Leftover Pork Stir-fry
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By Christina Green
Leftover Pork Stir-fry
5 steps
Prep:10minCook:30min
Minimum requirements for the sauce: Hoisin and soy sauces. For a faster meal (under 20 minutes) use a bag or two of frozen vegetables.
Updated at: Tue, 21 Oct 2025 14:57:19 GMT
Nutrition balance score
Good
Glycemic Index
65
Moderate
Glycemic Load
40
High
Nutrition per serving
Calories528.1 kcal (26%)
Total Fat22.9 g (33%)
Carbs61.6 g (24%)
Sugars13.3 g (15%)
Protein19.2 g (38%)
Sodium1089.2 mg (54%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 Cupspork
leftover
1 cupJasmine rice
uncooked, or 2 cups prepared
2 Tbspsesame oil
¼ cuphoisin sauce
2 Tbspsoy sauce
1 Tbsprice wine vinegar
Brown Sugar
1 Tbspchili garlic sauce
1 inchfresh ginger
minced or grated
3cloves garlic
minced
3carrots
sliced thin
2 cupsBaby broccoli
cut up
red pepper
julienned
1can baby corn
Instructions
Step 1
Cook rice according to package directions.
Step 2
While rice is cooking, mix wet ingredients in a small bowl and set aside.
Step 3
Heat 2 tbsp. oil in a wok or skillet. Add garlic and ginger and stir for 30 seconds.
Step 4
Add vegetables and cook, stirring frequently, until hot and desired tenderness. Carrots first, then broccolini, then the others.
Step 5
Add sauce and stir. Add meat and stir until hot. Serve over rice
Notes
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