Low Sodium Pork and Veggie Stir Fry

Discover the perfect balance of flavor and nutrition with this Low Sodium Pork and Veggie Stir Fry, a wholesome and vibrant dish packed with colorful vegetables and tender slices of pork tenderloin. This quick 30-minute recipe uses fresh ingredients like broccoli, red bell pepper, zucchini, and carrots, all stir-fried to crisp-tender perfection and tossed in a light, homemade sauce featuring rice vinegar, sesame oil, and a touch of honey or maple syrup. With just a hint of crushed red pepper flakes for a subtle kick and optional low-sodium soy sauce for added depth, this dish is designed for those seeking a heart-healthy, low-sodium option without sacrificing taste. Serve it over fluffy brown rice or protein-rich quinoa for a satisfying, guilt-free meal. Perfect for weeknight dinners, this one-pan stir fry is as easy to prepare as it is delicious!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 lb Pork tenderloin
• 1 tbsp Cornstarch
• 2 tbsp Low-sodium soy sauce (optional for flavor)
• 1 tbsp Sesame oil
• 3 cloves Garlic cloves
• 1 tbsp Fresh ginger
• 1 medium Red bell pepper
• 2 cups Broccoli florets
• 1 medium Carrot
• 1 medium Zucchini
• 3 stalks Green onions
• 1 tbsp Rice vinegar
• 1 tsp Honey or maple syrup
• 0.5 tsp Crushed red pepper flakes
• 2 tbsp Olive oil
• 2 cups Cooked brown rice or quinoa (optional)

Directions

Step 1

Slice the pork tenderloin into thin strips. Place the slices in a bowl and coat with cornstarch and low-sodium soy sauce (if using). Set aside to marinate for 10 minutes while preparing the vegetables.

Step 2

Mince the garlic and finely grate the ginger. Thinly slice the red bell pepper and zucchini into strips. Cut the broccoli florets into bite-sized pieces and peel and julienne the carrot. Chop the green onions into small pieces, separating the white and green parts.

Step 3

In a small bowl, whisk together rice vinegar, honey (or maple syrup), and sesame oil. Set the sauce aside.

Step 4

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the pork slices and stir-fry for 3-4 minutes, until cooked through. Remove the pork from the skillet and set aside.

Step 5

Add the remaining tablespoon of olive oil to the skillet. Add minced garlic, grated ginger, and the white parts of the green onions. Sauté for 30 seconds, until fragrant.

Step 6

Add the broccoli, red bell pepper, carrot, and zucchini to the skillet. Stir-fry the vegetables for 5-6 minutes, until they are tender but still crisp.

Step 7

Return the cooked pork to the skillet. Pour in the prepared sauce and sprinkle in the crushed red pepper flakes. Toss everything together to combine and heat through for 1-2 minutes.

Step 8

Remove from heat and garnish with the green parts of the green onions.

Step 9

Serve hot over cooked brown rice or quinoa for a complete meal, if desired.

Nutrition Facts

Serving size	(1567.7g)

Amount per serving	% Daily Value*
Calories	1703.2

Total Fat 61.7g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 10.9g
Cholesterol 308.4mg	0%
Sodium 4524.3mg	0%
Total Carbohydrate 151.2g	0%
Dietary Fiber 19.1g	0%
Total Sugars 29.7g
Protein 134.3g	0%

Vitamin D 36.3IU	0%
Calcium 228.2mg	0%
Iron 10.7mg	0%
Potassium 3356.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.7%

Protein: 31.7%

Carbs: 35.6%