This pork stir fry delivers tender strips, crisp vegetables, and a glossy savory-sweet sauce in minutes. It’s a flexible, high-heat meal perfect for busy weeknights. You’ll love how this pork stir fry turns simple ingredients into a vibrant, satisfying dinner.
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Why You’ll Love This Pork Stir Fry
Fast & flexible: Ready in 20 minutes with easy veggie swaps.
Flavor bomb sauce: Glossy, savory-sweet coating that clings perfectly.
Restaurant-quality results: High-heat sear for authentic char and flavor.
Complete balanced meal: Lean protein, colorful veggies, all in one pan.
Ingredients & Tools
- 450 g pork tenderloin or loin, sliced into thin strips
- 1 tbsp cornstarch
- 2 tbsp soy sauce (or tamari)
- 1 tbsp oyster sauce
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 medium red bell pepper, sliced
- 1 medium onion, sliced
- 150 g broccoli florets
- 1 large carrot, julienned or thinly sliced
- 2 tbsp vegetable or peanut oil, for cooking
- 2 spring onions, sliced, for garnish
- 1 tbsp sesame seeds, for garnish
Tools: A large wok or a very large, heavy-bottomed skillet, a set of tongs or a sturdy spatula, and a small bowl for mixing the sauce.
Notes: Don’t skip the cornstarch—it creates a delicate crust and helps thicken the sauce. Fresh ginger and garlic make a big difference.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 24 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Slice your pork when it’s partially frozen. It sounds like a strange hack, but if you pop your pork in the freezer for 20-30 minutes before slicing, it becomes much firmer and you can get those super thin, even strips much more easily.
- Have everything prepped and within arm’s reach. Stir-frying is a fast process, and there’s no time to mince garlic or measure sauce once you start cooking. This “mise en place” is non-negotiable for a smooth, stress-free experience.
- Don’t overcrowd the pan. This is the golden rule of stir-frying. If you add too much at once, the temperature plummets and you end up steaming the ingredients instead of searing them. Cook in batches if your wok is on the smaller side.
- Your wok or skillet needs to be screaming hot. You want to hear a vigorous sizzle the moment the ingredients hit the oil. This high heat is what creates that delicious, slightly smoky flavor and keeps the veggies crisp.
How to Make Pork Stir Fry
Step 1: Start by prepping your pork. Slice it against the grain into thin, bite-sized strips—this ensures each piece will be tender. Place the slices in a medium bowl and toss them with one tablespoon of soy sauce and the cornstarch until every piece is lightly coated. Let this marinate while you chop your vegetables. You’ll notice the cornstarch will create a sort of paste-like coating; that’s exactly what you want.
Step 2: Now, make your stir-fry sauce. In a small bowl or jug, whisk together the remaining soy sauce, oyster sauce, honey (or brown sugar), and sesame oil. The honey will make it a little thick, which is perfect for that glossy finish. Have this ready to go next to your stove—you’ll need to add it quickly later.
Step 3: Heat one tablespoon of your vegetable oil in your wok or large skillet over high heat. Once the oil is shimmering and just starting to smoke, add the marinated pork in a single layer. Let it sear undisturbed for about 60-90 seconds to get a good color on one side, then stir-fry for another 2-3 minutes until it’s just cooked through. Transfer the pork to a clean plate.
Step 4: Don’t wipe out the wok! Add the remaining tablespoon of oil. Toss in the onions and carrots first, as they take a little longer to cook. Stir-fry for about 2 minutes until they just begin to soften. Then, add the broccoli and bell pepper, continuing to toss everything for another 2-3 minutes. You’re aiming for vibrant color and a crisp-tender texture.
Step 5: Push the vegetables to the sides of the wok, creating a well in the center. Add the minced garlic and grated ginger to this empty space. They’ll sizzle and become fragrant in just 30 seconds—be careful not to burn them! Once you smell that incredible aroma, mix them into the vegetables.
Step 6: Return the cooked pork and any accumulated juices back to the wok, combining it with the vegetables. Give your pre-mixed sauce another quick stir (the honey might have settled) and pour it over everything. The sauce will bubble and thicken almost immediately as it hits the hot pan, coating everything in a beautiful, shiny glaze.
Step 7: Toss everything together for one final minute, ensuring every piece of pork and vegetable is covered in that glorious sauce. Do a quick taste test—you might want an extra splash of soy sauce. Turn off the heat and immediately transfer to a serving platter. Garnish generously with the sliced spring onions and a sprinkle of sesame seeds for a fresh, nutty finish.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat in a wok or skillet over medium-high heat to restore crispness and sauce gloss.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The fluffy, slightly sticky grains are the perfect neutral base to soak up every last drop of the delicious stir-fry sauce.
