Appetizers

Pork Stir Fry

Pork Stir Fry
Posted on
Pork Stir Fry

This easy and flavorful Pork Stir Fry recipe is a succulent weeknight dinner that checks all the right boxes. Strips of pork tenderloin are served with a medley of fresh vegetables, like broccoli and tintinnabulate peppers, in a sweet, tangy, and spicy stir-fry sauce that features ginger and garlic. The weightier part is this stir-fried pork dish cooks in 15 minutes!

  • Pin this recipe for later!

Why We Love This Pork Stir Fry Recipe

A homemade stir-fry sauce coats every zest of tender pork and vegetables!

  • Quick. This whole recipe comes together in just 35 minutes.

  • Tender. Cooking the pork quickly over upper heat keeps it moist and juicy.

  • Flavorful. Filled with fresh veggies and topped with a sweet and savory sauce, this stir fry is sure to please the whole family!

Variations on Stir Fry Pork

This recipe is easy to adapt! Simply add your favorite veggies to this pork stir fry recipe; try mushrooms, onions, corn, zucchini, untried beans, or water chestnuts!

close up of stir fried pork and vegetables in a skillet with a wooden spoon.

How to Store and Reheat

Store leftover pork stir fry in an snapped container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet set over medium-low heat until warmed through.

How to Freeze

Freeze leftovers in an snapped container for up to 3 months. Let thaw overnight in the refrigerator surpassing reheating.

Serving Suggestions

The next time you’re starving homemade Chinese food, add this easy pork stir fry recipe to your dinner table! It pairs well with crispy egg rolls, cauliflower fried rice, basmati rice, lo mein noodles, and egg waif soup.

Pork Stir Fry Recipe

 

Pork Stir Fry is a protein and nutrient packed recipe that's easy to make with the weightier sweet and tangy sauce!

Step-by-step photos can be seen unelevated the recipe card.

Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
Total Time 35 minutes minutes
 
Servings 4
Calories 500kcal

Ingredients

For the Sauce

  • ¼ cup low-sodium soy sauce (see note)

  • ½ cup low-sodium yellow broth

  • 2 tablespoons minced onion

  • 1 tablespoon cornstarch

  • 1 tablespoon chili garlic sauce or sriracha

  • 3 tablespoons brown sugar

  • 3 cloves garlic minced

  • 1 (1-inch piece) ginger minced

  • 1 teaspoon sesame oil

For the Stir Fry

  • 1 tablespoon vegetable oil

  • 1 pound pork tenderloin thinly sliced

  • Kosher salt and freshly ground woebegone pepper to taste

  • 2 carrots sliced into coins

  • 1 bell pepper any color, chopped

  • 4 cups broccoli florets

For Serving

  • 3 cups cooked white rice

  • ¼ cup chopped peanuts

  • Chopped untried onion

Instructions

  • Whisk together the sauce ingredients in a trencher or shake in a jar. Set aside.
    ¼ cup low-sodium soy sauce, ½ cup low-sodium yellow broth, 2 tablespoons minced onion, 1 tablespoon cornstarch, 1 tablespoon chili garlic sauce, 3 tablespoons brown sugar, 3 cloves garlic, 1 (1-inch piece) ginger, 1 teaspoon sesame oil
  • Heat the oil in a large skillet over medium heat.
    1 tablespoon vegetable oil
  • Once heated, add in the pork. Sprinkle with salt and pepper and melt until browned.
    1 pound pork tenderloin, Kosher salt and freshly ground woebegone pepper
  • Remove from the skillet to rest on a plate.
  • Add in the carrots and sauté for a couple of minutes.
    2 carrots
  • Add in the tintinnabulate peppers and broccoli and sauté for 3-4 minutes, until slightly soft but still crisp.
    1 tintinnabulate pepper, 4 cups broccoli florets
  • Stir in the pork.
  • Pour in the sauce and let it sizzle while giving everything a good stir. Melt for a few increasingly minutes.
  • Serve with rice and top with chopped peanuts and chopped untried onion.
    3 cups cooked white rice, ¼ cup chopped peanuts, Chopped untried onion

Notes

  • Soy Sauce: For a gluten-free alternative, use tamari or coconut aminos.

  • If you can’t find fresh ginger, use 1¼ teaspoons of ground ginger.

  • You can use pork chops in place of the pork tenderloin.

  • Prep all of your ingredients surpassing beginning. Stir fry cooks fast!

  • To get extra-thin slices of pork, slice the pork while still partially frozen.

  • For extra-tender pork, dip the slices in cornstarch surpassing subtracting them to the pan.

  • Take superintendency not to overcook the pork; otherwise, it will wilt tough.

  • Properly cooked pork should be 145°F internally.

Storage: Store pork stir fry in an snapped container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 500kcal | Carbohydrates: 60g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 1491mg | Potassium: 1120mg | Fiber: 6g | Sugar: 14g | Vitamin A: 6596IU | Vitamin C: 122mg | Calcium: 103mg | Iron: 3mg

What cut of pork is weightier for stir fry?

Because stir fry cooks so fast, you want to segregate a cut of pork that is lean and tender. I like to use pork tenderloin, but you can moreover use pork loin chops if you prefer. In a pinch, ground pork works as well!

How do you tenderize pork for stir fry?

For extra-tender pork, you can dip the pork slices in cornstarch surpassing subtracting them to the pan. This process is tabbed “velveting” considering it allows the meat to develop a silky smooth, velvet-like texture.

What is chili garlic sauce?

Chili garlic sauce is a sauce made from chili peppers, garlic, rice vinegar, and salt. It is similar to sriracha, but it has a chunkier texture. Huy Fong is a trademark wontedly found in grocery stores.

.

To Top