Real Recipes From Real Home Cooks ®

easy and delicious stir-fry

(2 ratings)
Blue Ribbon Recipe by
Michelle Bates-Phipps
Kalamazoo, MI

I bought a bunch of vegetables at the local farmers' market and was looking for a way to use them. My husband suggested stir-fry, but I have not been happy with any way and we has not happy with his old ways of preparing it, so... I started searching online for various recipes and that was either stir-fry or stir-fry sauce. I got several ideas from different recipes. My family really enjoyed this dish, even the ones that do not enjoy this type of dish or the vegetables that were included.

Blue Ribbon Recipe

Forget about take-out and make your own stir-fry with fresh veggies from your garden. This stir-fry recipe is so simple and tasty. The sauce is slightly thick, tangy and sweet, and goes great with the pork. It also perfectly compliments the zucchini, summer squash, and carrots. The hint of ginger is just enough to give the dish an Asian flair without being overpowering. We served ours over steamed jasmine rice and it was fabulous.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 serving(s)
prep time 30 Min
cook time 35 Min
method Stir-Fry

Ingredients For easy and delicious stir-fry

  • 3 Tbsp
    corn starch
  • 1/4 c
    brown sugar
  • 1/4 tsp
    ground ginger
  • 1 clove
    garlic, minced
  • 1/2 c
    soy sauce
  • 1/4 c
  • 1/2 c
  • 1 1/2 c
    vegetable broth
  • MEAT
  • 1 lb
    pork stew meat
  • 2 Tbsp
    corn starch
  • pinch
    ground ginger
  • 1/8 tsp
  • 1/4 tsp
    ground pepper
  • 1/4 sm
    onion, diced
  • 3 sm
  • 3 sm
    summer squash
  • 4-5 sm
  • 4 Tbsp
    canola oil, divided
  • white rice or noodles as desired

How To Make easy and delicious stir-fry

Test Kitchen Tips
Pork stew meat can be hard to find. We used thinly cut pork loin chops and diced them for this recipe.
  • Prepared rice in a pot.
    Prepare rice or noodles if desired.
  • Sauce ingredients whisked together in a bowl.
    Mix sauce ingredients together in a medium bowl or jar. Stir with wire whisk or shake to stir.
  • Pork, diced onions, corn starch, ginger, salt, and pepper in a resealable bag.
    In a Ziploc bag, place the pork, diced onions, corn starch, ginger, salt, and pepper. Seal and shake the bag to coat the pork. Making sure that the onion is chopped into the size you desire to eat.
  • Carrots, zucchini, and summer squash sliced.
    Slice vegetables to desired thickness. I prefer to hand slice them and make them pretty thin. You can use any combination of vegetables, as long as you have three to four cups sliced.
  • Cooking pork in a skillet.
    Heat 2 tablespoons of canola oil in a large skillet or wok. Stir meat in and continue to cook for approximately four minutes until meat is almost done. Remove meat from skillet and set aside.
  • Cooking vegetables in a skillet.
    Add 2 more tablespoons of canola oil and bring up to heat. Add vegetables to skillet, stir fry for 3 to four minutes until vegetables are just under your desired tenderness.
  • Combining pork and vegetables.
    Add meat back to the skillet. Stir to make sure meat and vegetables are mixed together.
  • Pouring sauce into the skillet.
    Give your sauce another good stir or shake because corn starch settles quite rapidly. Pour just enough sauce into the skillet to almost cover your mixture.
  • Cooking until the sauce thickens.
    Cook your dish on high heat for one to two minutes until the sauce starts to thicken. At this point, I still wanted my vegetables to be a little more tender, so I covered my skillet, turned to low, and simmered for 15-20 minutes.