Stir Fry Pork with Ginger
Savor the vibrant flavors of Stir Fry Pork with Ginger, a quick and flavorful dish that’s perfect for busy weeknights. Tender strips of pork are stir-fried to perfection alongside crisp carrots and bell peppers, while fragrant ginger and garlic infuse every bite with irresistible depth. A savory sauce made with soy sauce, oyster sauce, and a hint of rice vinegar ties the dish together, creating a balance of umami and freshness. Ready in just 30 minutes, this recipe is a go-to for lovers of Asian-inspired cuisine, delivering bold flavors and wholesome ingredients in every mouthful. Serve it over steamed rice for a complete and satisfying meal that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 30 grams Fresh ginger, thinly sliced
- 2 cloves Garlic, minced
- 1 medium Carrot, julienned
- 1 medium Green bell pepper, sliced
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground black pepper
- 2 stalks Green onions, sliced (optional, for garnish)
- 4 cups Cooked rice (optional, for serving)
Instructions
Slice the pork tenderloin into thin strips, about 1/4 inch thick, and set aside.
In a small bowl, mix together the soy sauce, oyster sauce, rice vinegar, cornstarch, and water until well combined. Set the sauce aside.
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
Once the oil is hot, add the pork strips. Stir-fry for 3-4 minutes or until the pork is browned and cooked through. Remove the pork from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the sliced ginger and minced garlic and stir-fry for 30 seconds until fragrant.
Add the julienned carrot and sliced green bell pepper to the pan. Stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
Return the cooked pork to the pan and pour in the prepared sauce. Stir well to coat all the ingredients evenly.
Cook for an additional 2-3 minutes, stirring frequently, until the sauce thickens and everything is heated through.
Season with ground black pepper to taste. If desired, garnish with sliced green onions.
Serve hot with cooked rice on the side, if preferred.
Nutrition Facts
Calories |
2085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4361 mg | 190% | |
| Total Carbohydrate | 255.5 g | 93% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 8.2 g | ||
| Protein | 152.8 g | 306% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 208 mg | 16% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 3419 mg | 73% | |
*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.
