Quick 30-Minute Pork Stir Fry
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
15 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
287 kcal
-
Course
Main Course
-
Cuisine
Chinese
Quick 30-Minute Pork Stir Fry
Description
The pork is cut into thin strips and cooked briefly until no longer raw to maintain juiciness. Vegetables are stir-fried until tender-crisp, ensuring they remain vibrant and crunchy. Garlic and ginger add freshness and warmth during the final vegetable cooking phase. The sauce made with soy, water, sriracha, honey, and cornstarch is added last to thicken and glaze the ingredients.
The dish yields a pleasant contrast between the tender pork and the crisp vegetables with a medium spice and savory-sweet flavor from the chili and honey. Sesame oil and seeds added off heat contribute fragrance and slight nuttiness.
Served immediately, this stir-fry suits a quick homemade meal. Leftovers keep well refrigerated for a few days and can be reheated gently to avoid drying out. Avoid overcooking any ingredient to maintain texture quality.
Ingredients
Sauce:
- ⅓ cup soy sauce reduced-sodium
- 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 use small florets, florets
- 1 cup bell pepper red and green, sliced
- ½ cup snap peas
- ½ cup red onions sliced
- 1 tablespoon garlic minced
- 1 tablespoon ginger root grated
To finish:
- 1 tablespoon 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.
- 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.
Notes
- Add a splash of water during cooking if the skillet becomes too dry.
- Cook pork until just no longer raw to prevent overcooking; it will cook further in sauce.
- Keep vegetables tender-crisp and brightly colored by not overcooking.
- Store leftovers in an airtight container in the fridge for 3-4 days; reheat gently at low power.
- Freezing leftovers is not recommended as it may degrade texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 287kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 27g | 54% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Sodium | 922mg | 38% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
