Stir Fry Vegetables

Ingredients

• 15 ml (1 Tbsp)vegetable oil
• 1.25 ml (1/4 tsp)garlic, minced
• 1.25 ml (1/4 tsp)ginger, minced
• 142 g (5 oz)pork, thinly sliced and cut into small pieces
• 198 g (7 oz)cabbage
• 113 g (4 oz)bean sprouts
• 1/2carrot
• 1/2onion
• 1/2green pepper
• 1.25–2.5 ml (1/4–1/2 tsp)salt
• to tastepepper
• 10 ml (2 tsp)soy sauce

Instructions

1. 1

   Cut the vegetables

   Cut the cabbage into 5 cm (2-inch) squares. Slice the carrot, onion and green pepper thinly.

2. 2

   Brown the pork

   Put the oil, garlic and ginger in a wok and heat over medium heat. Once the wok is hot, add the pork and stir-fry for a couple of minutes, until browned.

3. 3

   Cook the vegetables

   Add the vegetables, turn the heat to high and cook, stirring constantly, until they wilt. Take care not to overcook them.

4. 4

   Season and serve

   Add salt, pepper and soy sauce to taste, then mix well. Remove the wok from the heat and serve.

What is this vegetable stir-fry?

Stir-frying is a fast way to cook small pieces of meat and vegetables over high heat, a technique used across many East Asian cuisines. This version pairs pork with cabbage, bean sprouts and other vegetables, seasoned simply with garlic, ginger and soy sauce.

The brief cooking time keeps the vegetables from becoming too soft, while the pork makes the dish more substantial. It is best eaten straight from the wok, while the vegetables still have some bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 232 calories, 20g protein, 14g carbs, 13g fat.

Pork provides most of the protein, while the vegetables and any rice served alongside contribute most of the carbohydrates. The oil and pork account for much of the fat, so pair the stir-fry with steamed rice and add a generous serving of vegetables if you want a more balanced plate.

Prepare everything before heating the wok

Evenly cut pork: keep the slices thin and the pieces small so they brown quickly and cook through in the short cooking time.

Vegetable sizes: cut the cabbage into roughly 5 cm squares and slice the carrot, onion and pepper thinly. Have the bean sprouts ready too, since the high-heat cooking moves quickly.

Build flavour in the wok

Garlic and ginger: warm them in the oil over medium heat before adding the pork. Keep them moving and avoid letting them darken, which can make their flavour harsh.

Pork: stir it for a couple of minutes, until browned. The recipe does not specify a precise cooking time, so use the colour and the small size of the pieces as your cues.

Keep the vegetables lively

High heat: raise the heat after adding the vegetables and stir constantly so they cook quickly rather than sitting in one spot.

Doneness: take the wok off the heat as soon as the vegetables have wilted. They should soften but retain some texture; prolonged cooking can make them limp.

Season to taste

Salt and soy: add the stated range of salt and the soy sauce, then taste and adjust with pepper as needed. Soy sauce is already savoury, so start at the lower end of the salt range if you prefer a gentler seasoning.

Finish off the heat: remove the wok from the hob once everything is mixed. This helps prevent the residual heat from overcooking the vegetables.

What to serve alongside it

Rice: serve the stir-fry with steamed rice to make a simple, filling meal and catch the savoury juices.

Extra vegetables: a light soup or a crisp side salad can round out the plate without adding another rich element.

Recipe notes & tips

• Cut and arrange all the ingredients before you turn on the hob.
• Use a large wok so the vegetables can be stirred freely over high heat.
• Keep stirring once the vegetables go in to help them cook evenly.
• Add salt gradually because the soy sauce also adds savoury seasoning.
• Serve as soon as the vegetables have wilted for the best texture.

Variations

• Add mushrooms: slice them thinly and cook them with the other vegetables.
• Swap the pork: use thinly sliced chicken or beef, adjusting cooking until it is cooked through.
• Make it vegetarian: omit the pork and add firm tofu, browning it before the vegetables.
• Add chilli: include a little sliced fresh chilli for a spicier finish.
• Serve with noodles: toss the cooked stir-fry with cooked noodles for a more substantial meal.

Common mistakes to avoid

• Crowded wok: the ingredients may steam rather than stir-fry; use a larger wok or cook in batches.
• Uneven pork pieces: thicker pieces may take longer to cook; slice the pork thinly and cut it small.
• Overcooked vegetables: they can turn limp; stop cooking as soon as they wilt.
• Burnt aromatics: garlic and ginger can become bitter; keep the heat at medium until the pork goes in.
• Too much salt: soy sauce adds seasoning too; begin with the lower amount and taste before adding more.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in a hot wok or frying pan until piping hot, stirring frequently; the vegetables will be softer than when freshly cooked.

Frequently asked questions