Pork Stir Fry

This Pork Stir Fry is full of flavor from garlic, ginger, sesame, and honey and loaded with tasty vegetables like onion, broccoli, red bell pepper, and carrots. Serve over white rice, brown rice, lo mein noodles, udon noodles, or rice noodles. For a low-carb dish, serve over cauliflower rice or zoodles.

How to make Pork Stir Fry

First, in a medium bowl, whisk together the beef broth, soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, mirin if using crushed red pepper, and cornstarch. Set the bowl aside for a bit.

Heat a little vegetable oil in a large pan or wok over medium heat. Add the pork and cook until seared and browned on the bottom. Flip and cook until browned on the other side. Plate the pork and cover it to keep it warm. Work in batches so as not to crowd the pan. Add more oil if needed.

Heat a little more vegetable oil in the skillet over medium-high heat. Add the onion, broccoli, and red bell pepper. Stir fry for about 2 minutes, then add the carrots and continue cooking and stirring for another 1-2 minutes or until everything is crisp tender. Plate the vegetables but do not cover them. Whisk the sauce that was set aside and add it to the skillet over medium-low heat. Cook while whisking frequently until thickened. Add the pork and veggies back to the skillet and toss to warm. Garnish with sliced green onions.

Recipe Notes

• Stir fry recipes move fast. Have what you need cut and ready to go and close to your stovetop.
• Mirin is sweet rice wine. It can be difficult to find, but if you can, it is delicious and adds flavor with a touch of sweetness to many Asian recipes.
• Cook the pork in a single layer so it can sear against the skillet.
• Vegetables should be dry so they stir fry, not steam. Don’t overcook the veggies. Cook just until crisp tender.
• This recipe also works well with boneless pork chops, chicken, steak, ground beef, and ground pork.
• Try adding other veggies like bok choy, mushrooms, bean sprouts, zucchini, snap peas, baby corn, cauliflower rice, water chestnuts, or bamboo shoots. 
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.

What to serve with Pork Stir Fry

• Appetizers – crab rangoon, potstickers, gyoza, bacon-wrapped water chestnuts, egg rolls
• Soup – hot and sour soup, egg drop soup, wonton soup, miso soup, Chinese noodle soup
• Starch – white rice, brown rice, udon noodles, rice noodles, lo mein noodles, glass noodles
• Low-carb options – cauliflower rice, zucchini noodles

More Pork Recipes

Moo Shu Pork

Pork lo Mein

Pork Fried Rice

Sweet and Sour Pork

Stuffed Pork Tenderloin

Pork Stir Fry

A deliciously easy Pork Stir Fry Recipe with onions, broccoli, red bell peppers, and carrots all in a mouthwatering good garlic ginger sesame sauce.

5 from 25 votes

Print Pin Rate

Course: main meal pork

Cuisine: Asian

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4 servings

Calories: 332kcal

Author: Beth Pierce

Ingredients

Stir Fry Sauce

• ¼ cup low-sodium beef broth
• ¼ cup soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon honey
• 2 cloves garlic minced
• 1 tablespoon grated ginger or ginger paste
• 1-2 tablespoon mirin optional
• ⅛ teaspoon crushed red pepper
• 1 tablespoon cornstarch

Pork Stir Fry

• 2 tablespoons vegetable oil
• 1 ¼ lb. pork tenderloin sliced into very thin strips
• 1 medium yellow onion diced
• 2 cups broccoli florets cut into bite-size pieces
• 1 red bell pepper sliced julienne
• 2 medium carrots peeled and cut into matchsticks
• ¼ cup sliced green onions

Instructions

• In a medium bowl, whisk together the beef broth, soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, mirin if using, red pepper, and cornstarch. Set the bowl aside for a bit.
• Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the pork and cook until seared and browned on the bottom. Flip and cook until browned on the other side. Plate the pork and cover it to keep it warm. Work in batches so as not to crowd the pan. Add more oil if needed.
• Heat 1 tablespoon of vegetable oil in the skillet over medium-high heat. Add the onion, broccoli, and red bell pepper. Stir fry for about 2 minutes, then add the carrots and continue cooking and stirring for another 1-2 minutes or until everything is crisp tender. Plate the vegetables but do not cover them.
• Whisk the sauce that was set aside and add it to the skillet over medium-low heat. Cook while whisking frequently until thickened. Add the pork and veggies back to the skillet and toss to warm. Garnish with sliced green onions. 

Notes

• Stir fry recipes move fast. Have what you need cut and ready to go and close to your stovetop.
• Mirin is sweet rice wine. It can be difficult to find, but if you can, it is delicious and adds flavor with a touch of sweetness to many Asian recipes.
• Cook the pork in a single layer so it can sear against the skillet.
• Vegetables should be dry so they stir fry, not steam. Don’t overcook the veggies. Cook just until crisp tender.
• This recipe also works well with boneless pork chops, chicken, steak, ground beef, and ground pork.
• Try adding other veggies like bok choy, mushrooms, bean sprouts, zucchini, snap peas, baby corn, cauliflower rice, water chestnuts, or bamboo shoots. 
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.

Nutrition

Calories: 332kcal | Carbohydrates: 20g | Protein: 33g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 986mg | Potassium: 985mg | Fiber: 3g | Sugar: 10g | Vitamin A: 6385IU | Vitamin C: 83mg | Calcium: 59mg | Iron: 2mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.