Chili Pork Stir-Fry

This recipe steam cooks the veggies to reduce the amount of oil needed in the recipe.  Did you know that oil is the most Calorie dense food we have?  At 120 Calories per Tbsp, it even trumps butter (102 Cals per Tbsp).

Serves 6

Prep time: 15 minutes

Cook time: 30 minutes


1 pound boneless pork loin chops, sliced into strips

1 tsp chili powder

¼ tsp garlic powder

½ tsp salt

½ tsp cumin

1 Tbsp corn starch

2 Tbsp soy sauce

¼ cup water

1 Tbsp canola oil

1 cup thinly sliced carrots (about 2 large carrots)

2 cups broccoli florets, cut to the size of a quarter

1 cup red bell pepper strips

¼ cup sliced almonds

1 ½ cups, uncooked Jasmine Rice


  1. Slice pork chops into strips and put into a 1 gallon size zip bag. Add spices to bag and shake.
  2. Mix corn starch, soy sauce and water in a small bowl, set aside.
  3. Cook rice according to package directions.
  4. Heat canola oil in a large skillet on medium high heat. Add pork strips and cook until done (internal temp 145 degrees F).
  5. Meanwhile in a large saucepan steam cook carrots with ¼ cup water over medium high heat until desired crispness is met (about 10 minutes).
  6. Remove carrots and add broccoli with ¼ cup water again steaming until desired crispness.
  7. Remove broccoli and add bell pepper strips add about ¼ cup water to steam.
  8. Combine pork and veggies in the large skillet. Re-stir the soy sauce mixture and add to skillet.  Continue cooking pork, veggies, and sauce until the sauce is slightly thick.
  9. Serve over rice.

Nutrition Information per Serving: Total Calories: 328, Total Fat: 6.5 g, Total Carbohydrates: 45 g, Dietary Fiber: 3 g, Protein: 23 g


I like to prep the veggies and pork ahead of time to make actual evening cooking shorter.  Store the pork and veggies in the refrigerator for 1-2 days.

You can try other veggies also like bok choy, other colors of bell peppers, yellow squash, zucchini, etc.

You can also use rice noodles, just be careful to watch your portions!

If you are a family of four.  Split this dish into 6 servings, and you have lunch for you and your spouse tomorrow!

Don’t overcook your pork, it gets tough the longer it cooks!




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