Pork Stir Fry Recipe

An easy pork stir fry is a quick meal with tender pork and lots of fresh veggies in a quick homemade pineapple sauce!

The whole family will love this recipe! Use your favorite veggies and pineapple chunks for a sweet tangy flavor.

Not only is it easy to whip up, but it can be tailored to what you have on hand! Add your favorite veggies and scoop it onto rice, over noodles, or even shredded lettuce for a flavorful and filling entrée that will have everyone asking for seconds!

And, leftovers? Yes, please! This recipe makes awesome leftovers to take to work or school the next day!

PORK Either pork loin chops or pork tenderloin work well! Keep in mind that pork can be (and should be) a touch pink in the middle to keep it nice and tender.

VEGGIESFresh or frozen will both work great! If using frozen, just run them under hot water to thaw (and drain well) them before adding to the recipe.

SAUCE The star of the dish! A bit sweet, a bit savory and a lot delicious it’s made with ingredients you likely have on hand. If you’re not a fan of pineapple juice, orange juice can be used.

VARIATIONSStir fry is great because anything goes! Add mushrooms, bell peppers, onions, corn, zucchini, or water chestnuts to stretch this dish even further. If you prefer a spicier sauce, try adding some chili pepper flakes! Want less spice? Skip the sriracha!

Did you love this Pork Stir Fry recipe? Be sure to leave a rating and a comment below!

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Pork Stir Fry

Pork Stir Fry will be your next go-to for Asian-inspired dishes!

Prep: 20min

Total: 45min

Serving Size: 1 serving

Nutrition Facts: calories 393 kcal, Carbohydrate 43 g, Protein 26 g, Fat 15 g, Saturated Fat 8 g, Cholesterol 57 mg, Sodium 675 mg, Fiber 8 g, Sugar 12 g, servingSize 1 serving

Ingredients:

• 12 ounces pork loin chops or pork tenderloin (cut into ½” strips)
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil (divided)
• 4 cups mixed vegetables
• 4 cloves garlic (minced)
• 1 teaspoon ginger (minced)
• ⅔ cup canned pineapple chunks in juice (*reserve juice for sauce)
• ⅓ cup water
• ⅓ cup pineapple juice from pineapple chunks above (or orange juice)
• ¼ cup low sodium soy sauce
• 2 tablespoons brown sugar
• ½ teaspoon sriracha (optional)
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch (for slurry )

Instruction:

1. Season pork with salt & pepper and toss with 1 tablespoon cornstarch. Refrigerate 15 minutes (while you prepare the remaining ingredients).
2. Combine all sauce ingredients except cornstarch and set aside.
3. Heat 1 tablespoon of oil over medium-high heat in a large pan. Stir fry pork in small batches until browned, (it does not need to be cooked all the way through). Remove from pan and set aside.
4. Add more oil to the pan if needed and add vegetables. Stir-fry until tender-crisp, about 3-4 minutes. Add garlic and ginger and cook for 30 seconds or until fragrant. Remove the vegetables from the pan.
5. Add the stir fry sauce and bring to a simmer.
6. Combine 1 tablespoon cornstarch with 2 tablespoons water and whisk into the boiling sauce a little bit at a time to reach desired consistency.
7. Add pork, pineapple and vegetables back to the pan and let simmer 2 minutes or just until heated through.
8. Serve with rice or noodles.

Garlic Ginger Pork Stir Fry

Change up your weeknight meal routine with this quick and easy garlic ginger pork stir fry!

Prep: 10min

Total: 20min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 315 kcal, Carbohydrate 16 g, Protein 29 g, Fat 14 g, Saturated Fat 8 g, Cholesterol 75 mg, Sodium 1104 mg, Fiber 1 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• 1 cup beef broth (reduced sodium is best)
• 2 Tbsp cornstarch
• 3 Tbsp light soy sauce
• 2 tsp dark soy sauce (optional but recommended)
• 2 Tbsp light brown sugar
• 1/2 – 1 tsp sambal oelek chili paste
• 1 1/2 tsp fresh ginger (grated)
• 1/4 tsp crushed red pepper flakes (reduce amount or omit for a much milder dish)
• 1 lb. boneless pork chops, sliced into thin strips against the grain ((about 1/4″ thick))
• 2 Tbsp vegetable oil, divided
• 4 cloves garlic, minced
• 1 1/2 tsp finely minced fresh ginger
• 1 cup snow peas
• 1/2 cup shredded carrots
• 1 cup mushrooms, sliced
• drizzle of toasted sesame oil
• minced fresh cilantro, for garnish
• chopped green onions, for garnish
• crushed peanuts, for garnish
• 8 – 12 oz hokkein stir fry noodles (udon or other stir fry noodles will work as well) ((optional))

Instruction:

1. In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauces, brown sugar, sambal oelek, ginger, and red pepper flakes; set aside.
2. Add stir fry noodles and pork; heat through. Drizzle with sesame oil, then top with garnishes and serve.

