Pork and Potato Stir-Fry with Broccoli and Spinach

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Pork and Potato Stir-Fry with Broccoli and Spinach AI-generated image
30 minTotal time
MediumDifficulty
450kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Broccoli Cauliflower florets
  • Spinach Baby kale
  • Vegetable oil Canola oil

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein27 g
Carbohydrates42 g
Fat18 g

Fiber 6 g · Sugar 5 g · Sodium 900 mg

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A delicious and nutritious stir-fry dish featuring tender pork, crispy potatoes, and a medley of vegetables.

Main Dish

Steps

  1. Heat vegetable oil in a large pan or wok over medium-high heat.
  2. Add the sliced pork and cook until browned and cooked through. Remove from the pan and set aside.
  3. In the same pan, add the diced potatoes and cook until golden and crispy. Remove from the pan and set aside.
  4. Add the sliced onion and minced garlic to the pan and sauté until fragrant and translucent.
  5. Add the broccoli florets and cook for 2-3 minutes until slightly tender.
  6. Return the cooked pork and potatoes to the pan.
  7. Stir in soy sauce, oyster sauce, and sesame oil. Season with salt and pepper to taste.
  8. Add the spinach leaves and cook until wilted.
  9. Serve hot and enjoy!

Tips for Pork and Potato Stir-Fry with Broccoli and Spinach

  • Cut the potatoes into evenly sized pieces so they crisp at a similar pace; overcrowding the pan can leave them soft.
  • The finished stir-fry should have browned pork, golden potato edges, bright broccoli and just-wilted spinach.
  • Have the sauces and vegetables ready before cooking; the quick sequence leaves little time to prep once the pan is hot.

Drink pairing

A dry, crisp lager
Its clean, refreshing character complements the savory sauces and balances the crisp potatoes.

0% option: Sparkling water with a squeeze of lime

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the pork is cooked?
The thin slices should be browned with no raw-looking centers. Avoid crowding the pan, which can make them release moisture and steam.

Can I prepare anything ahead?
You can peel and dice the potatoes and slice the onion ahead; keep the cut potatoes covered in cold water in the refrigerator, then drain and dry them well before cooking.

What should the potatoes look and feel like?
Look for golden edges and a crisp exterior, with a tender center. If the pieces are crowded, they may soften rather than brown.
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