Quick 30-Minute Pork Stir Fry

This flavorful pork stir fry is ready in 30 minutes. It features pork tenderloin strips and tender-crisp veggies cooked in a delicious sauce.

Course Main Course

Cuisine Chinese

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 287kcal

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 cook until no longer raw, for 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. Cook 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.

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, 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 a sealed container in the fridge 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.