Stir fried pork and vegetables

Oct 17, 2019

Using pork fillet as a regular feature at meal times is a great way to include lean protein. It is important to cook it at a high temperature and for a short a period of time. Paired with loads a fresh vegetables makes this meal a great addition to your weekly repertoire.

Preparation time: 15 minutes
Stove Top Time: 30 minutes
Serves: 4


2 teaspoons Canola oil
1/2 White onion, chopped
3 Garlic cloves, crushed
1 teaspoon Dried tarragon
1 Dried chilli, chopped
125g Mushrooms, chopped
1 cup Red cabbage, sliced
1 Green pepper, sliced
300-400g Pork fillet, thinly sliced
2 tablespoons Soya sauce
Juice of half a lemon


  • Heat the oil in a large frying pan or wok.
  • Add the onion, garlic and chilli. Stir-fry until the onion is soft.
  • Add the green pepper, cabbage and tarragon. Continue cooking until the cabbage starts to wilt. Mix frequently to avoid the vegetables sticking to the pan.
  • Add the mushrooms and cook until they start to shrink.
  • Move the vegetables to the sides of the pan to make a hole in the centre. Add the pork, making sure the stove is at a high heat. Cook until the pork is cooked through, this should take around 3-5 minutes.
  • Remove from the heat. Add the soya sauce and lemon juice.
  • Serve with brown rice or wholewheat noodles.

 Recipe by Kerryn Wuth

Kerryn is a registered dietitian in private practice working in Durban and Ballito.  She has a special interest in sports nutrition and using this to help athletes improve their performance. Read more about Kerryn Wuth


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