Pork and vegetable stir-fry

A quick stir-fry of lean pork and crunchy vegetables, lifted with a soy and ginger sauce. Colourful, high in protein and light, it is an Asian-style dinner on the table in 20 minutes.

Preparation: 15 min  |  Cooking: 12 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 310 kcal · 40 g protein · 5 g carbohydrate · 14 g fat

Ingredients

• 500 g of pork fillet
• 1 pepper
• 200 g of broccoli
• 2 carrots
• 3 tbsp of soy sauce
• 1 tsp of ginger
• 1 tsp of sesame oil

Method

1. Cut the pork into strips and sear over a high heat, then set aside.
2. Stir-fry the vegetables for 6 minutes so they stay crunchy.
3. Return the pork to the pan and add the soy sauce and ginger.
4. Finish with the sesame oil.

Nutritional benefits

Pork fillet is a lean cut that is rich in protein and B vitamins. Wok cooking keeps the vegetables crunchy, preserves their vitamins and limits the amount of fat needed. With a moderate amount of soy sauce, this is a light, high-protein, colourful dish that is naturally lactose-free.

Variations and substitutions

• Make it with chicken, beef or tofu.
• Serve with rice or noodles.
• Add more vegetables: mushrooms, mangetout.
• Spice it up with garlic or sriracha.

Storage and preparing ahead

Keeps for 2 days and reheats in a frying pan. Ideal for a lunchbox.

💡 Good to know

Lean pork fillet dries out quickly: sear it briefly over a high heat and set it aside, then return it to the pan at the end of cooking.

Read also

Discover more high-protein recipes · healthy & balanced recipes · dairy-free recipes.

The foods in this recipe: pork · pepper · broccoli · carrots · soy sauce.

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