When life gets busy, this Quick Pork Stir Fry is your weeknight superhero. It combines tender pork, crisp vegetables, and a savory-sweet sauce in one pan, ready in about the time it takes to cook rice. The aroma and vibrant colors make it feel like a special meal with minimal effort.
If you're looking for the perfect Quick Pork Stir Fry, you're in the right place. Whether you love Dinner Ideas or want to explore our Drinks collection, we've got you covered.
Why You’ll Love This Quick Pork Stir Fry
- Genuinely fast: Ready in about 20 minutes of active time.
- Flavor bomb sauce: Sticky, glossy, and clings to every bite.
- Incredibly adaptable: Swap proteins or veggies with ease.
- Spot-on texture: Velvety pork and crisp vegetables.
Ingredients & Tools
- 450 g pork loin or tenderloin, thinly sliced against the grain
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp rice wine or dry sherry
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 150 g sugar snap peas or snow peas
- 1 medium carrot, julienned or thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 60 ml soy sauce
- 3 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
- 2 spring onions, sliced
- 1 tbsp sesame seeds, for garnish
Tools: A large wok or a large, heavy-bottomed skillet, and a set of tongs.
Notes: The cornstarch is our secret weapon for that velvety pork texture, and using fresh ginger and garlic—instead of powdered—really makes the sauce sing. Don’t skip the sesame oil at the end; it adds that irreplaceable, nutty aroma.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 29 g |
| Fat: | 14 g |
| Carbs: | 35 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 the pork thin and against the grain. This is the single most important step for tender pork. Look for the lines running through the meat (the grain) and slice perpendicular to them. Thinner slices cook faster and absorb the marinade better.
- Have everything prepped and within arm’s reach. Stir-frying is a fast-paced cooking method. Once you start, there’s no time to chop garlic or measure soy sauce. This “mise en place” is what keeps the process quick and stress-free.
- Don’t crowd the pan when cooking the pork. If you add all the pork at once, it will steam instead of sear, leading to a gray, boiled texture. Cook it in two batches if your pan isn’t very large to ensure you get those lovely browned bits.
- Your wok or skillet should be screaming hot. You want to hear a vigorous sizzle the moment the ingredients hit the oil. This high heat is essential for sealing in juices and achieving the characteristic “wok hei” or breath of the wok flavor.
How to Make Quick Pork Stir Fry
Step 1: In a medium bowl, toss the thinly sliced pork with the 2 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon of rice wine. Make sure every piece is lightly and evenly coated. This cornstarch slurry will create a protective layer on the pork, sealing in its juices and giving it a wonderfully velvety texture once cooked. Let it sit for about 10 minutes while you prep your vegetables—this is a great time-saving step.
Step 2: Combine your sauce ingredients in a small bowl or measuring jug. Whisk together the 60 ml of soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using) until the honey is fully dissolved. Having this sauce ready to go is a game-changer—it allows you to add it all at once, which helps thicken it quickly and evenly coat everything in the pan.
Step 3: Heat 1 tablespoon of vegetable oil in your wok or large skillet over high heat until it’s shimmering and just starting to smoke. Add the marinated pork in a single layer, working in batches if needed. Let it sear undisturbed for about 60-90 seconds to get a good brown crust, then flip and cook for another minute until just cooked through. Transfer the pork to a clean plate.
Step 4: Reduce the heat to medium-high and add the remaining 1 tablespoon of oil to the same pan. Add the bell peppers, snap peas, and carrot. Stir-fry for 2-3 minutes until the vegetables are vibrant in color and just starting to soften but still retain a pleasant crunch. You’ll hear a lively sizzle—that’s exactly what you want!
Step 5: Push the vegetables to one side of the pan. In the cleared space, add the minced garlic and grated ginger. They’ll sizzle and become fragrant incredibly quickly—this should only take about 30 seconds. Be careful not to burn them! Then, mix them into the vegetables.
