Pork Stir Fry
Servings: 4
Calories: 349kcal
Tender pork and crisp veggies coated in a sticky stir fry sauce, this Pork Stir Fry will be one of your go-to meals when craving takeout!
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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
Calories: 349kcal | Carbohydrates: 26g | Protein: 24g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 1534mg | Potassium: 822mg | Fiber: 4g | Sugar: 14g | Vitamin A: 6808IU | Vitamin C: 74mg | Calcium: 70mg | Iron: 2mg
