Pork Stir Fry Recipe

Course: Dinner

Cuisine: asian

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings:

Calories: 500kcal

Pork Stir Fry is a protein and nutrient packed recipe that's easy to make with the best sweet and tangy sauce!

Step-by-step photos can be seen below the recipe card.

Whisk together the sauce ingredients in a bowl or shake in a jar. Set aside.
¼ cup low-sodium soy sauce, ½ cup low-sodium chicken broth, 2 tablespoons minced onion, 1 tablespoon cornstarch, 1 tablespoon chili garlic sauce, 3 tablespoons brown sugar, 3 cloves garlic, 1 (1-inch piece) ginger, 1 teaspoon sesame oil
Heat the oil in a large skillet over medium heat.
1 tablespoon vegetable oil
Once heated, add in the pork. Sprinkle with salt and pepper and cook until browned.
1 pound pork tenderloin, Kosher salt and freshly ground black pepper
Remove from the skillet to rest on a plate.
Add in the carrots and sauté for a couple of minutes.
2 carrots
Add in the bell peppers and broccoli and sauté for 3-4 minutes, until slightly soft but still crisp.
1 bell pepper, 4 cups broccoli florets
Stir in the pork.
Pour in the sauce and let it sizzle while giving everything a good stir. Cook for a few more minutes.
Serve with rice and top with chopped peanuts and chopped green onion.
3 cups cooked white rice, ¼ cup chopped peanuts, Chopped green onion

Soy Sauce: For a gluten-free alternative, use tamari or coconut aminos.
If you can't find fresh ginger, use 1¼ teaspoons of ground ginger.
You can use pork chops in place of the pork tenderloin.
Prep all of your ingredients before beginning. Stir fry cooks fast!
To get extra-thin slices of pork, slice the pork while still partially frozen.
For extra-tender pork, dip the slices in cornstarch before adding them to the pan.
Take care not to overcook the pork; otherwise, it will become tough.
Properly cooked pork should be 145°F internally.

Storage: Store pork stir fry in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.