Step 6: Return the cooked pork and any accumulated juices back to the pan with the vegetables. Give your pre-mixed sauce another quick stir and then pour it over everything. Toss continuously for 1-2 minutes. You’ll notice the sauce will bubble, thicken, and turn beautifully glossy, coating every ingredient.
Step 7: Turn off the heat and stir in the sliced spring onions. Give everything one final toss to wilt the onions slightly. Transfer the stir-fry to a serving platter and garnish generously with sesame seeds. Serve immediately over steamed rice or noodles for the ultimate quick and satisfying meal.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze pork and sauce (without cornstarch) separately for up to 3 months.
- Reviving: Reheat in a skillet with a splash of water to refresh sauce and texture.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — The fluffy, slightly sticky grains are the perfect neutral base to soak up every last drop of that delicious stir-fry sauce.
- Simple Cucumber Salad — Thinly sliced cucumbers with a quick dressing of rice vinegar, a pinch of sugar, and sesame seeds provides a cool, crisp contrast to the warm, savory stir-fry.
- Vegetable Spring Rolls — A few crispy, store-bought spring rolls on the side make the meal feel like a special occasion without adding much extra work.
Drinks
- Iced Green Tea — Its clean, slightly bitter notes help cut through the richness of the sauce and cleanse the palate between bites.
- A Crisp Lager — The carbonation and mild hop bitterness are a classic pairing with stir-fries, complementing the savory and slightly sweet flavors beautifully.
- Ginger Beer — The spicy-sweet kick of ginger beer echoes the fresh ginger in the dish, creating a wonderfully harmonious flavor experience.
Something Sweet
- Mango Sorbet — Its bright, tropical fruitiness is a refreshing and light way to end the meal, and it feels like a natural progression from the Asian-inspired flavors.
- Fortune Cookies — It’s a fun, nostalgic finish that everyone loves, adding a little bit of whimsy to your dinner table.
- Lychee Fruit — Chilled, canned lychees are incredibly easy to serve and their floral, juicy sweetness is the perfect, simple palate cleanser.
Top Mistakes to Avoid
- Mistake: Using a small, crowded pan. If you don’t have enough surface area, the ingredients will steam instead of fry. This leads to soggy vegetables and rubbery pork. A large wok or skillet is non-negotiable for a proper stir-fry.
- Mistake: Adding the sauce too early with the vegetables. If you add the sauce before the vegetables have a chance to sear and develop a little color, they’ll boil and become mushy. The sauce should be one of the very last components to go in.
- Mistake: Overcooking the pork. Pork loin cooks very quickly, especially when sliced thin. Once it’s no longer pink, it’s done. Continuing to cook it will make it tough and dry. Remember, it will get a final warm-through when you add it back to the sauce.
- Mistake: Skipping the cornstarch marinade. This step, known as velveting, is what gives Chinese restaurant-style stir-fries their signature tender texture. It’s a simple trick that makes a world of difference, so don’t be tempted to leave it out.
Expert Tips
- Tip: Partially freeze your pork. For super easy, paper-thin slicing, pop your pork loin in the freezer for about 20-30 minutes before you plan to cook. It will firm up just enough to make slicing against the grain a breeze.
- Tip: Toast your sesame seeds. While the stir-fry is resting, add the sesame seeds to the dry, still-warm pan for just a minute or two until they’re golden and fragrant. This tiny extra step amplifies their nutty flavor immensely.
- Tip: Deglaze with a splash of water if needed. If you find some lovely browned bits stuck to the bottom of the pan after cooking the pork, add a tablespoon or two of water and scrape them up before adding the vegetables. That’s pure flavor!
- Tip: Make it a freezer meal. You can slice the pork and mix the sauce (without the cornstarch) and freeze them separately. Thaw in the fridge overnight for an even quicker dinner on a busy day.
FAQs
Can I use a different protein?
