• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Fall Recipes
  • Subscribe
  • Recipe Index
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Fall Recipes
  • Subscribe
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Meat Recipes » Pork Stir-Fry

    Pork Stir-Fry

    Last updated: Aug 1, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

    Jump to Recipe Jump to Video Print Recipe

    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.

    Pork stir-fry served in a cast-iron skillet.

    I regularly make several stir-fry recipes, including turkey stir-fry, shrimp stir-fry, steak stir-fry, and chicken stir-fry.

    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.

    Jump to:
    • Ingredients
    • Variations
    • Pork Stir-Fry Instructions
    • Expert Tip
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Pork Recipes
    • Recipe Card

    Ingredients

    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.
    The ingredients needed to make a pork stir-fry.

    Variations

    • 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).
    A six-photo collage showing the steps for making a pork stir-fry.

    Expert Tip

    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. 

    Recipe FAQs

    What cut of pork is good in a stir-fry?

    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.

    Can I use frozen vegetables?

    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.

    Should I marinate the meat before cooking?

    If you use pork tenderloin, which is quite tender, there's no need to marinate it first.

    Serving Suggestions

    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.

    You can also spoon this stir-fry on mashed cauliflower, zucchini noodles, or spaghetti squash noodles.

    Or simply serve it on plates with chopsticks!

    Pork stir-fry served on a white plate with chopsticks.

    Storing Leftovers

    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.

    Pork stir-fry served in a skillet with a wooden spoon.

    More Pork Recipes

    • Pork tenderloin, sliced, served on a wooden cutting board.
      Roasted Pork Tenderloin
    • Pork stew served in a cast-iron skillet.
      Pork Stew
    • Oven-baked pork chops in a cast-iron skillet.
      Oven-Baked Pork Chops
    • Pork shoulder steak served on a dark plate with parsley for garnish.
      Pork Shoulder Steak

    Recipe Card

    Pork stir fry served in a cast-iron skillet.
    5 from 132 votes
    Pin Recipe Share on Facebook Print Recipe

    Pork Stir-Fry Recipe

    This wonderfully flavorful pork stir-fry is made with pork tenderloin strips and lots of tasty vegetables.
    Prep Time20 minutes mins
    Cook Time15 minutes mins
    Total Time35 minutes mins
    Course: Main Course
    Cuisine: Chinese
    Servings: 4 servings
    Calories: 287kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    Ingredients

    Sauce:

    • â…“ 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 snap peas
    • ½ cup red onions sliced
    • 1 tablespoon garlic minced
    • 1 tablespoon ginger root grated

    To finish:

    • 1 tablespoon 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.
    • 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.

    Video

    Notes

    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 definitely don't want it overcooked. So during the first stage of cooking, 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. 
    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.

    Add Your Own Notes

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.

    Nutrition per Serving

    Serving: 0.25recipe | Calories: 287kcal | Carbohydrates: 11g | Protein: 27g | Fat: 15g | Saturated Fat: 3g | Sodium: 922mg | Fiber: 2g | Sugar: 3g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon
    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    ❤️ Let's connect! Follow me on Pinterest, Facebook, TikTok, YouTube, Instagram, or Twitter.

    More Meat Recipes

    • Ham steak served with green beans.
      Ham Steak
    • Picanha steak topped with butter.
      Picanha Steak
    • New York strip steak in a cast-iron skillet.
      Perfect New York Strip Steak
    • Pork jowls are served on a white plate with a fork.
      Crispy Pork Jowl

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *
    Each comment is reviewed before being published. We reserve the right to publish, delete, or edit comments.

    Recipe Rating




    Primary Sidebar

    A photo of Vered DeLeeuw.

    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Fall Recipes

    • Roasted pumpkin on a baking sheet.
      Roasted Pumpkin
    • Cabbage casserole served in a white baking dish with a serving spoon.
      Cabbage Casserole
    • Keto pumpkin pie topped with a dollop of whipped cream.
      Keto Pumpkin Pie
    • Moroccan chicken served in a white saucepan.
      Moroccan Chicken
    • Pulled chicken served in a white bowl.
      Pulled Chicken
    • Keto pumpkin bread, sliced, served on a white tray.
      Keto Pumpkin Bread
    • Pumpkin curry soup served in a white bowl.
      Pumpkin Curry Soup
    • Roasted butternut squash served in a white bowl with a napkin.
      Roasted Butternut Squash
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon Tiktok icon

    Popular Recipes

    • Baked chicken breast served on a white plate with a fork.
      Baked Chicken Breast
    • Cauliflower pizza crust topped with cheese and pepperoni.
      Cauliflower Pizza Crust
    • Microwave bacon served on paper towels.
      Microwave Bacon
    • Oven-baked pork chops in a cast-iron skillet.
      Oven-Baked Pork Chops
    • Turkey burger in a bun.
      Turkey Burgers
    • Grilled chicken breast, sliced and served on a white plate.
      Grilled Chicken Breast
    • Pork roast, sliced, and served on a white platter with broccoli.
      Easy Boneless Pork Roast
    • Baked chicken wings served on a white plate with a dip.
      Baked Chicken Wings

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Accessibility Statement


    Copyright © 2023