Pork and Mushroom Stir-Fry

Total Time
27 min
7 min
20 min
Looking for a time saver? Buy pre-cut bell pepper at the salad bar or in the produce section of your supermarket.


peanut oil

1 Tbsp

uncooked lean only pork loin

1 pound(s), trimmed and cut into 1 x 1⁄4-inch strips

sweet red pepper(s)

1 medium, thinly sliced

snow peas

¼ pound(s), teimmed

uncooked scallion(s)

4 medium, cut into 1-inch pieces

ginger root

1 Tbsp, fresh, peeled and grated

minced garlic

1 Tbsp

canned straw mushrooms

15 oz, drained

canned yellow corn

1 cup(s), baby variety, drained

fat free vegetable broth

¼ cup(s)

teriyaki sauce

3 Tbsp


1 tsp

long grain cooked brown rice

3 cup(s), hot


  1. Heat a large deep nonstick skillet or wok over medium-high heat until a drop of water sizzles in the pan. Add 1 1⁄2 teaspoons of the oil and swirl to coat the skillet. Add the pork, in batches, and stir-fry until browned and cooked through, about 4 minutes. Transfer to a plate.
  2. Add the remaining 1 1⁄2 teaspoons oil to the skillet. Add the bell pepper, snow peas, scallions, ginger, and garlic; stir-fry 2 minutes. Add the mushrooms and corn and stir-fry until heated through, about 1 minute longer.
  3. Stir together the broth, teriyaki sauce, and cornstarch in a cup until smooth, then add to the skillet. Stir-fry until the sauce thickens and bubbles, about 2 minutes. Serve with the rice. Yields 1 1⁄2 cups pork mixture and 1⁄2 cup rice per serving.

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