With tender pork and crisp veggies coated in a sticky, sweet stir fry sauce, this Pork Stir Fry will be one of your go-to meals when craving takeout!
Recipe Must Haves
The ingredient list for this pork stir fry looks a little long, but you may already have some of them on hand! A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Pork – You can use either boneless pork chops or pork tenderloin. I like to use a leaner cut for this stir fry recipe.
- Flour
- Fine sea salt
- Ground black pepper
- Vegetable oil
- Broccoli florets
- Carrots
- White onion
- Red or orange bell pepper
- Scallions and sesame seeds
- Fresh garlic
- Fresh ginger
- Crushed red pepper flakes
- Low sodium soy sauce
- Chicken broth or vegetable broth
- Rice wine
- Light brown sugar
- Sesame oil
- Cornstarch
Make it A Meal
There are plenty of options for serving this pork stir fry! I personally like to serve mine with rice- either white rice or fried rice. You can even use cauliflower fried rice if you want to keep things low carb!
Another option is to serve it over noodles. Stir fry rice noodles are high in carbs, but super delicious.
5S Philosophy 👩🏻
- Salt – I like to use both low sodium broth and soy sauce to control the salt content a bit. I do add fine sea salt instead.
- Sauces – Making this homemade stir fry sauce is what sets this recipe over the top. However you can always buy a bottle of pre-made stir fry sauce instead to make things easier.
- Swaps – Instead of using pork, you could always swap it our for beef or chicken. And if you don’t like the veggies I used, try using something else like snow peas, zucchini, squash or baby corn.
- Senses – Tender pork sizzles in the pan, coated in a glossy, savory sauce with hints of garlic and ginger. Crisp veggies snap with each bite, while sweet, salty, and umami flavors mingle in a mouthwatering dance, with an irresistible aroma.
Pork Stir Fry
Ingredients
Stir Fry:
- 12 ounces boneless pork chops or pork tenderloin , cut into 1-inch cubes
- 1 tablespoon flour
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil divided
- 1 cup broccoli florets
- 1 cup carrots , sliced (cut on diagonal)
- 1 cup white onion , thinly sliced
- 1 cup red or orange bell pepper , thinly sliced
- Scallions and sesame seeds , for garnish
Stir Fry Sauce:
- 1 tablespoon vegetable or canola oil
- 2-3 tablespoons fresh garlic minced or pressed
- 1 tablespoon fresh ginger grated or minced
- 1 teaspoon crushed red pepper flakes
- 1/2 cup low sodium soy sauce
- 1/2 cup low sodium chicken broth or vegetable broth
- 1/3 cup rice wine
- 3 tablespoons light brown sugar
- 1 teaspoon sesame oil
- 1/2 cup water
- 2 heaping tablespoons cornstarch
Instructions
Stir Fry Sauce:
- I generally make the sauce first so it is ready for the stir fry. Heat the 1 tablespoon vegetable or canola oil in a medium saucepan over medium heat. When hot, add the 2-3 tablespoons fresh garlic minced or pressed, 1 tablespoon fresh ginger grated or minced and 1 teaspoon crushed red pepper flakes. Cook until fragrant, but before browning.
- Stir in the 1/2 cup low sodium soy sauce, 1/2 cup low sodium chicken broth or vegetable broth, 1/3 cup rice wine, 3 tablespoons light brown sugar and 1 teaspoon sesame oil until sugar dissolves. Reduce to low heat.
- In a small bowl, whisk together the 1/2 cup water and 2 heaping tablespoons cornstarch, add to the garlic sauce, whisking over low heat until it starts to bubble and turns glossy.
- Remove from the heat until ready to add to the pork stir fry.
Stir Fry:
- In a medium mixing bowl, toss the cubed 12 ounces boneless pork chops or pork tenderloin with the 1 tablespoon flour, ½ teaspoon fine sea salt and ½ teaspoon freshly ground black pepper.
- Meanwhile, heat the 2 tablespoons vegetable oil divided in a large skillet over medium heat. Remove the pork from the flour, tapping off any excess and add to the skillet.
- Cook the pork until all sides are lightly browned, approximately 6-7 minutes. Remove to a plate using a slotted spoon.
- If the skillet is dry, add an additional 1-2 teaspoons of oil and then the 1 cup broccoli florets, cooking for 2 minutes before adding the sliced 1 cup carrots and cooking for an additional 2 minutes. Lastly, add the sliced 1 cup white onion and sliced 1 cup red or orange bell pepper, cooking for another 2 minutes.
- Return the pork to the pan and pour the stir fry sauce over the mixture.
- Serve over white rice, fried rice or noodles. Top with chopped scallions or sesame seeds.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Storage and Freezing
You can make the sauce ahead of time and just store it in the refrigerator until you’re ready to combine it with the other ingredients.
Refrigerate leftovers for 3-5 days in an airtight container. You can reheat leftovers on the stove or in the microwave.
Yes! Freeze any leftovers for up to 3 months in a resealable freezer bag or freezer-safe container.
More Asian-Inspired Meals
While takeout is easy, making your favorite Asian-inspired meals at home is almost always more delicious. Here are some of our favorites.
