Asian Wok Fry Pork Loin


  • 4 red bell peppers

  • 4 yellow bell peppers

  • 4 green bell peppers

  • 12 oz. bean shoots

  • 12 oz. snow peas

  • 12 oz. button mushrooms

  • 2 lbs. broccoli florets

  • 2 oz. fresh ginger, minced

  • 2 oz. garlic, minced

  • 5 lbs. pork loin, cut into 1-inch x 1/8-inch thick strips*

  • 6 oz. fresh orange juice

  • 6 oz. guava juice

  • 3 oz. soy sauce

  • 3 oz. teriyaki sauce


  1. Prepare all vegetables in advance of stir frying. Heat large wok over stove top and coat with sesame oil.

  2. Add pork loin strips and wok sear until color is visible on pork. Add the garlic and ginger and blend with the pork for one minute. Add the vegetables and mix well with the pork blend. Add all liquids and reduce for two minutes. Serve right away over rice or pasta.

*Tofu can be substituted for the pork as a vegetarian option

Serves 12.

Recipe by Daniel H., Flik Independent School Dining Executive Chef

#nutfree #entrees

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