This pork stir fry smells amazing the moment it hits the hot pan, with tender bites of meat and crisp vegetables mingling with a gentle savory aroma that fills the kitchen.
It is perfect for busy weeknights when you want something fast, satisfying, and balanced without spending hours in the kitchen.
SaveI love making this when I need a simple dinner that feels special, and it is one of those go to recipes I turn to again and again.
Pork Stir Fry Recipe
Ingredients
Main ingredients
Sauce
Instructions
- Prepare the pork
Pat the pork slices dry, then in a medium bowl combine them with one tablespoon soy sauce and cornstarch until evenly coated. Let the mixture sit for about five minutes to help tenderize the meat.
- Mix the sauce
In a small bowl, whisk together the remaining soy sauce, rice vinegar, sesame oil, honey or sugar, and black pepper until smooth.
- Heat the pan
Place a large skillet or wok over medium high heat, add the cooking oil, and swirl to coat the surface until it shimmers.
- Cook the pork
Spread the pork in a single layer and cook without stirring for about two minutes, then toss and cook until browned on the edges and just cooked through.
- Add aromatics
Push the pork to the side of the pan, add the minced garlic, grated ginger, and sliced onion, and stir fry until fragrant and slightly softened.
- Stir in vegetables
Add the red bell pepper and broccoli to the pan, toss everything together, and cook for three to four minutes until the vegetables are crisp tender.
- Deglaze the pan
Pour in the chicken broth or water and scrape the bottom of the pan to release any browned bits, then let the mixture simmer for about one minute.
- Add sauce and finish
Return the pork to the pan, pour in the prepared sauce, and toss to coat everything evenly. Stir in the oyster sauce if using, then sprinkle with chopped green onions.
- Serve hot
Divide the stir fry over bowls of cooked rice or noodles, spoon the saucy pork and vegetables on top, and enjoy immediately.
- Quick reheating tip
Store leftovers in an airtight container in the refrigerator and reheat in a skillet over medium heat until warmed through.
Substitutions and variations
- Use chicken or beef instead of pork for variety.
- Swap broccoli with snap peas or sliced carrots if you prefer.
- Replace oyster sauce with soy sauce and a pinch of sugar for a vegetarian option.
- Use lime juice instead of rice vinegar for a brighter note.
Chloe's tips
- Slice the pork against the grain for extra tenderness.
- Keep the pan hot and work quickly to keep the vegetables crisp.
- Taste and adjust with a splash of soy sauce or a squeeze of lime if needed.
- Prep all vegetables before cooking since the stir fry moves fast.
How to store it
- Refrigerate leftovers in a covered container for up to three days.
- Reheat gently in a skillet or microwave until steaming hot.
Serving suggestions
Serve this vibrant pork stir fry over steamed rice or noodles for a complete meal.
- Steamed jasmine rice
- Chilled cucumber salad
- Sesame seed garnish
- Lime wedges on the side
Frequently asked questions
Can I use pork loin instead of shoulder or tenderloin?
Yes, cut it into thin slices and avoid overcooking to keep it tender.
How do I make this recipe gluten free?
Use tamari instead of regular soy sauce and confirm that your oyster sauce is gluten free.
What if I do not have oyster sauce?
Skip it or replace it with a little extra soy sauce and a pinch of sugar.
Can I double the recipe for meal prep?
Absolutely, just use a larger pan or cook in batches to keep the sear strong.
Let's get cooking!
This pork stir fry is quick, versatile, and full of flavor, making it a reliable weeknight favorite you can feel good about serving.
