Pork stir fry is a delightful mix of tender pork strips and crisp vegetables, a dish that brings a satisfying crunch with every bite. Bursting with flavor and bright colors, this meal shines on any dinner table, promising to please even the pickiest of eaters. The combination of soy sauce, ginger, and a hint of sweetness from pineapple creates a symphony of tastes that dances on your palate.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pork Stir Fry
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pork Stir Fry

When I first made pork stir fry, I was searching for something quick yet comforting after a long day. It quickly became a staple in my kitchen, not just for its speed but also for its ability to showcase whatever veggies I had on hand. It’s a perfect solution for busy weeknight dinners or spontaneous gatherings. With just one pan and a few simple steps, you’ll serve up a meal that feels like a treat but falls easily into the realm of easy weeknight fare. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: A meal that’s ready in about 30 minutes, making it perfect for fast weeknight dinners.
Irresistible Flavor: The combination of savory soy sauce, sweet pineapple, and zesty ginger creates a mouthwatering explosion of taste.
Eye-Catching Appeal: The vibrant mix of colors from the vegetables ensures your plate looks just as good as it tastes.
Flexible Serving: Ideal for a family dinner, a casual get-together, or even meal prep for the week ahead.
Diet-Friendly Options: Great for customizing; you can easily make it gluten-free by switching to tamari.

Ingredients You’ll Need

12 ounces boneless pork chops or pork tenderloin: Cut into ½-inch strips for even cooking. Tenderloin is especially juicy.
1 tablespoon cornstarch: Essential for creating a light coating on the pork, helping to lock in moisture and flavor.
2 tablespoons vegetable oil, divided: Used for stir-frying; feel free to use canola or peanut oil for a different flavor profile.
4 cups mixed vegetables: Broccoli, bell peppers, and snap peas work great but feel free to add any favorites you have on hand.
4 cloves garlic, minced: Adds a fragrant kick that elevates the whole dish.
1 teaspoon minced fresh ginger: Brings warmth and spice; fresh ginger truly makes a difference.
⅔ cup pineapple chunks: Choose fresh if possible; they add sweetness and a touch of acidity to balance the dish.
⅓ cup water: Helps in creating the sauce while keeping everything moist.
⅓ cup pineapple juice: Enhances the tropical flavor and can be substituted with orange juice if necessary.
¼ cup less sodium soy sauce: Keeps it flavorful without overwhelming saltiness. Use low-sodium options for a healthier dish.
2 tablespoons brown sugar: Adds a gentle sweetness to balance the flavors.
½ teaspoon sriracha: Optional, but it adds a delightful heat if you’re feeling spicy.
1 teaspoon toasted sesame oil: Just a drizzle gives the dish its nutty aroma.
1 tablespoon cornstarch for slurry: Helps thicken the sauce to coat everything beautifully.

How to Make Pork Stir Fry

Prep the Pork: Start by seasoning the 12 ounces of boneless pork chops or pork tenderloin strips with salt and pepper. Toss with 1 tablespoon of cornstarch until well-coated, then refrigerate for 15 minutes while you prepare the other ingredients.
Make the Sauce: In a small bowl, whisk together ⅓ cup water, ⅓ cup pineapple juice, ¼ cup less sodium soy sauce, 2 tablespoons brown sugar, ½ teaspoon sriracha (if using), and 1 teaspoon toasted sesame oil until combined. Set aside.
Cook the Pork: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the pork in small batches, stirring until browned but not fully cooked, about 2 to 3 minutes. Remove from the pan and set aside.
Stir-Fry the Vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Toss in the 4 cups of mixed vegetables and stir-fry for about 3 to 4 minutes until they are tender-crisp. Add the minced garlic and ginger, cooking for an additional 30 seconds until fragrant. Remove the vegetables from the pan.
Simmer the Sauce: Pour the stir-fry sauce into the same pan and bring it to a gentle simmer.
Thicken the Sauce: In a small bowl, combine 1 tablespoon of cornstarch with 2 tablespoons of water, whisking to create a slurry. Gradually add this to the simmering sauce, stirring continuously until you reach your desired thickness.
Combine & Heat: Add the pork, pineapple chunks, and cooked vegetables back into the pan, stirring to coat everything in the sauce. Let it simmer for 2 more minutes or until heated through.
Serve: Plate your pork stir fry alongside steamed rice or noodles for a complete meal.

