Are you tired of constantly having chicken for lunch at work? Try this 400-calorie pork stir-fry meal prep with ginger and soy. It will save your taste buds!
Saucy, crispy, savory, and full of flavors! The meal is high protein, dairy-free, and contains only 400 calories per serving.
What Can You Put Into a Pork Stir Fry?
What I personally love about any stir-fry is the flexibility they come with. You can get creative, use your favorite vegetables, sauces, spices, and the meal will mostly turn out alright.
For this is specific meal prep, I’m using green beans, snow peas, bell peppers, which are a little high in protein and have a good amount of fiber.
However, you could easily use broccoli, kale, cauliflower, Brussel sprouts, or even asparagus. The choice is vast, just make sure you know how long approximately every vegetable takes to cook, so you don’t end up burning one ingredient and undercooking another!
Otherwise, the choice is really yours. If you’re on a low carb diet, make sure you’re sticking with your low carb vegetables. In general, always aim for using green vegetables as they tend to be more nutritious and less carb-heavy.
What Pork to Use for This Stir Fry Meal Prep
When it comes to making stir-fries, you want to stick with lean pork cuts. So, you would want to use pork tenderloin or even ground pork.
As long as your meat is mostly protein, it will work very well in a stir fry. In that way, the pork will get crispy, and you’ll have the perfect meal prep bowl you’ve been looking for.
Tips for Making This Meal Prep
- If you’re using frozen pork, you will want to cut it while it’s still partially frozen. It will help you to do a more thorough job with it. Once the meat is softer, cutting gets so much more difficult!
- Save yourself from the trouble, and slice your veggies ahead of the meal prep. A stir-fry takes only around 10-15 minutes to cook, so it’s happening fast! You don’t want to end up burning any of the ingredients just because you had to slice all the peppers, and it took you ages.
- You can always prepare for your high protein meal prep. Slice your vegetables ahead of time and have them frozen. For example, bell peppers can be easily stored in your freezer and taken out whenever you need them.
- Stir your ingredients often. Since this stir-fry is so quick to cook, you want to make sure that all the ingredients have a chance of being cooked evenly. So, frequent stirring is essential!
- When you’re trying to thicken up the stir-fry, make sure the mixture of corn-starch and water is mixed until smooth. Otherwise, you might experience clumping, which will ruin the stir-fry.
- Use a wok or a large skillet when possible. We want to maximize the cooking surface so that all the ingredients have a chance to cook well.
What You’ll Need to Make This Meal Prep
Glass food containers or plastic ones – use glass containers to keep your food fresh for longer. They tend to seal the food better. However, they’re a little heavier. So, not so easy to carry around. Meanwhile, plastic containers might not keep your food fresh for as long; they’re much lighter.
Large skillet or a wok– the larger the skillet, the better. It means that you can meal prep more containers in one go and save your time. You could also just use a wok!
Sharp knives – here is a good budget knife that’s sharp enough and heavy enough. Obviously, you can get your knife sets for hundreds of dollars, but I stick to the budget here.
Dark soy sauce – some say that soy sauce is the secret to making most recipes just that more authentic. If your macro-friendly meal prep is missing something, it might be soy sauce!
Other Meal Prep Recipes
25 High Protein Lunches – if you’re serious about eating a high protein diet, these lunch ideas will introduce enough variety to your meal plan.
20 Sheet Pan Recipes – some of the quickest and easiest meal prep ideas are actually sheet pan meals. You just throw everything into the oven and let the magic happen for you!
Spicy Curried Chicken Meal Prep – this is a high protein and low carb meal that introduces a few Indian flavors.
High Protein Spicy Chickpeas – there’s going to be days when you’ll be tired of eating meat or fish. This recipe is vegetarian and yet higher in protein.
20 Chicken Meal Prep Ideas – take your meal prep game to a whole new level with these chicken meal ideas. There are so many ways to make chicken taste delicious!
Watch Full Instructions
Stir-Fried Pork Meal Prep With Ginger and Soy
These stir-fried pork meal prep bowls will bring Asian flavors into your home. High in protein, dairy-free and only 400 calories per box.
- 9 oz pork tenderloin (250g), cut into chunks
- 1 tsp cornflour
- 2 tbsp dark soy sauce
- 2 tbsp olive oil
- 2.5 oz green beans (75g)
- 1 red pepper, deseeded and sliced
- 1 yellow pepper, deseeded and sliced
- 1 green pepper, deseeded and sliced
- 2.5 oz snow peas (75g)
- ½ oz fresh root ginger (75g), finely chopped
- 2 garlic cloves, minced
- 4 spring onions, cut into short lengths
- black pepper
- 2 tbsp of water
- Cut the pork into chunks and remove all the fat on the meat. Mix cornflour with 2 tbsp of cold water.
- Add 1 tbsp olive oil to the frying pan, heat it up and add the pork. Stir-fry for 2 minutes until the meat is lightly brown but not fully cooked.
- Remove the pork and add another tablespoon of olive oil to the frying pan. Slice the peppers and add them to the pan. Afterward, add in the green beans.
- Cook for 2 minutes and add snow peas. Add ginger, garlic and spring onions and stir-fry.
- Now return the pork to the frying pan, add in soy sauce, and the mixture of cornflour and water. Cook for another 2-4 minutes until the meat is fully cooked and the sauce thickened up.
Nutrition Information:Yield: 2 meal prep bowls Serving Size: 1 meal prep bowl
Amount Per Serving: Calories: 409Total Fat: 19gSaturated Fat: 3.6gTrans Fat: 0.1gUnsaturated Fat: 2.4gCholesterol: 81mgSodium: 962mgCarbohydrates: 29gNet Carbohydrates: 22.2gFiber: 6.8gSugar: 8gProtein: 32g
Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.