Absolutely! This recipe is wonderfully versatile. Thinly sliced chicken breast or thigh, shrimp, or even firm tofu (pressed and cubed) are all excellent substitutes. Just adjust the cooking time accordingly—shrimp will cook in just a minute or two, while chicken may take a bit longer than the pork. The velveting marinade works beautifully for chicken and tofu as well.
My sauce didn’t thicken. What happened?
This usually happens if the heat wasn’t high enough when the sauce was added. The cornstarch in the pork marinade is what thickens the sauce, but it needs a vigorous boil to activate. If your sauce is too thin, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering stir-fry. It should thicken up within 30 seconds.
How can I make this gluten-free?
It’s very easy! Simply ensure you use tamari or a certified gluten-free soy sauce instead of regular soy sauce. Double-check that your rice vinegar is also gluten-free (most are), and you’re all set. All the other core ingredients are naturally gluten-free.
What other vegetables can I use?
The possibilities are endless. Broccoli florets, sliced mushrooms, baby corn, water chestnuts, or bok choy would all be fantastic. Just keep in mind their cooking times; harder vegetables like broccoli should go in a minute or two before softer ones like mushrooms. The goal is everything being crisp-tender at the same time.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is in a skillet over medium heat with a tiny splash of water to loosen the sauce. Microwaving can make the vegetables a bit soft and the pork rubbery, so the stovetop is definitely preferred.
Quick Pork Stir Fry
Make this easy Quick Pork Stir Fry in just 25 minutes! Tender pork, crisp veggies & savory sauce combine for the perfect weeknight meal. Get the recipe now!
Ingredients
For the Pork Marinade
-
450 g pork loin or tenderloin (thinly sliced against the grain)
-
2 tbsp cornstarch
-
1 tbsp soy sauce
-
1 tbsp rice wine or dry sherry
For the Stir Fry
-
2 tbsp vegetable oil (divided)
-
1 red bell pepper (sliced)
-
1 yellow bell pepper (sliced)
-
150 g sugar snap peas or snow peas
-
1 medium carrot (julienned or thinly sliced)
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
2 spring onions (sliced)
-
1 tbsp sesame seeds (for garnish)
For the Sauce
-
60 ml soy sauce
-
3 tbsp honey or maple syrup
-
1 tbsp rice vinegar
-
1 tsp sesame oil
-
0.5 tsp red pepper flakes (optional)
Instructions
-
In a medium bowl, toss the thinly sliced pork with the 2 tablespoons of cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon of rice wine. Make sure every piece is lightly and evenly coated. Let it sit for about 10 minutes while you prep your vegetables.01
-
Combine your sauce ingredients in a small bowl or measuring jug. Whisk together the 60 ml of soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using) until the honey is fully dissolved.02
-
Heat 1 tablespoon of vegetable oil in your wok or large skillet over high heat until it's shimmering and just starting to smoke. Add the marinated pork in a single layer, working in batches if needed. Let it sear undisturbed for about 60-90 seconds to get a good brown crust, then flip and cook for another minute until just cooked through. Transfer the pork to a clean plate.03
-
Reduce the heat to medium-high and add the remaining 1 tablespoon of oil to the same pan. Add the bell peppers, snap peas, and carrot. Stir-fry for 2-3 minutes until the vegetables are vibrant in color and just starting to soften but still retain a pleasant crunch.04
-
Push the vegetables to one side of the pan. In the cleared space, add the minced garlic and grated ginger. They’ll sizzle and become fragrant incredibly quickly—this should only take about 30 seconds. Then, mix them into the vegetables.05
-
Return the cooked pork and any accumulated juices back to the pan with the vegetables. Give your pre-mixed sauce another quick stir and then pour it over everything. Toss continuously for 1-2 minutes. You’ll notice the sauce will bubble, thicken, and turn beautifully glossy, coating every ingredient.06
-
Turn off the heat and stir in the sliced spring onions. Give everything one final toss to wilt the onions slightly. Transfer the stir-fry to a serving platter and garnish generously with sesame seeds. Serve immediately over steamed rice or noodles.07
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