When you're craving something fast, colorful, and packed with flavor, this easy pork stir fry is the perfect choice. It's a simple dish that tastes like takeout but comes together right in your own kitchen.
This flavorful pork stir fry is ready in about 30 minutes, making it ideal for a weeknight dinner. It's made with pork tenderloin, which is a perfect cut for quick cooking, and features lots of tender-crisp vegetables, including broccoli, peppers, and snow peas. I flavor it with garlic, ginger, and a delicious sauce made with soy sauce and sriracha.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
For the Sauce
- Soy sauce: I typically use reduced-sodium soy sauce. If needed, you can use a gluten-free alternative.
- Sriracha: A tablespoon adds the perfect amount of heat, but you could add even more if you like spicy food.
For the Stir Fry
- Pork tenderloin: I use a medium tenderloin weighing around 1 pound.
- Vegetables: I use about three cups of veggies, including broccoli, bell peppers, snap peas, and red onions.
- Sesame oil and sesame seeds: Used after cooking to flavor the stir fry and garnish it.
Variations
- Sweetener: While optional, adding a tablespoon of honey (real or sugar-free) nicely balances the soy sauce's saltiness and tanginess.
- Vegetables: Use what you have! The combination suggested here is great, but if you don't have some of these veggies, you can use other sturdy veggies or simply use more of the ones you have. See the photo below - on the day I took it, I used broccoli, red peppers, and green onions because that's what I had. I skipped the snap peas and red onions. The stir fry turned out delicious!
Instructions
Like all stir fry recipes, this one comes together quickly once you start cooking. Most of the work involves prepping the meat, veggies, and sauce. But even the prep work is relatively easy. The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Whisk together the sauce ingredients, then set the sauce aside. Slice the pork tenderloin and cook it until it's no longer raw, about 5 minutes over medium-high heat.
Remove the pork to a plate. Add more oil to the pan, and then add the vegetables. Cook them briefly, then add garlic and ginger.
Return the pork to the skillet and stir in the sauce. Keep cooking for a couple more minutes - the sauce should thicken considerably. As soon as it does, take the pan off the heat. Drizzle the dish with toasted sesame oil and sprinkle it with sesame seeds, then serve.
Delicious! Also, easy to make, and the whole family (including some picky eaters) loved it. Nice bit of heat from the siracha, but not too spicy for the kids. My 12-year-old daughter asked me to keep this recipe and cook it again soon 🙂
Georgie
Read more comments
Delicious! Also, easy to make, and the whole family (including some picky eaters) loved it. Nice bit of heat from the siracha, but not too spicy for the kids. My 12-year-old daughter asked me to keep this recipe and cook it again soon 🙂Recipe Tips
- While you don't want the pork undercooked, you definitely don't want it overcooked. So, during the first stage, cook just until the meat is no longer raw. It will continue to cook during the next steps. The same goes for the veggies - you want them to retain their crispness and bright color, so don't overcook them.
- I don't recommend using pork shoulder in this recipe. I use pork tenderloin because it's lean and tender. Pork shoulder is very fatty and not suitable for stir frying. It's suitable for slow-cooked recipes like pork roast, pork carnitas, or pulled pork. It's just like steak stir fry. Sirloin and tenderloin are good, while fattier or tougher cuts are better suited for slow cooking.
Recipe FAQs
Yes. Add them frozen - don't thaw them first. They're not as good as fresh ones because they release water into the dish, diluting the sauce, and they don't come out as crispy or vibrant. However, they are convenient. The image below shows the results of my experiments with frozen veggies. The flavor was good, but as you can clearly see, the dish is not as colorful as the one made with fresh veggies. 
If you don't have sriracha, use red pepper flakes (½ to 1 teaspoon) and add an extra tablespoon of soy sauce.
It's best not to. This oil has a low smoke point and a very strong flavor, so it can burn quickly and turn bitter when used for high-heat cooking. But as a finishing oil, it's delicious!
You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently to prevent the pork from drying out. It's best to reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers, as the vegetables' texture will suffer.
