Asian Style Pork Stir Fry Recipe

I just whipped up this epic pork stir fry with tangy sauces and crisp veggies that totally blew my mind and made me wanna slurp every last bite.

I love making this Asian Style Pork Stir Fry cause it packs protein and vitamins. My recipe uses lean pork tenderloin, garlic, red bell pepper and broccoli.

I think the blend of soy sauce, oyster sauce, rice vinegar, ginger and chili flakes brings great flavor and nutrition.

Ingredients

• Pork tenderloin: lean protein essential for muscle repair, low fat and healthy.
• Soy sauce: salty, savory liquid seasoning adding deep umami flavor to the dish.
• Oyster sauce: rich, slightly sweet sauce that gives a tangy boost to your stirfry.
• Fresh ginger and garlic: zesty aromatic ingredients that boost flavor and aid digestion.
• Vegetables: bell peppers, broccoli and carrot deliver vitamins, fiber and a crunchy texture.
• Rice vinegar and hoisin sauce: vinegar adds tangy acidity while hoisin brings balanced sweetness.
• Red chili flakes: a pinch for those who love spicy kick enhances the overall taste experience.

Ingredient Quantities

• 1 lb pork tenderloin, thin sliced
• 2 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp hoisin sauce
• 1 tsp sugar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, thinly sliced
• 2 cups broccoli florets
• 1 medium carrot, thinly sliced
• 1/2 cup snap peas
• 1/4 tsp red chili flakes (if you like it spicy)
• Sesame seeds for garnish (optional)
• Chopped green onions for garnish (optional)

How to Make this

1. In a large bowl, mix the soy sauce, oyster sauce, rice vinegar, hoisin sauce, sugar, minced garlic, and grated ginger together until well combined.

2. Add your thinly sliced pork tenderloin to the bowl and let it marinate for about 10 to 15 minutes.

3. Heat the vegetable oil in a big skillet or wok over medium-high heat until it’s really hot.

4. Stir fry the pork in batches until its browned and just cooked through then set it aside.

5. In the same pan, toss in the sliced red and green bell peppers, thinly sliced onion, broccoli florets, sliced carrot, and snap peas.

6. Keep stirring the veggies for about 3 to 4 minutes until they’re just tender but still crisp.

7. Return the pork back into the pan, add the red chili flakes if you like it spicy, and stir everything together for another 2 minutes so all the flavours mix.

8. Finally, serve your stir fry hot, garnished with sesame seeds and chopped green onions if you want a little extra crunch. Enjoy!

Equipment Needed

1. Large mixing bowl – needed for marinating the pork and mixing the sauces
2. Knife and cutting board – used for slicing the pork and all the veggies, and for mincing garlic and grating ginger
3. Measuring spoons – essential for getting the sauces and sugar in correct amounts
4. Big skillet or wok – required for stir frying the pork and then the veggies
5. Spatula or tongs – helps to stir and turn the ingredients evenly
6. Serving dish – for plating and serving your finished dish

FAQ

• Q: Can I substitute the pork tenderloin with a different meat?
  A: Yeah you can use chicken breast or even beef but keep in mind the flavors might change a bit.
• Q: Do I need to marinate the pork before stir frying?
  A: You don’t have to, but tossing it with the sauces right before cooking helps lock in the flavor.
• Q: How can I tell if the pork is cooked enough?
  A: The pork should turn opaque and not have any pink in the middle when its done.
• Q: How long should I cook the vegetables?
  A: Stir fry the veggies for about 3-5 minutes till they get slightly tender but still crunchy.
• Q: Can i make this stir fry spicier?
  A: Sure you can add extra chili flakes or your choice of hot sauce if you like it with a kick.

Asian Style Pork Stir Fry Recipe Substitutions and Variations

• For soy sauce, you can use tamari or even coconut aminos if youre looking for a gluten free option
• If you dont have oyster sauce, try using a bit more hoisin sauce mixed with a pinch of sugar or a mushroom based sauce
• Apple cider vinegar works pretty well in place of rice vinegar, maybe dilute it with a bit of water so it doesn’t overpower the dish
• If you dont have fresh ginger, ginger powder can do in a pinch though use just about a third of what the recipe calls for

Pro Tips

1. Make sure you heat up your wok or skillet real good before tossing in the meat. If the pan isn’t hot enuff, your pork might just end up stewin’ in its juices instead of gettin a nice sear, so try not to overcrowd the pan when stir fryin’ in batches.

2. Slice all your veggies into similar sizes so they cook evenly. When the pieces are all uniform, it helps ‘cause some veggies take longer than others and you don’t wanna end up with some crunchy ones while others are mushy.

3. Be careful with the chili flakes. If you’re not super used to spicy food, add a little at first and then taste ’em later. You can always toss more in, but you can’t take it out once it’s mixed in!

4. Let your meat marinate for at least 10 minutes (but don’t go overboard) and try patting it dry a bit before cooking. That way, you get that delicious browning on the pork instead of having it steam in the marinade.