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Veggie Pork Saute

Rated as 4 out of 5 Stars

"When time is of the essence, try this swift meal-in-one from Audra LeGay. The Grand Junction, Colorado reader serves a lightly sauced combination of pork, mushrooms, zucchini and tomato over a bed of cooked rice."
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30 m servings
Original recipe yields 4 servings


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  1. In a large resealable plastic bag, combine 3 tablespoons flour, Italian seasoning, salt and pepper. Add pork; seal bag and shake to coat. In a large skillet over medium-high heat, brown pork in 3 tablespoons butter and oil; remove and keep warm.
  2. In the same skillet, saute the onion, celery and mushrooms in remaining butter for 5 minutes. Add pork and zucchini; saute until meat juices run clear and vegetables are tender.
  3. Stir in the tomato. Place the remaining flour in a small bowl; stir in the broth and vinegar until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.


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This was ok, I prefer something with a bit more flavor in the sauce. Over all I recomend it, I love the variety of veggies in it.

One of the best non-Asian pork stir fries I have made! This is how I adapted the recipe to my taste: used non-salt Garden Seasoning instead of Italian; sauteed the pork along with red onion, o...

A good non-Asian stir-fry. I had to change some things based on what I hand though; didn't have any mushrooms or celery so I substituted one cup of coleslaw mix veggies & about a teaspoon of cel...