Pork Stir Fry
This pork stir fry is a quick, colorful dinner made with tender pork tenderloin, crisp vegetables, and a simple savory sauce.
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
- Slice the pork thinly: Cutting the pork tenderloin thin and against the grain helps it cook quickly and stay tender.
- Cook pork first, then vegetables: Removing the pork before cooking the vegetables prevents overcooking and keeps the meat juicy.
- Keep the heat high: Stir fry cooks best over medium-high heat to develop flavor without steaming the ingredients.
- Stir the sauce before adding: Give the sauce one last whisk so the cornstarch is fully incorporated and thickens evenly.
- Serving suggestions: Serve with Japanese Clear Onion Soup or pair with Asian Cucumber Noodle Salad for a simple, balanced dinner.
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