVING (1 1/2 CUPS) PROVIDES: 1/2 Fat, 2 3/4 Vegetables, 2 Proteins.
PER SERVING: 190 Calories, 7 g Total Fat, 2 g Saturated Fat, 42 mg Cholesterol, 226 mg Sodium, 14 g Total Carbohydrate, 5 g Dietary Fiber, 20 g Protein, 82 mg Calcium; 3 points.

Nutrition Facts : Calories 255.4, Fat 13.1, SaturatedFat 4.2, Cholesterol 58.1, Sodium 204.2, Carbohydrate 13.4, Fiber 2.9, Sugar 4.9, Protein 22.2

VEGETABLE PORK STIR-FRY

Vegetable Pork Stir-Fry image

Make and share this Vegetable Pork Stir-Fry recipe from Food.com.

Provided by Dancer

Categories Pork

Time 23m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3/4 lb pork tenderloin
1 tablespoon vegetable oil
1 1/2 cups sliced fresh mushrooms (about 6 ounces)
1 large green pepper, cut into strips
1 zucchini, thinly sliced
2 celery ribs, cut into diagonal slices
1 cup thinly sliced carrot
1 clove garlic, minced
1 cup chicken broth
2 tablespoons reduced sodium soy sauce
1 1/2 tablespoons cornstarch
3 cups hot cooked rice

Steps:

Slice pork across the grain into 1/8-inch strips.
Brown pork strips in oil in large skillet over medium-high heat.
Push meat to side of skillet.
Add mushrooms, pepper, zucchini, celery, carrots, and garlic; stir-fry about 3 minutes.
Combine broth, soy sauce, and cornstarch.
Add to skillet and cook, stirring, until thickened; cook 1 minute longer.
Serve over rice.