A tasty pork stir fry with broccoli, this is an easy low carb recipe. The soy sauce based marinade is delicious, and very easy to make.
I really like this pork stir fry. I like to eat it because it’s so delicious, and I also like to make it because it’s a very easy recipe that makes life easy on busy weeknights.
How do you make pork stir fry?
Like all stir fry recipes, this recipe comes together astonishingly quickly once you start cooking. Most of the work is in prepping the meat, veggies and sauce. But even the prep work is quite easy and quick.
Simply mix the sauce, slice the pork, and lightly pre-cook the broccoli. Then get to cooking! Dinner will be served in a mere 30 minutes.
I like to drizzle this dish with sesame oil, for flavor. Remember that sesame oil has a low smoke point and should never be cooked. It should be used as a condiment to add flavor to already cooked dishes.
What cut of pork is best for stir fry?
It’s best to use pork tenderloin in this recipe because it’s lean and tender. If you use pork shoulder, it would be too fatty.
But is pork healthy?
I realize that some believe that pig meat is inherently unhealthy. I’m not one of them. Pork tenderloin is a good source of protein and other important nutrients. I believe that modern pork meat is just as “clean” as any other meat.
If you’d rather not eat pork, another excellent stir fry recipe that I make often is this chicken vegetable stir-fry.
How to serve pork stir fry?
You don’t really need to serve it with rice unless you want to of course. You can just serve it as it is, or you could use cauliflower rice.
What about leftovers?
You can keep leftovers in the fridge, in a sealed container, for up to 3 days. Make sure you reheat them very gently so that you don’t dry out the pork. It’s best to reheat leftovers in the microwave, covered, on 50% power.
Pork Stir Fry
- 3 tablespoons low sodium soy sauce (or use a gluten-free alternative and add salt as needed)
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 tablespoons water
- 1 teaspoon cornstarch (use organic if you wish to avoid GMOs)
- 2 cups broccoli florets, fresh or frozen
- 2 tablespoons avocado oil
- 1.5 lb. pork tenderloin, cut into 2-inch strips or pieces
- 1 medium red bell pepper, sliced
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon sesame oil
- Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, water and cornstarch. Set aside.
- Place the broccoli florets in a large microwave safe bowl. Add 2 tablespoons water. Cover with a microwave safe plate and cook on high until barely tender, about 2 minutes for fresh and 3 minutes for frozen. Transfer to a plate and set aside.
- Heat the avocado oil in a large frying pan over medium-high heat. Add the pork pieces and stir-fry until no longer raw, about 3 minutes.
- Add the pepper slices, garlic and ginger and cook, stirring, 1 more minute.
- Lower the heat to medium and add the sauce. Bring to a simmer and cook, stirring, until the pork is cooked through and the sauce has thickened, about 3 minutes. If too much liquid evaporates, add a bit more water, 1-2 tablespoons.
- Turn the heat off and stir in the broccoli. It will finish cooking in the pan’s residual heat.
- Transfer the pork stir fry to a serving platter or bowl. Drizzle with sesame oil and serve.