Easy Pork Stir Fry

Pork Stir Fry is the perfect idea for a week night meal! Serve over rice, cauliflower rice, or noodles of your choice.

Prep: 10min

Total: 25min

Serving Size: 1 grams

Nutrition Facts: calories 371 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 10 grams fat, Fiber 7 grams fiber, Protein 30 grams protein, Saturated Fat 2 grams saturated fat, servingSize 1 grams, Sodium 673 milligrams sodium, Sugar 18 grams sugar, unSaturated Fat 0 grams unsaturated fat

Ingredients:

• 1/4 cup reduced sodium soy sauce
• 1 teaspoon minced garlic
• 1/2 cup water
• 1/4 cup honey
• 1 tablespoon cornstarch
• 1 pound pork tenderloin
• 1 tablespoon olive oil
• 24 ounces frozen stir-fry vegetable blend

Instruction:

1. In a small bowl, mix soy sauce, water, garlic, honey and cornstarch. Set aside.
2. Slice the tenderloin in half lengthwise to make 2 pieces, then slice into smaller slices approximately 1/4 inch thick. Set aside.
3. Heat a large skillet over medium high heat. Add oil to lightly coat the pan. Add pork pieces and cook, stirring, until the pork is almost completely cooked, about 4 minutes.
4. Add frozen veggies to the pan and cook over medium high heat until thawed and no longer frozen.
5. Increase the heat to high. Add the stir fry sauce to the pan and cook over high heat, stirring constantly, until the mixture begins to boil. Reduce heat to low and cook for 1-2 minutes. Remove from heat. Sauce will thicken and coat the stir fry as it cools.

Crispy Pork Stir Fry

With snow peas, bell peppers, and green onions, this stir fry is so much better than takeout from Delish.com.

Prep: 10min

Total: 25min

Yield: 4

Nutrition Facts: calories 2228 Calories, Fat 78 g, Saturated Fat 22 g, Trans Fat 0 g, Cholesterol 289 mg, Sodium 3046 mg, Carbohydrate 243 g, Fiber 11 g, Sugar 42 g, Protein 117 g

Ingredients:

• 1 c. white rice
• 1 lb. pork, thinly sliced and cut into 1/4″ strips
• kosher salt
• 1/3 c. cornstarch
• 2 cloves garlic, chopped
• 1 anchovy fillet, chopped
• 1 tsp. ginger, peeled and chopped
• 3 tbsp. brown sugar
• 3 tbsp. soy sauce
• Freshly ground black pepper
• 1 tbsp. plus 1 tsp. canola oil, divided
• 1/2 lb. snow peas, chopped
• 1 red bell pepper, cut into 1/4″ strips
• 3 green onions, chopped

Instruction:

1. In a small pot, cook rice according to package instructions.
2. Meanwhile, pat pork dry with a paper towel and add to a medium bowl. Season with salt and toss with cornstarch until coated.
3. In the bowl of a mini food processor, pulse garlic, anchovy, ginger, brown sugar, soy sauce, and pepper until blended; set aside.
4. In a large skillet over medium-high heat, heat 1 teaspoon oil. Cook snow peas and bell pepper until tender, about 2 minutes. Transfer to a plate.
5. Return skillet to high heat and add remaining 1 tablespoon oil. When oil is almost smoking, add pork. Cooked until no longer pink and crispy, about 5 minutes. Reduce heat to medium heat, then return vegetables and add half the sauce to the pan. Stir quickly to coat pork and vegetables in glaze. (Be careful—the sauce can burn due to the sugar.) Add remaining half sauce until you reach your desired sauciness.
6. Garnish with green onions and serve with steamed rice.

The Secret to Tender and Succulent Meat (Stir Fry Pork With Green Pepper)

FAQ

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