Serving Suggestions
This dish is quite saucy, and the sauce is exquisite, so you'll want to serve it over something that soaks up the sauce. Rice is the traditional choice, but cauliflower rice works just as well.
You can also spoon this stir fry over mashed cauliflower, zucchini noodles, or spaghetti squash noodles. Or simply serve it on plates with chopsticks, as shown in the image below.
Recipe Card
Quick Pork Stir Fry
Video
Ingredients
Sauce:
- ⅓ cup reduced-sodium soy sauce
- ¼ cup water
- 1 tablespoon sriracha sauce
- 1 tablespoon honey - optional
- 1 tablespoon cornstarch
Stir Fry:
- 1 pound pork tenderloin
- 2 tablespoons avocado oil - divided
- 1 cup broccoli florets - use small florets
- 1 cup bell peppers - red and green, sliced
- ½ cup red onions - sliced
- ½ cup snap peas
- 1 tablespoon garlic - minced
- 1 tablespoon ginger root - grated
To finish:
- 1 tablespoon toasted sesame oil
- 1 teaspoon sesame seeds
Instructions
- Prepare the sauce: In a small bowl, whisk together the soy sauce, water, sriracha, honey, and cornstarch. Set aside.⅓ cup reduced-sodium soy sauce, ¼ cup water, 1 tablespoon sriracha sauce, 1 tablespoon honey, 1 tablespoon cornstarch
- Cut the pork tenderloin into ½-inch rounds and then cut each round into 3-4 strips.1 pound pork tenderloin
- In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the pork slices and cook until no longer raw, for about 5 minutes. Remove the pork to a plate and set aside.2 tablespoons avocado oil
- Add the remaining tablespoon of oil to the skillet, then add the broccoli, peppers, red onions, and snap peas. Cook the veggies until tender-crisp, about 3 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds.1 cup broccoli florets, 1 cup bell peppers, ½ cup red onions, ½ cup snap peas, 1 tablespoon garlic, 1 tablespoon ginger root
- Reduce the heat to medium. Add the pork back to the skillet. Give the sauce a quick stir, then add it to the skillet. Continue to cook, stirring, until the sauce has thickened, the pork and vegetables are coated, and the pork is cooked through, about 2 more minutes.
- Off heat, while the dish rests briefly, drizzle it with sesame oil and sprinkle it with sesame seeds. Divide between plates and serve.1 tablespoon toasted sesame oil, 1 teaspoon sesame seeds
Notes
- Seasonings, especially salt, are guidelines. Adjust to taste.
- If the skillet becomes too dry at any point during cooking, add a splash of water.
- While you don't want the pork undercooked, you don't want it overcooked. So, during the first stage, cook just until the meat is no longer raw. It will continue to cook during the next steps. The same goes for the veggies - you want them to retain their crispness and bright color, so take care not to overcook them.
- The USDA recommends cooking pork to an internal temperature of 145°F. In stir-fries, the small pieces cook quickly and typically reach this temperature (or higher) easily, but you can double-check with a thermometer.
- You can keep the leftovers in a sealed container in the fridge for 3-4 days. Reheat them gently to avoid drying the pork. It's best to reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers, as the vegetables' texture will suffer.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Jim says
I have not made this yet, but I appreciate the format this is written in. Concise but informative, conveniently placed notes, and everything in proper order. I wish all recipes followed this format.
Vered DeLeeuw says
Thank you so much for the feedback, Jim!
Mary McDonad says
Delicious! I followed the recipe exactly and my family loved it.
Vered DeLeeuw says
Wonderful, Mary! I'm so happy to hear and really appreciate the review.
Ann says
This stir fry made dinner easy and delicious. Thank you!
Vered DeLeeuw says
You're very welcome, Ann! Thanks for taking the time to leave a review.
Pamela Hamel says
Delicious stir fry! Thank you!
Vered DeLeeuw says
Hi Pamela,
You're very welcome! I'm glad you enjoyed it. Thanks so much for the review.