Best 3 Leftover Pork Roast Stir Fry Recipes

In the pursuit of culinary excellence, leftover pork roast stir fry stands as a testament to the boundless creativity within the realm of cooking. This versatile dish transforms humble leftovers into a vibrant masterpiece, combining the savory essence of tender, slow-cooked pork with an array of crisp vegetables, aromatic seasonings, and tantalizing sauces. Whether you are seeking a quick and easy weeknight meal or a delectable dish to impress dinner guests, this culinary exploration will guide you through the intricacies of creating an unforgettable leftover pork roast stir fry that will leave your taste buds craving more.

Let's cook with our recipes!

LEFTOVER PORK CHOP STIR FRY

Leftover Pork Chop Stir Fry image

Make and share this Leftover Pork Chop Stir Fry recipe from Food.com.

Provided by Team Rocco

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons sesame oil
1/4 onion, chopped
2 garlic cloves, minced
1 -1 1/2 lb left-over pork chop
1 cup stir fry vegetables (I prefer snow peas and carrots, but broccoli would be good too!)
6 tablespoons honey
1/4 cup soy sauce
1/4 teaspoon red pepper flakes (more or less depending on heat preference)
1/4 teaspoon ginger
2 tablespoons toasted sesame seeds

Steps:

Cut the left-over pork chops into thin strips at a slight bias.
Heat 1 tablespoons seame oil over medium heat. Add garlic and onion and sautee until tender.
In the meanwhile, mix ingredients for the sauce in a small bowl or measuring cup.
Add pork to the garlic and onion and cook until warmed through
Add stir fry veggies and cook for about 2 minutes more, adding the sauce at the last minute. (A little cornstarch can be added here if you want the sauce thicker).
Serve over your favorite rice or noodles.

Nutrition Facts : Calories 405.3, Fat 20.5, SaturatedFat 4.8, Cholesterol 78.2, Sodium 1070.5, Carbohydrate 30.1, Fiber 1.4, Sugar 26.5, Protein 26.9

PORK VEGGIE STIR-FRY

Pork Veggie Stir-Fry image

Even kids find this colorful combo of vegetables, pork strips, seasonings and peanuts very appealing. Serve it over rice for a main dish that needs no sides. -Laurel Reisinger, Saskatoon, Saskatchewan

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

3 cups sliced cauliflower
3 tablespoons vegetable oil, divided
2 medium carrots, julienned
1 can (15 ounces) whole baby corn, rinsed and drained
1/2 cup frozen peas, thawed
1 pound boneless pork, cut into thin strips
2 green onions, thinly sliced
2 garlic cloves, minced
1 tablespoon minced fresh gingerroot
1/2 to 1 teaspoon chili powder
1 cup water
1/4 cup soy sauce
4 teaspoons honey
2 teaspoons chicken bouillon granules
4 teaspoons cornstarch
2 tablespoons cold water
1/4 cup salted peanuts
Hot cooked rice, optional

Steps:

In a skillet or wok, stir-fry cauliflower in 2 tablespoons oil for 3 minutes. Add carrots; stir-fry for 2 minutes. Add corn and peas; stir-fry until vegetables are crisp-tender. Remove; keep warm. , Stir-fry pork in remaining oil for 2 minutes. Add onions, garlic, ginger and chili powder; stir-fry until pork is no longer pink. Remove; keep warm. , Combine 1 cup water, soy sauce, honey and bouillon in same pan. Combine cornstarch and cold water; gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. , Return vegetables and pork mixture to pan; heat through. Stir in peanuts. If desired, serve with rice.

Nutrition Facts : Calories 277 calories, Fat 14g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 1131mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 22g protein.

PORK & VEGETABLE STIR-FRY

Pork & Vegetable Stir-Fry image

"I love using leftovers from my pork roast this way!" This fantastic meal-in-one comes together in just 20 minutes. -Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon cornstarch
1/4 cup unsweetened apple juice
2 tablespoons sherry or additional unsweetened apple juice
2 tablespoons soy sauce
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
1 garlic clove, minced
1 tablespoon canola oil
2 cups cubed cooked pork
1/4 cup slivered almonds, toasted
Hot cooked rice

Steps:

In a small bowl, combine the cornstarch, apple juice, sherry and soy sauce until smooth; set aside., Stir-fry vegetable blend and garlic in oil for 1-2 minutes or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add pork; heat through. Sprinkle with almonds. Serve with rice.

Nutrition Facts : Calories 306 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 552mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

Tips:

For the best results, use leftover pork roast that is cold and has been refrigerated for at least 4 hours.
If you don't have any leftover pork roast, you can use boneless, skinless chicken breasts or thighs instead.
Feel free to add other vegetables to the stir-fry, such as broccoli, carrots, or snow peas.
If you want a spicier stir-fry, add a teaspoon or two of chili paste or Sriracha sauce.
Serve the stir-fry over rice, noodles, or quinoa.

Conclusion:

This leftover pork roast stir-fry is a quick, easy, and delicious way to use up leftover pork roast. It's also a great way to get your family to eat more vegetables. With a few simple ingredients and a little bit of time, you can have a healthy and satisfying meal on the table in no time. This stir-fry is also very versatile. You can use any type of leftover pork roast, and you can add any vegetables that you like. You can also adjust the spiciness of the stir-fry to your liking. So, next time you have some leftover pork roast, don't let it go to waste. Make this easy and delicious stir-fry instead!