Pork Stir Fry
This simple and easy Pork Stir Fry is a perfect throw-together meal great for a healthy lunch or dinner that only needs 25 minutes.
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Why You'll Love This Recipe:
Quick and easy: Ready in under 30 minutes for a simple weeknight meal.
Loaded with veggies: A colorful mix of crisp, fresh vegetables adds nutrients and texture.
Flavor-packed: The savory-sweet sauce blends soy, garlic, and honey for perfect balance.
Customizable: Works just as well with chicken, beef, or shrimp.
Great for meal prep: Reheats beautifully for healthy lunches all week.
Ingredients to Make Pork Stir Fry:
- pork tenderloin. Lean, tender, and quick-cooking, perfect for stir-frying. Slice thinly against the grain for best texture.
- olive oil. Adds richness and helps the pork brown evenly.
- vegetables. Use a mix of broccoli, bell pepper, snap peas, carrots, and mushrooms for color and crunch.
- garlic cloves. Freshly minced garlic gives the sauce a bold, aromatic flavor.
- chicken broth. Creates the base of the stir-fry sauce; vegetable broth also works.
- soy sauce. Adds savory umami flavor, use low sodium if preferred.
- honey. Balances the saltiness of the soy sauce with a touch of sweetness.
- cornstarch. Thickens the sauce to a glossy finish that coats the pork and vegetables perfectly.
How to Make Pork Stir Fry:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add pork and cook for 4-5 minutes until browned and cooked through. Remove from the skillet and set aside.
- Add onion, broccoli, bell pepper, snap peas, carrot, mushrooms, and garlic to the same skillet.
- Sauté for 5-7 minutes until vegetables are tender-crisp.
- In a small bowl, whisk together chicken broth, soy sauce, honey, and cornstarch until smooth.
- Pour the sauce into the skillet and cook for 1-2 minutes, stirring until thickened.
- Return the pork to the pan and toss everything together until well coated. Serve immediately over rice or noodles.
Recipe Notes & Tips:
- Prep all ingredients first: Stir fry cooks quickly, so have your pork sliced, vegetables chopped, and sauce mixed before you start cooking.
- Use a large skillet or wok: The more surface area, the better your pork and vegetables will sear without steaming.
- Cook the pork in batches if needed: Overcrowding the pan can cause the meat to release moisture and lose its caramelized edges.
- Cut vegetables to similar sizes: This ensures everything cooks evenly and finishes at the same time.
- Add firmer vegetables first: Broccoli and carrots take longer to soften than mushrooms or snap peas, stagger the cooking time accordingly.
- Whisk the sauce well before adding: The cornstarch can settle at the bottom; re-whisk to make sure it blends smoothly into the liquid.
- Don't over-thicken the sauce: It will continue to thicken slightly as it cools, so remove from heat when it just starts to coat the back of a spoon.
- Adjust to taste: Add more soy sauce for saltiness, honey for sweetness, or a splash of rice vinegar for brightness.
Serving Suggestions:
- Japanese Clear Onion Soup
- Asian Cucumber Noodle Salad
- Veggie Spring Rolls
- Cilantro Lime Cauliflower Rice
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooled stir fry in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a skillet over medium heat with a splash of water or broth until heated through.
FAQs:
Yes, pork loin or thinly sliced boneless chops work well too, just avoid fattier cuts like shoulder for this quick stir fry.
Try zucchini, baby corn, cabbage, or green beans. This recipe is very flexible based on what's in your fridge.
Add chili flakes, sriracha, or a dash of chili oil to the sauce for heat.
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Pork Stir Fry
Ingredients
- 1 pound pork tenderloin, thinly sliced
- 2 tablespoon olive oil
- 1 onion, diced
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup sugar snap peas
- 1 cup carrot, peeled and sliced
- 1 cup white mushrooms, sliced
- 2 garlic cloves, minced
- ¼ cup chicken broth
- ¼ cup soy sauce
- 1 tablespoon honey
- 1 tablespoon cornstarch
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add pork and cook for 4-5 minutes until browned and cooked through. Remove from the skillet and set aside.
- Add onion, broccoli, bell pepper, snap peas, carrot, mushrooms, and garlic to the same skillet.
- Sauté for 5-7 minutes until vegetables are tender-crisp.
- In a small bowl, whisk together chicken broth, soy sauce, honey, and cornstarch until smooth.
- Pour the sauce into the skillet and cook for 1-2 minutes, stirring until thickened.
- Return the pork to the pan and toss everything together until well coated. Serve immediately over rice or noodles.
Nutrition
Notes
- Prep all ingredients first: Stir fry cooks quickly, so have your pork sliced, vegetables chopped, and sauce mixed before you start cooking.
- Use a large skillet or wok: The more surface area, the better your pork and vegetables will sear without steaming.
- Cook the pork in batches if needed: Overcrowding the pan can cause the meat to release moisture and lose its caramelized edges.
- Cut vegetables to similar sizes: This ensures everything cooks evenly and finishes at the same time.
- Add firmer vegetables first: Broccoli and carrots take longer to soften than mushrooms or snap peas, stagger the cooking time accordingly.
- Whisk the sauce well before adding: The cornstarch can settle at the bottom; re-whisk to make sure it blends smoothly into the liquid.
- Don't over-thicken the sauce: It will continue to thicken slightly as it cools, so remove from heat when it just starts to coat the back of a spoon.
- Adjust to taste: Add more soy sauce for saltiness, honey for sweetness, or a splash of rice vinegar for brightness.
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It was delicious! Thank you