Stir Fry with Pork and Veggies

martin koo: "i used some pineapple chili sauce that was leftov…" Read More


  • 1/2 cup sugar (free apricot preserves, I used Smucker's Sugar Free Apricot Preserves)
  • 3 tablespoons soy sauce
  • 2 tablespoons peanut oil (could use canola oil or grapeseed oil but I prefer peanut oil for stir frying)
  • 2 pork chops (cut into small pieces, next time I would cut mine into thin strips)
  • minced garlic (1 tsp.)
  • 2 1/2 cups broccoli flowerets (bite size, not too small)
  • 1 cup red pepper (cut into bite size pieces)
  • 1 cup snow peas (cut in half)
  • 4 green onions (cut into 1" pieces)
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    martin koo 10 months ago
    i used some pineapple chili sauce that was leftover in my pantry.
    cyndi k. 2 years ago
    great recipe!!used bok choy and mushrooms instead of broccoli. still delicious!!
    Elizabeth W. 3 years ago
    This recipe is great, and extremely versatile. I have made it with chicken and pork and even just as a veggie stir fry. I like to add thinly sliced carrots, cashews, water chestnuts, and pineapple chunks! My kids destroy it, and theres never any leftovers.
    al 4 years ago
    First time using a wok and it went great. This recipe was excellent warm and seemed to continue to get better day by day! Would definitely make again.