There’s nothing quite like the satisfaction of pulling together a restaurant-quality pork stir fry in your own kitchen in under thirty minutes. This pork stir fry recipe is an absolute game-changer for busy weeknights, combining tender, succulent pork with crisp vegetables and a glossy, umami-rich sauce that’ll have everyone asking for seconds. The secret to achieving that perfect restaurant-quality result lies in a few key techniques: proper heat management, cutting your ingredients to uniform sizes, and most importantly, not overcrowding your wok or skillet.
What makes this pork stir fry recipe so special is its versatility and speed. Whether you’re cooking for a family of four or meal prepping for the week ahead, this recipe scales beautifully and comes together faster than you can order takeout. The beauty of stir frying is that it’s all about high heat, quick cooking, and keeping everything moving—which means minimal cleanup and maximum flavor. I’ve perfected this recipe over years of experimentation, and I’m thrilled to share my best tips and tricks with you.
The pork itself is the star of this show. I recommend using pork tenderloin or pork loin, which cook quickly and stay incredibly tender when sliced thin and cooked over high heat. The key is to slice your pork against the grain—this breaks down the muscle fibers and ensures each bite is melt-in-your-mouth tender. Pair that with a vibrant mix of bell peppers, snap peas, and broccoli, and you’ve got a nutritionally balanced meal that tastes indulgent.
For the sauce, we’re keeping things simple but impactful with a combination of soy sauce, sesame oil, garlic, and ginger. This isn’t your average takeout sauce—it’s balanced, sophisticated, and comes together in just minutes. The quick napa cabbage stir fry techniques are similar, and both dishes showcase how versatile the stir-fry method truly is.
One of my favorite aspects of this recipe is how easily you can customize it to match your preferences or what you have on hand. Don’t have snap peas? Use green beans or sliced zucchini. Prefer cashews for crunch? Add them at the end. This is the beauty of stir-frying—it’s a framework, not a rigid formula. Many home cooks are intimidated by stir frying, but once you understand the basics, you’ll be making this pork stir fry recipe weekly.
I also love that this dish comes together in one pan, which means less dishwashing and more time enjoying your meal with family. The technique of stir frying also means you’re retaining maximum nutrition and flavor in your vegetables—they’re cooked just until tender-crisp, which preserves their vibrant colors and nutritional value. For more inspiration on quick, delicious meals, check out this best breakfast quiche recipe which also emphasizes quality ingredients and proper technique.
According to Serious Eats, the key to excellent stir frying is understanding the Maillard reaction and achieving proper heat on your cooking surface. I’ve incorporated those principles here, ensuring your pork gets a beautiful sear while the vegetables maintain their texture. The result is a dish that’s both visually stunning and incredibly satisfying.
This pork stir fry recipe also works wonderfully as a meal prep option. You can prep your vegetables and protein ahead of time, store them in separate containers, and then simply cook them together when you’re ready to eat. It reheats beautifully, making it perfect for lunch boxes or quick dinners throughout the week. Serve it over steamed rice, cauliflower rice, or noodles depending on your mood.
For those looking to expand their weeknight cooking repertoire, this recipe pairs beautifully with other quick dishes like the best easy breakfast casserole for brunch occasions. The skills you develop making this stir fry—knife skills, heat management, and sauce balancing—will elevate your entire cooking game.
I’ve tested this pork stir fry recipe dozens of times with different variations, and I’m confident that following these instructions will yield restaurant-quality results every single time. The combination of tender pork, crisp vegetables, and a silky sauce is simply unbeatable. Whether you’re a beginner cook or someone looking to refine your technique, this recipe offers something valuable. Don’t be intimidated by the speed of stir frying—once you’ve made this once, you’ll feel like a pro.
The New York Times Cooking section often emphasizes the importance of mise en place—having all your ingredients prepped and ready before you start cooking. This is absolutely critical for stir frying, where everything happens at lightning speed. Take five minutes to prep everything, and the actual cooking will take just ten to fifteen minutes.
I also want to mention that quality ingredients really shine in a pork stir fry recipe. The pork should be fresh, the vegetables should be crisp, and the soy sauce should be a good quality brand. These simple ingredients deserve respect and proper technique. If you’re looking for other quick weeknight solutions, the perfect avocado toast recipe is another winner that comes together in minutes.
