Asian pork with vegetables

PersonalPoints™ per serving
Total Time
2 hr 10 min
2 hr
10 min
Marinating the pork for a couple of hours in a savory mixture of soy sauce, red wine, garlic, and ginger really keeps it moist and flavorful. The best part is that you get to reuse the marinade as the sauce for this easy stir-fry recipe. If you have time, here's a tip: Freeze the pork for about one hour before cooking. The result is firmer flesh that's much easier to slice into thin, even pieces. It nicely complements the sautéed onions, carrots, and zucchini. Snow peas and mung bean sprouts are the finishing touches that really put this dish over the top in terms of texture.


Low sodium soy sauce

¼ cup(s)

Table wine

¼ cup(s), red

Garlic clove(s)

2 medium clove(s), minced

Ginger root

1 tsp, minced

Uncooked lean boneless pork chop(s)

1 pound(s), sliced


1 Tbsp


½ cup(s)

Uncooked onion(s)

1 medium, chopped

Uncooked carrot(s)

1 medium, sliced

Uncooked zucchini

1 medium, sliced

Uncooked bok choy

4 cup(s), trimmed and chopped

Snow peas

2½ cup(s), trimmed and halved

Mung bean sprouts

1 cup(s)


  1. Combine soy sauce, wine, garlic, ginger and pork in a bowl. Marinate for 2 hours. Drain and reserve marinade.
  2. Coat a pan with cooking spray, heat, then cook pork until browned. Remove and set aside.
  3. Combine cornstarch and water.
  4. Recoat pan with cooking spray and sauté onion, carrot and zucchini for 2 minutes. Add cornstarch, water and rest of marinade. Stir in green vegetables, snow peas and sprouts. Return pork to pan and cook until heated through.