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Pork and Vegetable Stir Fry

One of the many blessings of multicultural television, apps, and books for children is the opportunity it gives parents to introduce our kids to new things, especially food. How many parents have heard themselves, at one time or another, explaining a Latin-flavored dish as one Dora eats? I was in the mood for Chinese food, and was stuck as to how I could convince my children that a multicolored, vegetable-heavy dish would be as enticing as, say, hot dogs and ketchup, when I decided to label it “Kai-Lan food” (from Nickelodeon’s Ni Hao, Kai-Lan). It’s surprising how easily preschool children are swayed by the fact that an imaginary cartoon character would eat this food, so therefore, so should I. Once we passed that initial roadblock, the sweet carrots, crunchy water chestnuts, and savory soy sauce caught their attention, and now “Kai-Lan food” is here to stay.

Pork and Vegetable Stir Fry


Jennifer@ onceamonthmeals.com


  • 4 each boneless pork chops, cubed
  • 2 Tablespoons low-sodium soy sauce
  • 0.25 teaspoon red pepper flakes
  • 0.25 teaspoon ground ginger
  • 1 Tablespoon vegetable oil
  • 1.25 cups onions, chopped
  • 1 teaspoon garlic, minced
  • 1.5 cups fat-free chicken broth
  • 16 ounces frozen stir fry vegetable blend of choice (I used a broccoli, carrots, cauliflower, sugar snap peas, super sweet white corn, mushrooms, water chestnuts, and red peppers combo)
  • 2 Tablespoons cornstarch
  • 0.25 cup water
  • additional soy sauce to taste


Place cubed pork in a bowl. Sprinkle with red pepper flakes, ginger, and soy sauce. Toss to coat, and let marinate at least 30 minutes in the refrigerator. Heat oil in a large skillet over medium heat. Add pork and brown meat, about 10 minutes. Add onion and saute until soft, about 5 minutes. Add in garlic, cooking for about a minute. Stir in chicken broth. Allow to reduce 30 minutes. Add in frozen vegetables and cook to preferred texture (Do you want some crunch to the veggies? Do you need them softer for younger children?). Mix cornstarch and water in a small bowl. Bring stir fry to a boil. Add in cornstarch mixture to thicken, boiling for an additional minute.

Freezing Directions:

Once cool, divide among freezer bags. TO SERVE: Thaw. Reheat in microwave. Serve over rice.

Nutritional Information: 

Calories 234, Total Fat 11.3g, Saturated Fat 3.9g, Total Carbs 13.3g, Fiber 2.2g, Protein 19.4g, WW Plus Points: 5

Servings: 6

**conversion chart image provided by Erik Spiekermann

2 Responses to “Pork and Vegetable Stir Fry”

  1. Kelsey says:

    Looks great! Do you use fresh ginger or dried ground ginger?

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