Pork Stir Fry

Pork Stir Fry is a one pot meal made in just 30 minutes! Tender pork, fresh veggies, and a sweet and garlicky homemade sauce come together to make your new favorite weeknight dinner. 

Pork Stir Fry

This pork stir fry is a family favorite! It’s perfect for a lighter meal packed with veggies that still fills you up and is oh so satisfying. Ready in about 30 minutes, this stir fry is as easy as it is drool-worthy. The homemade stir fry sauce truly steals the show, and it’s better than any store-bought sauce. Made with savory garlic and sweet honey, this sauce is the perfect combination of bold flavors. I love throwing this recipe together with whatever veggies I have on hand (you can even save time and buy a bag of pre chopped veggies!). It’s also a one pot meal which makes cleanup a breeze. Serve with some white rice or noodles on the side to add even more to this dish! You truly can’t go wrong with a classic stir fry when you want a quick and easy meal. 

Looking for more 30 minute meals with Asian inspired flavors? Check out my fresh sesame garlic steak lettuce wraps or this beef and broccoli ramen soup. Who needs takeout anyway?

What’s the best kind of pork to use?

I like to use pork tenderloin and slice it as thinly as I can. But since this recipe is all about ease and using what you’ve got you could also use pork chops (especially if you have some from a previous meal to use up) and again, make sure to slice them super thin!

How To Make Pork Stir Fry

• Heat. Use a large skillet, or wok, and heat a tbsp of the oil over medium high heat. 
• Cook. Add the sliced pork to the pan and cook for about 5-7 minutes. Stir often to make sure the meat doesn’t stick and is cooking evenly. Once fully cooked, transfer the pork to a plate and cover with foil to keep warm.
• Add. Add the rest of the oil to the skillet along with the broccoli, bell pepper, onion, and sliced mushrooms. Cook for about 5 minutes until the vegetables are tender but still crisp.
• Combine. Add the pork back to the skillet and stir to combine. Add in the minced garlic and stir for 30 seconds. 
• Whisk. In a small, separate bowl, whisk together the chicken broth, honey, soy sauce, chili paste, sesame oil, and cornstarch until combined.
• Pour. Pour the sauce over the stir fry and simmer for 1-2 minutes until the sauce has thickened to your liking.
• Serve. Serve as is or with a side of white rice or your favorite noodles and enjoy!

Storing Pork Stir Fry

You can store leftover stir fry in an airtight container in the fridge for up to 3 days. Reheat in the microwave until warmed through. Stir fry is perfect for a leftover lunch next day!

Ingredients Notes for Pork Stir Fry

For the stir fry:

• Oil – Vegetable oil is great for stir fry. It can withstand the heat needed for sauteeing and won’t overpower the flavor of the meat and veggies. 
• Pork Tenderloin – Make sure to get even slices so each piece cooks properly.
• Broccoli – You could also use sugar snap peas, cabbage, spinach, or even zucchini. This dish is totally customizable based on what you have on hand.
• Onion – White or yellow works best in recipes like this.
• Bell Peppers – I like to use yellow, red, or orange bell peppers to contrast the green of the broccoli and add more color to the dish!
• Mushrooms – You can omit these if you aren’t a fan of the texture.
• Garlic – Start with 3 cloves and add more if you prefer a stronger flavor.

For the sauce: 

• Chicken Broth – Vegetable broth is a great substitute if needed.
• Honey – I love using local honey when I can!
• Soy Sauce – Regular or low-sodium, whatever you prefer. Tamari or coconut aminos also work. 
• Chili Paste – If you don’t have chili paste on hand, try some chili powder. You can even throw in a little sriracha for flavor and heat!
• Sesame Oil – The flavor this gives can’t be beat!
• Cornstarch – Cornstarch is used as a thickening agent to get the right consistency for the sauce.