- Simple Cucumber Salad — Thinly sliced cucumbers with a quick rice vinegar dressing provide a cool, crisp, and acidic contrast that cuts through the richness of the pork.
- Vegetable Spring Rolls — A few crispy spring rolls on the side add a wonderful textural contrast and make the meal feel like a special occasion.
Drinks
- Iced Green Tea — Its clean, slightly grassy notes are incredibly refreshing and help to cleanse the palate between bites of the savory stir-fry.
- A Light Lager or Pilsner — The crisp carbonation and mild bitterness of a cold beer is a classic pairing that complements the dish without overpowering it.
- Gewürztraminer (White Wine) — This aromatic white wine has a touch of sweetness and lychee notes that pair beautifully with the ginger and soy in the sauce.
Something Sweet
- Mango Sticky Rice — The sweet, creamy coconut rice and fresh, tangy mango are a classic Southeast Asian dessert that feels like a natural, luxurious ending.
- Lychee Sorbet — A few scoops of this light, floral sorbet are incredibly palate-cleansing and provide a wonderfully simple, refreshing finish.
- Fortune Cookies — It’s a fun, thematic way to end the meal, and
Pork Stir Fry
Make an easy Pork Stir Fry with tender meat, crisp veggies, and a glossy sauce. Ready in 20 minutes for a perfect weeknight meal. Get the recipe now!
Ingredients
For the Pork & Marinade
-
450 g pork tenderloin or loin (sliced into thin strips)
-
1 tbsp cornstarch
-
2 tbsp soy sauce or tamari
For the Stir-Fry Sauce
-
1 tbsp oyster sauce
-
1 tbsp honey or brown sugar
-
1 tsp sesame oil
For the Aromatics & Vegetables
-
2 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1 medium red bell pepper (sliced)
-
1 medium onion (sliced)
-
150 g broccoli florets
-
1 large carrot (julienned or thinly sliced)
-
2 tbsp vegetable or peanut oil (for cooking)
-
2 spring onions (sliced, for garnish)
-
1 tbsp sesame seeds (for garnish)
Instructions
-
Start by prepping your pork. Slice it against the grain into thin, bite-sized strips—this ensures each piece will be tender. Place the slices in a medium bowl and toss them with one tablespoon of soy sauce and the cornstarch until every piece is lightly coated. Let this marinate while you chop your vegetables. You’ll notice the cornstarch will create a sort of paste-like coating; that’s exactly what you want.01
-
Now, make your stir-fry sauce. In a small bowl or jug, whisk together the remaining soy sauce, oyster sauce, honey (or brown sugar), and sesame oil. The honey will make it a little thick, which is perfect for that glossy finish. Have this ready to go next to your stove—you’ll need to add it quickly later.02
-
Heat one tablespoon of your vegetable oil in your wok or large skillet over high heat. Once the oil is shimmering and just starting to smoke, add the marinated pork in a single layer. Let it sear undisturbed for about 60-90 seconds to get a good color on one side, then stir-fry for another 2-3 minutes until it’s just cooked through. Transfer the pork to a clean plate.03
-
Don’t wipe out the wok! Add the remaining tablespoon of oil. Toss in the onions and carrots first, as they take a little longer to cook. Stir-fry for about 2 minutes until they just begin to soften. Then, add the broccoli and bell pepper, continuing to toss everything for another 2-3 minutes. You’re aiming for vibrant color and a crisp-tender texture.04
-
Push the vegetables to the sides of the wok, creating a well in the center. Add the minced garlic and grated ginger to this empty space. They’ll sizzle and become fragrant in just 30 seconds—be careful not to burn them! Once you smell that incredible aroma, mix them into the vegetables.05
-
Return the cooked pork and any accumulated juices back to the wok, combining it with the vegetables. Give your pre-mixed sauce another quick stir (the honey might have settled) and pour it over everything. The sauce will bubble and thicken almost immediately as it hits the hot pan, coating everything in a beautiful, shiny glaze.06
-
Toss everything together for one final minute, ensuring every piece of pork and vegetable is covered in that glorious sauce. Do a quick taste test—you might want an extra splash of soy sauce. Turn off the heat and immediately transfer to a serving platter. Garnish generously with the sliced spring onions and a sprinkle of sesame seeds for a fresh, nutty finish.07
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