This wonderfully flavorful pork stir-fry is made with pork tenderloin strips and lots of vegetables.
The sauce, based on soy sauce and sriracha, is delicious! This stir-fry is ready in about 30 minutes, making it ideal for a weeknight dinner.
This pork stir-fry is one of my favorites. It's made with pork tenderloin, and I add lots of vegetables. I flavor this dish with garlic, ginger, and a delicious soy sauce and sriracha sauce.
Here's an overview of the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below:
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 to this dish. But if you like spicy food, you could add even more.
- Cornstarch: Helps thicken the sauce.
For the stir-fry:
- Pork tenderloin: I use a medium tenderloin weighing around 1 pound.
- Avocado oil: This neutral-tasting oil has a high smoke point, making it ideal for high-heat cooking.
- Vegetables: I use about three cups of veggies, including broccoli, bell peppers, snap peas, and red onions.
- Aromatics: Minced fresh garlic and grated ginger root.
- Sesame oil and sesame seeds: Used after cooking is done to flavor the cooked dish and garnish it.
- For frying, you can use refined coconut oil or ghee instead of olive oil. I like the rich nutty flavor of ghee.
- While optional, adding a tablespoon of honey (real or sugar-free) nicely balances out the saltiness and tanginess of the soy sauce.
- If you don't have sriracha, use red pepper flakes (½ to 1 teaspoon) and add an extra tablespoon of soy sauce.
Pork Stir-Fry Instructions
Like all stir-fry recipes, this one comes together astonishingly quickly once you start cooking.
Most of the work involves prepping the meat, veggies, and sauce. But even the prep work is relatively easy.
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
- Your first step is to whisk together the sauce ingredients and set the sauce aside. (Photo 2).
- Slice the pork tenderloin. To do that, cut it into rounds, then cut each round into slices, as shown in the video below. (Photo 1).
- Cook the pork in avocado oil until the meat is no longer raw. This should take about 5 minutes over medium-high heat. (Photo 3).
- Using a slotted spoon, remove the pork onto a plate. Add more oil to the pan, and add the vegetables. Cook them briefly, then add garlic and ginger. (Photo 4).
- Add the pork back 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. (Photo 5).
- Drizzle the stir-fry with toasted sesame oil and sprinkle it with sesame seeds, then serve. (Photo 6).
While you don't want the pork undercooked, you definitely don't want it overcooked. So during the first cooking 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.
It's best to use pork tenderloin in this recipe because it's lean and tender. I also use pork tenderloin in other recipes - check out this pork medallions recipe. It's wonderful.
Pork shoulder is very fatty and is suited for recipes such as pork steaks, 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 more suitable for slow cooking.
Yes. They're not as good as fresh ones because they release water into the dish and don't come out as crispy and vibrant as fresh veggies. But they're very convenient.
If you use pork tenderloin, which is quite tender, there's no need to marinate it first.
This pork stir-fry is quite saucy, and the sauce is exquisite, so you'll want to serve it on something that would soak up the sauce. Rice is the traditional choice, but cauliflower rice works just as well.
Or simply serve it on plates with chopsticks!
You can keep leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently to avoid drying out the pork. It's best to reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.
More Pork Recipes
Pork Stir-Fry Recipe
- ⅓ cup reduced-sodium soy sauce
- ¼ cup water
- 1 tablespoon sriracha sauce
- 1 tablespoon honey (optional)
- 1 tablespoon cornstarch
- 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 snap peas
- ½ cup red onions sliced
- 1 tablespoon garlic minced
- 1 tablespoon ginger root grated
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- Prepare the sauce: In a small bowl, whisk together the soy sauce, water, sriracha, honey, and cornstarch. Set aside.
- Cut the pork tenderloin into ½-inch rounds and then cut each round into 3-4 strips.
- In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the pork slices and stir-fry until no longer raw, about 5 minutes. Remove the pork to a plate and set aside.
- Add the remaining oil to the skillet, then add the broccoli, peppers, red onions, and snap peas. Stir-fry the veggies until tender-crisp, about 3 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds.
- 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 and the pork and vegetables are coated, about 2 more minutes.
- Off heat, drizzle the dish with sesame oil and sprinkle it with sesame seeds. Serve immediately.