Rush-Hour Pork Stir-Fry

20 4 servings, 1-1/2 cups (375 mL) each
Recipe By
(27) 22 Reviews
Prep Time
Total Time

4 servings, 1-1/2 cups (375 mL) each

A pork and veggie stir-fry that's on the table in 20 minutes? You bet - our Rush-Hour Pork Stir-Fry recipe combines pork tenderloin, prepared veggies and a simple sauce for a convenient skillet supper. How's that for a quick recipe to get you out of a jam?

Read MoreRead Less

What You Need

Sale Whale Button ?
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat large skillet sprayed with cooking spray on medium-high heat. Add meat; stir-fry 5 min. or until lightly browned.
  • Add frozen vegetables; stir-fry 5 min. or until heated through. Stir in dressing, soy sauce and garlic powder; cook on medium heat 2 min. or until heated through, stirring occasionally. Remove from heat.
  • Stir in broccoli slaw.


Substitute boneless skinless chicken breasts or thighs for the pork.


  • 4 servings, 1-1/2 cups (375 mL) each

Healthy Living

  • Healthy Living

Diet Exchange

  • 3 Meat & Alternatives
  • 1 Fats

Nutrition Bonus

Help your friends and family eat right with this Asian-inspired dish. As a bonus, the stir-fry vegetables and broccoli slaw team up to provide a good source of vitamin A.

Nutritional Information

Serving Size 4 servings, 1-1/2 cups (375 mL) each
Calories 230
% Daily Value
Total fat 8g
Saturated fat 1.5g
Cholesterol 60mg
Sodium 530mg
Carbohydrate 13g
Dietary fibre 2g
Sugars 7g
Protein 25g
Vitamin A 20 %DV
Vitamin C 90 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • MsGabbie |

    This Recipe is the best quick, easy and delicious. My family loves it and I make it once every couple weeks. The only thing I do different is add more asian dressing and use at least 1/2 bottle.

  • momadee |

    Have made this numerous times but I double the recipe so there are leftovers for work the next day.

  • sgw |

    Great recipe, quick and easy to make. Used fresh vegetables with some small cauliflower florets instead of frozen and a couple of cloves of chopped garlic,grated ginger to taste and doubled the dressing, thickend with a bit of cornstarch. Cooked a couple of minutes after adding the broccoli slaw. This one is a keeper!!