Sweet and Tangy Pork and Vegetable Stir Fry

Sweet and Tangy Pork and Vegetable Stir Fry

Sweet and Tangy Pork and Vegetable Stir Fry

This pork and veggie stir-fry with pitted prunes continues to be one of the best-loved Asian recipes ever. Delish!

  • People: Serves 3
  • Prep/Cook Time: 10 min / marinate overnight / 20 min
  • Health: 661 calories per serving
Sweet and Tangy Pork and Vegetable Stir Fry

This pork and veggie stir-fry with pitted prunes continues to be one of the best-loved Asian recipes ever. Delish!

  • People: Serves 3
  • Prep/Cook Time: 10 min / marinate overnight / 20 min
  • Health: 661 calories per serving

Ingredients

Teriyaki Sauce
  • 10 Mariani Pitted Prunes
  • 1/2 cup chicken stock or reduced-sodium broth
  • 1/4 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon sesame oil
  • 1 teaspoon chili garlic sauce
  • 1/2 teaspoon ground ginger  
Stir-Fry
  • 2 tablespoons vegetable oil
  • 1 pound boneless pork loin or tenderloin, cut into bite-size pieces
  • 1 cup cubed onion
  • 4 cups assorted cut vegetables (cubed bell pepper, sliced zucchini, snow peas)
  • 4 Mariani Pitted Prunes, cut into 1/4-inch pieces
  • Sliced green onions, toasted sesame seeds, and fresh cilantro leaves (optional toppings)

Instructions

Teriyaki Sauce
  • 1. Heat the oil in a pan over a medium heat. Add the squash and fry, covered, for 25 mins, turning every so often. Add the halloumi and turn the heat up to high. Fry, uncovered, for a further 5 mins until golden and the squash is tender.
  • 2. Meanwhile, put the cooked quinoa in a large bowl. Stir in the rocket and most of the coriander and pomegranate seeds, reserving some to garnish.
Stir-Fry
  • 1. This sauce is sweetened and thickened with prunes making it tasty and better for you than store-bought sauces. Serve over rice to complete the meal.  Place all teriyaki sauce ingredients in a small blender or food processor and process until smooth. Heat oil in a very large skillet or wok set over high heat.
  • 2. Add pork and cook for 5 minutes or until browned, stirring frequently. Add onion and cook for 5 minutes more. Add vegetables and cook for 3 minutes or until crisp-tender. Reduce heat to low and add sauce to skillet; cook and stir until heated through.
  • 3. Serve over rice and top with diced prunes, green onions, sesame seeds, and cilantro leaves, as desired.  

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