Pork Stir Fry
Whip up a quick and colorful dinner with this irresistible Pork Stir Fry, packed with vibrant veggies and bold flavors! Tender strips of marinated pork are pan-seared to perfection and paired with an array of crisp vegetables like broccoli, bell peppers, and carrots, creating a balance of texture and flavor. Tossed in a savory blend of soy sauce, oyster sauce, and hoisin sauce with fragrant hints of garlic and ginger, this dish is a true Asian-inspired delight. Ready in just 30 minutes, this meal is perfect for busy weeknights and pairs wonderfully with steamed rice or noodles. Garnished with green onions and sesame seeds, this stir fry is as visually appealing as it is delicious. Whether you're craving a quick meal or looking to impress your family with your stir-fry skills, this pork stir fry recipe is a surefire winner!
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Recipe Information
Ingredients
- 500 grams pork loin or tenderloin
- 4 tablespoons soy sauce
- 2 teaspoons cornstarch
- 3 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, sliced thinly
- 2 cups broccoli florets
- 1 carrot, julienned
- 1 small onion, sliced
- 3 tablespoons oyster sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 2 green onions, chopped
- 1 teaspoon sesame seeds (optional)
- 4 servings cooked rice or noodles, for serving
Instructions
Slice the pork into thin strips, about 2 inches long. Place in a bowl and marinate with 2 tablespoons of soy sauce and the cornstarch. Mix well and set aside for 10 minutes.
Prepare all the vegetables: slice the red bell pepper, julienne the carrot, cut broccoli into small florets, and slice the onion. Chop the green onions and prepare the garlic and ginger.
In a small bowl, mix the remaining 2 tablespoons soy sauce, oyster sauce, hoisin sauce, and sesame oil to create the stir-fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the pork and stir-fry for 3–4 minutes, or until cooked through. Remove the pork from the pan and set aside.
Add the remaining 2 tablespoons of vegetable oil to the wok. Stir-fry the garlic and ginger for 30 seconds, or until fragrant.
Add the onion, bell pepper, broccoli, and carrot to the pan. Stir-fry for 4–5 minutes, or until the vegetables are tender-crisp.
Return the cooked pork to the wok. Pour the stir-fry sauce over the pork and vegetables, tossing everything to coat evenly. Cook for another 1–2 minutes, allowing the sauce to thicken slightly.
Remove from heat and garnish with chopped green onions and sesame seeds, if desired.
Serve hot over cooked rice or noodles.
Nutrition Facts
Calories |
2591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 31.7 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 4609 mg | 200% | |
| Total Carbohydrate | 193.0 g | 70% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 30.0 g | ||
| Protein | 167.7 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3882 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
