Pork and mushroom stir-fry

4 - 8
PersonalPoints™ per serving
Total Time
27 min
7 min
20 min
This hearty and delicious stir-fry comes together in less than half an hour, so it's perfect for any weeknight meal. First you cook the meat, then the veggies, then the sauce, all in one skillet. For this stir-fry, you'll be using lean pork loin, red peppers, snow peas, scallions, ginger, and garlic, as well as canned straw mushrooms and yellow corn. The sauce is super simple and is made with a savory blend of vegetable broth, teriyaki sauce, and cornstarch. Looking for a time-saver? You can buy some pre-cut bell pepper at the salad bar or in the produce section of your supermarket.


Peanut oil

1 Tbsp

Uncooked lean trimmed 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

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.