We are sweetening things up today with this simple Pork Stir Fry recipe. Using an orange, a little brown sugar, some soy sauce, and a bit of garlic and ginger, this stir fry is the perfect amount of sweet and salty. The steps and the ingredients in this stir fry recipe are refreshingly simple! Keep reading to learn more, or you can skip right down to the recipe here.

The inspiration for this recipe.

I saw a recipe in my Cooking Light Real Family Food cookbook that used juice from an orange in the sauce, and it used chopped cabbage. This recipe is inspired by that recipe. (You can get a copy of the cookbook here.)

By using a bag of coleslaw with cabbage and shredded carrots, we kept the cooking steps really simple. Want to change things up a bit? In the cookbook, they also added mangoes and mint to their stir fry, so that is something you may like to try!

Bringing the points down.

I added Uncle Ben’s Basmati Ready Rice, but the truth is this recipe tastes great with or without the rice, and I really did not use much. If you leave out the rice, it will bring the points down to 6 WW SP per serving. I love the Ready Rice because you can have it cooked in just 90 seconds, and you don’t have to dirty up an extra pot to cook the rice.

Another option to bring down the points would be to swap out the pork for boneless, skinless chicken breasts. Changing out the pork for chicken would bring this recipe down to 4 WW SP per serving!

Keeping things simple.

We talked about how using a bag of coleslaw and ready rice keep the steps simple in this recipe. Another thing you will notice is that I tell you to dump out the leftover flour after coating the pork and add in more ingredients in the same bowl later. This is to keep you from dirtying up two bowls when it is not necessary.

The combination of these three things (coleslaw, Ready Rice, and re-using a bowl) is why I am calling this a “Simple Pork Stir Fry” recipe. I hope you love it!

Here is what you need:

1 tablespoon extra virgin olive oil
1 pound lean boneless pork chops, fat trimmed, cut into thin strips
1/4 cup flour
1/4 cup soy sauce
2 tablespoons ginger, minced
1/2 orange, juiced (about 2 tablespoons juice)
1 tablespoon brown sugar
2 tablespoons cornstarch
4 garlic cloves, minced
1 (14 ounce) bag coleslaw mix with shredded carrots
1 (8.5 ounce) bag basmati Ready Rice

Here is what you do:

Heat oil in a large stir fry pan set to medium-high heat.

In a small bowl, toss pork in with flour until pork is fully coated. Throw out remaining flour from the bowl and set the bowl aside.

Add the flour-coated pork to the stir fry pan and toss it in with the oil. Cook pork 4-6 minutes, or until slightly browned, mixing halfway through cooking time.

Use empty bowl (from flour) to mix soy sauce, ginger, orange juice, brown sugar, cornstarch, and garlic. Pour soy sauce mixture in with the pork and allow to cook 2 minutes, mixing as it cooks. Sauce will thicken as it cooks, making the pork sticky and delicious.

Add in the coleslaw and cook an additional 2 minutes, tossing ingredients as it cooks so the coleslaw is coated in the sauce.

Microwave the basmati rice in the microwave, according to the directions on the package.

Serve 1/4 cup rice with 1 cup pork stir fry.

Makes 6 servings.
One serving is 1/4 cup rice with 1 cup pork stir fry.
One serving is 6 Green, 6 Blue, and 6 Purple points.

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Print Recipe

Simple Pork Stir Fry

6 Green, 6 Blue, and 6 Purple points per serving.

Makes: 6 servings

Calories: 173

Author: Alisha Hughes

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound lean boneless pork chops, fat trimmed, cut into thin strips
• 1/4 cup flour
• 1/4 cup soy sauce
• 2 tablespoons ginger, minced
• 1/2 orange, juiced (about 2 tablespoons juice)
• 1 tablespoon brown sugar
• 2 tablespoons cornstarch
• 4 garlic cloves, minced
• 1 14 ounce bag coleslaw mix with shredded carrots

Instructions

• Heat oil in a large stir fry pan set to medium-high heat.
• In a small bowl, toss pork in with flour until pork is fully coated. Throw out remaining flour from the bowl and set the bowl aside.
• Add the flour-coated pork to the stir fry pan and toss it in with the oil. Cook pork 4-6 minutes, or until slightly browned, mixing halfway through cooking time.
• Use empty bowl (from flour) to mix soy sauce, ginger, orange juice, brown sugar, cornstarch, and garlic. Pour soy sauce mixture in with the pork and allow to cook 2 minutes, mixing as it cooks. Sauce will thicken as it cooks, making the pork sticky and delicious.
• Add in the coleslaw and cook an additional 2 minutes, tossing ingredients as it cooks so the coleslaw is coated in the sauce.
• Microwave the basmati rice in the microwave, according to the directions on the package.
• Serve 1/4 cup rice with 1 cup pork stir fry.