Finally, don’t be afraid to make this pork stir fry recipe your own. Add your favorite vegetables, adjust the sauce to your taste preference, or throw in some cashews for crunch. The foundation is solid, and it’s designed to be flexible. This is the recipe I return to again and again, and I hope it becomes a staple in your kitchen too. Serve it family-style with rice and enjoy the compliments that are sure to follow!
Ingredients
- 1.5 pounds pork tenderloin or pork loin, thinly sliced against the grain
- 3 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 2 cups fresh broccoli florets
- 1 cup snap peas, trimmed
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup low-sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 2 green onions, sliced on the bias
- 1/4 teaspoon red pepper flakes, optional
- 1 teaspoon sesame seeds for garnish
- Salt and black pepper to taste
- Cooked rice for serving
Instructions
- Slice the pork tenderloin or loin into thin strips, about 1/4-inch thick, cutting against the grain to ensure tenderness. Pat dry with paper towels and season lightly with salt and pepper.
- Prepare all your vegetables: slice the bell peppers into strips, cut broccoli into bite-sized florets, trim the snap peas, mince the garlic, and mince the fresh ginger. Having everything prepped and ready (mise en place) is crucial for stir frying.
- In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, and the cornstarch-water mixture. Set the sauce aside.
- Heat a large wok or 12-inch skillet over high heat until it’s smoking slightly, about 2 minutes. Add 1.5 tablespoons of vegetable oil and swirl to coat.
- Working in batches to avoid overcrowding the pan, add the pork slices in a single layer. Let them sear undisturbed for 2 minutes until they develop a golden crust, then stir and cook for another 2-3 minutes until cooked through but still tender. Transfer to a clean plate.
- Add the remaining 1.5 tablespoons of oil to the wok and let it heat for 30 seconds until shimmering.
- Add the bell peppers and broccoli florets to the hot wok. Stir-fry for 3-4 minutes, stirring constantly, until they begin to soften but still have a slight crunch.
- Add the snap peas and continue stir-frying for 1-2 minutes until they turn bright green.
- Add the minced garlic and ginger to the vegetables and stir constantly for about 30 seconds until fragrant, being careful not to let them burn.
- Return the cooked pork to the wok with the vegetables, pouring any accumulated juices from the plate back into the pan.
- Pour the prepared sauce over the pork and vegetables, stirring constantly for 1-2 minutes until the sauce thickens and coats everything evenly. If you prefer a thicker sauce, let it simmer for an additional minute.
- Taste and adjust seasonings with additional salt, pepper, or soy sauce as needed. Add red pepper flakes if you prefer extra heat.
- Remove from heat and stir in the sliced green onions, reserving some for garnish.
- Transfer to a serving platter and garnish with sesame seeds and remaining green onions. Serve immediately over steamed rice or with noodles.
Pro Tips
Do not overcrowd the pan when cooking the pork. If you add too much at once, the temperature will drop and you’ll end up steaming instead of searing. Work in batches if necessary—this ensures proper browning and better flavor.
High heat is your friend in stir frying. Make sure your wok or skillet is properly preheated and smoking slightly before adding oil and ingredients. This high temperature creates the characteristic flavor and texture of restaurant-quality stir fry.
Feel free to substitute vegetables based on what you have on hand or personal preference. Other great options include green beans, mushrooms, baby bok choy, water chestnuts, or carrot slices. Just cut everything to similar sizes so they cook evenly.
The sauce can be made ahead and stored in the refrigerator for up to one week, making this recipe even faster on busy weeknights. Simply reheat the sauce before adding it to the finished stir fry.
For extra crunch and nutrition, consider adding cashews, peanuts, or sliced almonds at the very end of cooking. These add wonderful texture and complement the pork beautifully.
If you prefer thicker sauce, add an extra 1/2 teaspoon of cornstarch mixed with 1 tablespoon of water. If you prefer it thinner, simply add less of the cornstarch slurry.
This recipe reheats beautifully in a skillet over medium heat for 3-4 minutes. Store leftovers in an airtight container in the refrigerator for up to three days.
For a spicier version, add Sriracha to the sauce or sprinkle with additional red pepper flakes. For a sweeter version, increase the honey to 1.5 tablespoons.
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