Stir-Fried Vegetables with Chicken or Pork

Stir-Fried Vegetables with Chicken or Pork


"I want to thank my Asian Friends at work for bringing some very tasty dishes to our potlucks and Cindy Ly for taking the time to write down the ingredients for me. This dish can be made with either chicken or pork."


40 m servings 192 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 14.7g
  • 5%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 1175 mg
  • 47%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes.
  2. Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes.
  3. In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.


  • Cook's Note:
  • You can substitute 1/2 pound boneless pork chops, cut into 1-inch cubes, for the chicken breast.
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  1. 115 Ratings


I stir-fry all the time, and I thought this was delicious, but the cooking times a methods needed a little tweeking! I always blanch my veggies for about 4 minutes in boiling water (everything ...

This recipe is not complex and not difficult to prepare, but it sure is good. I had a heavy dish for supper last night so I wanted to take it easy tonight and make something healthier. This was ...

I didn't have all of the veggies available that were called for so I substituted quite a few ingredients. I used about a pound of chicken cut into chunks, 3 cloves of garlic and some "red pepper...