Garlic Ginger Pork Stir Fry
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
315 kcal
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Course
Main Course
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Cuisine
Asian
Garlic Ginger Pork Stir Fry
Description
The stir fry sauce blends beef broth with light and optional dark soy sauces, brown sugar, fresh grated ginger, sambal oelek chili paste for heat, and crushed red pepper flakes. Cornstarch suspends the sauce to a glossy thickness. Pork chops are sliced thin and stir-fried briefly in vegetable oil until browned but still tender.
After cooking the pork, garlic and ginger cook briefly in the pan before adding the vegetables, which are cooked until crisp-tender. The sauce is stirred and poured over the vegetables, brought to a quick boil until thickened, then combined back with the pork. Toasted sesame oil adds aromatic depth before the dish is topped with cilantro, green onion, and crushed peanuts for fresh texture and flavor.
This stir fry can be served over noodles or enjoyed with steamed rice. The method maintains distinct vegetable crunch and juicy pork strips while coating everything with a balanced savory sauce that has subtle heat and sweetness.
Pork tenderloin may be used in place of pork chops if preferred. Fresh garnishes are important for added brightness and texture. Adjust chili paste and pepper flakes to control spice level.
Ingredients
STIR FRY SAUCE
- 1 cup beef broth reduced sodium is best
- 2 Tbsp cornstarch
- 3 Tbsp soy sauce light
- 2 tsp soy sauce dark, optional but recommended
- 2 Tbsp light brown sugar
- 1/2 - 1 tsp Sambal Oelek chili paste
- 1 1/2 tsp ginger grated, fresh
- 1/4 tsp crushed red pepper flakes reduce amount or omit for a much milder dish
STIR FRY
- 1 lb. pork chop about 1/4" thick, boneless, sliced into thin strips against the grain
- 2 Tbsp vegetable oil divided
- 4 cloves garlic minced
- 1 1/2 tsp ginger finely minced, fresh
- 1 cup snow peas
- 1/2 cup carrot shredded
- 1 cup mushrooms sliced
- sesame oil drizzle, toasted
- cilantro minced, fresh, for garnish
- green onion chopped, for garnish
- peanut crushed, for garnish
- 8 - 12 oz hokkein stir fry noodles optional, udon or other stir fry noodles will work as well
Instructions
MAKE THE SAUCE
- In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauces, brown sugar, sambal oelek, ginger, and red pepper flakes; set aside.
MAKE THE STIR FRY
- In a wok or large skillet, stir-fry pork in 1 Tbsp oil over MED HIGH heat for 2-3 minutes, until browned. Remove to a plate.
- In the same pan, add remaining 1 Tbsp oil, garlic and ginger, cooking for 30 seconds, then add stir-fry vegetables and cook until crisp tender.
- Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened.
- Add stir fry noodles and pork; heat through. Drizzle with sesame oil, then top with garnishes and serve.
Notes
- Pork tenderloin can substitute for pork chops if desired.
- A sprinkle of black pepper added before serving enhances flavor.
- Adjust the amount of chili paste and pepper flakes to control the spice level.
- Stir fry noodles like Hokkien or udon can be added for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 16g | 5% |
| Protein | 29g | 58% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 75mg | 25% |
| Sodium | 1104mg | 46% |
| Potassium | 769mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 2975IU | 60% |
| Vitamin C | 17.1mg | 19% |
| Calcium | 37mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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