Quick Pork Stir Fry
This easy pork stir fry comes together in about 30 minutes with tender slices of pork and crisp, colorful vegetables tossed in a savory garlic-ginger sauce.
Servings 4 servings
Calories 287kcal
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
Video
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
Serving: 0.25recipe | Calories: 287kcal | Carbohydrates: 11g | Protein: 27g | Fat: 15g | Saturated Fat: 3g | Sodium: 922mg | Fiber: 2g | Sugar: 3g
