There’s something absolutely magical about the sizzle and aroma of a wok on high heat, and this Quick & Tasty Pork Stir-Fry is the perfect weeknight dinner that tastes like you spent hours in the kitchen. This isn’t just any stir-fry—it’s a beautifully balanced dish that combines tender, succulent pork with crisp vegetables and a glossy sauce that clings to every piece. The beauty of wok cooking is that everything comes together in mere minutes, making this an ideal recipe for busy weeknights when you want restaurant-quality results without the takeout price tag.
I absolutely love how versatile this dish is. You can use whatever vegetables you have on hand—bell peppers, snap peas, broccoli, carrots, or mushrooms all work beautifully. The key to perfect wok cooking is having all your ingredients prepped and ready before you start cooking, a technique chefs call mise en place. This ensures everything cooks evenly and you maintain that beautiful color and crisp texture that makes stir-fry so irresistible.
The pork in this recipe stays incredibly tender because we’re using a quick, high-heat cooking method that prevents overcooking. I recommend using pork tenderloin or pork loin, sliced against the grain for maximum tenderness. You can also use pork shoulder cut into thin strips, though you’ll want to ensure those pieces are a bit thinner so they cook through quickly. The sauce is a harmonious blend of soy sauce, ginger, garlic, and a touch of honey for sweetness, creating a depth of flavor that will have everyone asking for seconds.
One of my favorite tips for achieving that restaurant-quality stir-fry at home is to work in batches. Don’t overcrowd your wok—this lowers the temperature and creates steam instead of that beautiful sear we’re after. Cooking the pork in two batches ensures each piece gets properly caramelized on the outside while staying juicy on the inside. This might seem like an extra step, but trust me, it makes all the difference in the final dish.
For serving, I love this over steamed rice or with a side of fluffy rice, but it’s equally delicious served over noodles or cauliflower rice if you’re looking for a lighter option. The leftovers also make an incredible lunch the next day, though honestly, there rarely are any leftovers in my house! This recipe is also a wonderful foundation—once you master the basic technique, you can experiment with different proteins like chicken or beef, or even make it vegetarian by substituting tofu.
For those interested in exploring more Asian-inspired cuisine, you might also enjoy learning about slow-cooked pork dishes or trying your hand at vegetable-forward recipes that complement this stir-fry beautifully. The techniques you’ll learn here are fundamental to so many cuisines and cooking styles.
For more detailed information on stir-fry techniques and wok cooking basics, I recommend checking out Serious Eats’ comprehensive guides on the subject. You might also find Bon Appétit’s video tutorials incredibly helpful for visual learners. And for those wanting to dive deeper into Asian cooking techniques, The New York Times Cooking section has some wonderful articles on wok mastery and additional stir-fry variations to inspire your next dinner.
This recipe serves four people as a main course and can easily be doubled if you’re feeding a crowd. The entire process, from prep to plate, takes about thirty minutes, making it perfect for those nights when you need something delicious fast. The combination of the tender pork, crisp vegetables, and silky sauce is absolutely unbeatable, and I guarantee this will become a regular rotation in your weeknight dinner menu.
Ingredients
- 1.5 pounds pork tenderloin or pork loin, thinly sliced against the grain
- 3 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 2 cups broccoli florets
- 1 cup snap peas
- 2 medium carrots, julienned or sliced thin
- 1/2 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Red pepper flakes to taste
- Salt and white pepper to taste
- Cooked rice for serving
Instructions
- Prepare all ingredients before you begin cooking. Slice the pork against the grain into thin, bite-sized pieces and arrange on a plate. Mince your garlic and ginger and place in a small bowl. Slice all vegetables and have them ready in separate bowls or on a cutting board.
- In a small bowl, whisk together the soy sauce, rice vinegar, and honey. Set this sauce mixture aside. Have the cornstarch slurry and sesame oil ready nearby.
- Heat your wok or large skillet over high heat until it’s smoking hot. This step is crucial—a properly heated wok is essential for achieving that beautiful sear on the pork.
- Add 1.5 tablespoons of vegetable oil to the wok and swirl to coat. Working in batches to avoid overcrowding, add half of the pork slices in a single layer.
- Let the pork sear undisturbed for 2-3 minutes until golden brown on one side. Stir and cook for another 2-3 minutes until cooked through. Transfer to a plate and repeat with the remaining pork using another 1.5 tablespoons of oil.
- Return the wok to high heat and add the remaining oil. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant. Be careful not to burn them.
- Add the harder vegetables first—the carrots and broccoli florets. Stir-fry for 2-3 minutes, tossing constantly to ensure even cooking.
- Add the bell peppers and snap peas to the wok. Continue stir-frying for another 2 minutes until the vegetables are tender-crisp with a bit of color.
- Pour the soy sauce mixture into the wok and stir well to coat all the vegetables. Add the cooked pork back to the wok and toss to combine.
- Give the cornstarch slurry a quick stir and pour it into the wok, stirring constantly. The sauce should thicken within 30-45 seconds to create a glossy coating.
- Remove from heat and drizzle with sesame oil. Taste and adjust seasonings with salt, white pepper, and red pepper flakes as desired.
- Transfer to serving plates and garnish generously with sliced green onions and sesame seeds. Serve immediately over steamed rice.
Pro Tips
- For the most tender pork, slice it against the grain into pieces about 1/4 inch thick. This technique breaks up the muscle fibers and ensures each bite is melt-in-your-mouth tender
- Mise en place is absolutely essential for wok cooking. Have every ingredient prepped and within arm’s reach before you start cooking, as everything happens very quickly
- Don’t overcrowd your wok. Cooking the pork in two batches prevents the temperature from dropping and ensures proper browning and caramelization
- If you don’t have a wok, a large skillet or cast iron pan works beautifully, though you may need to adjust cooking times slightly
- For extra flavor depth, add a tablespoon of oyster sauce or fish sauce to the sauce mixture. Start with less and taste as you go
- Vegetable substitutions work wonderfully—try water chestnuts, mushrooms, bok choy, or baby corn for variety
- Leftover stir-fry keeps well in the refrigerator for up to 3 days. Reheat gently in a wok or skillet over medium-high heat
- To make this ahead, prep all your vegetables the day before and store them in airtight containers. The pork should be sliced just before cooking to prevent oxidation
- For a spicier version, add sriracha or chili paste to the sauce, or include fresh sliced Thai chilies
- The cornstarch slurry is what creates that beautiful glossy sauce. If you prefer a thinner sauce, use less cornstarch
- Serve over white rice, brown rice, jasmine rice, or cauliflower rice depending on your preference
- This recipe doubles easily for larger crowds. Just increase the ingredients proportionally and cook in batches