Storing & Reheating

To store your pork stir fry, let it cool to room temperature before transfering it into an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months. To reheat, simply microwave it on high for about 2-3 minutes, stirring halfway through. The texture may differ slightly upon reheating, but a splash of water can help refresh it!

Chef’s Helpful Tips

Avoid overcrowding the pan when cooking the pork; this allows for better browning and prevents steaming.
If you’re using frozen vegetables, make sure they’re thawed and well-drained to keep the stir fry from becoming watery.
For a crisper texture, try to cook the pork in smaller batches; it makes a significant difference!
Feel free to customize the vegetables based on what you have—the beauty of stir fry is its versatility.
For added crunch, sprinkle sesame seeds on top just before serving.

This pork stir fry not only packs a flavorful punch but also embodies simplicity and convenience, making it a fantastic go-to recipe for any day of the week. Stir up your creativity by swapping vegetables or adjusting the sauce to fit your taste. Enjoy every bite as you explore the delicious world of quick stir fry meals!

Recipe FAQs

Can I use frozen vegetables for this recipe?

Absolutely! Frozen vegetables can be a great time-saver. Just be sure to thaw and drain them before adding to the stir fry to prevent excess water from diluting the sauce.

What can I substitute for pork if I’m looking for alternatives?

Chicken breast or beef strips work perfectly as alternatives. Just keep in mind that cooking times may vary slightly. For a vegetarian option, tofu or seitan can also be delicious substitutes.

How can I make this stir fry gluten-free?

To keep your pork stir fry gluten-free, switch to tamari sauce instead of soy sauce. Also, double-check that your vegetable broth and other ingredients are gluten-free.

Can I make this dish ahead of time?

Yes! You can prepare the ingredients in advance and store them separately in the refrigerator. Just combine and stir-fry when you’re ready to eat. However, keep the sauce and the pork separate until you’re ready to cook to maintain flavor and freshness.

More Main Dishes Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Pork Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Peter
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Stir Fry
Cuisine: Asian

Print Recipe

Description

This Pork Stir Fry boasts irresistible flavor and is made with tender pork, fresh vegetables, and a delectable sauce. Whip up this simple, healthy meal in no time!

Ingredients

Scale

12 ounces boneless pork chops or pork tenderloin, cut into ½-inch strips
1 tablespoon cornstarch
2 tablespoons vegetable oil, divided
4 cups mixed vegetables
4 cloves garlic, minced
1 teaspoon minced fresh ginger
⅔ cup pineapple chunks, reserve juice for sauce
⅓ cup water
⅓ cup pineapple juice from pineapple chunks above, or orange juice
¼ cup less sodium soy sauce
2 tablespoons brown sugar
½ teaspoon sriracha, optional
1 teaspoon toasted sesame oil
1 tablespoon cornstarch for slurry

Cook Mode Prevent your screen from going dark

Instructions

Season the pork with salt and pepper, then toss with 1 tablespoon of cornstarch. Refrigerate for 15 minutes.
In a small bowl, whisk together the water, pineapple juice, soy sauce, brown sugar, sriracha, and sesame oil to create the sauce.
In a large pan, heat 1 tablespoon of oil over medium-high heat and stir fry the pork in small batches until browned. Remove from the pan and set aside.
If needed, add the remaining oil to the pan, then add the mixed vegetables and stir-fry for 3 to 4 minutes until tender-crisp. Add the minced garlic and ginger, cooking for another 30 seconds or until fragrant. Remove the vegetables from the pan.
Pour the stir fry sauce into the pan and bring to a simmer.
Mix 1 tablespoon of cornstarch with 2 tablespoons of water, whisking this into the boiling sauce gradually until the desired consistency is reached.
Return the pork, pineapple, and vegetables to the pan and let simmer for 2 minutes until heated through.
Serve the stir fry alongside rice or noodles.

Notes

For added flavor, marinate the pork in the sauce for 30 minutes before cooking.
Feel free to use any combination of mixed vegetables you have on hand.
Adjust the level of sriracha to suit your spice preference.