Pork Stir Fry Recipe

I adore preparing this Pork Stir Fry featuring tender pork slices mingled with vibrant red and green bell peppers, crisp broccoli, and snap peas. Infused with garlic, ginger, soy, and hoisin sauce, every bite is a balanced array of savory flavors. I enjoy crafting unique dishes that celebrate fresh ingredients.

I gotta tell you, I’ve never been so excited about a pork stir fry recipe until now. This dish uses thinly sliced pork tenderloin, red and green bell peppers, broccoli florets, snap peas and carrots for an explosion of colors and textures.

I combine the sizzling sound of garlic and ginger in vegetable oil with the unique mix of soy sauce and hoisin sauce then let the flavors mingle. The chicken broth, a dash of sesame oil and a pinch of red pepper flakes make it super savory while the cornstarch seals in the juices.

When I’m cooking this dish I can almost see its Asian pork style influence and think about all the cool Chinese cooking recipes I’ve seen, but this is my own twist. The balance of sweet and tangy flavors is so inviting that makes this pork dinner an easy pick for any weeknight meal.

Enjoy and make sure to adjust salt and pepper to your taste!

Why I Like this Recipe

I love this pork stir fry recipe for a bunch of reasons. First of all, the sauce is right up my alley because it mixes the salty tang of soy sauce with the sweetness of hoisin and a punch of ginger and garlic that gives it a really unique flavor. I also like how fast and simple it is to make; it doesn’t take forever and i can whip it up on a busy weeknight. The vegetables are awesome too because they turn out crunchy yet tender which makes every bite satisfying. Lastly, i really enjoy the texture contrast – the pork gets nice and crispy on the outside while staying tender inside.

Ingredients

• Lean, protein packed meat that fuels muscles and keeps u satisfied
• Crisp bell peppers bursting with vitamin C and a naturally sweet crunch
• Broccoli is fiber rich and nutrient dense, boosting digestion and overall health
• Snap peas are delicate, slightly sweet and offer antioxidants with a crisp bite
• Crunchy carrots loaded with beta-carotene for better vision and immunity
• Garlic and ginger bring a zesty flavor duo with anti-inflammatory benefits
• Soy and hoisin sauces add a savory sweetness that balances the stir fry
• Chicken broth and sesame oil add moisture and a nutty, aromatic finish

Ingredient Quantities

• 1 lb pork tenderloin, thinly sliced
• 2 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 carrots, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp cornstarch
• 1/2 cup chicken broth
• 1 tsp sesame oil
• A pinch of red pepper flakes (or to taste)
• Salt and pepper, to taste

How to Make this

1. Start by tossing the thinly sliced pork in a little salt and pepper, then lightly dredge it with the cornstarch so it gets a bit crispy during cooking.

2. In a separate bowl, mix together the soy sauce, hoisin sauce, chicken broth, sesame oil, and red pepper flakes until the cornstarch is fully dissolved.

3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Once it is hot, add the pork slices and fry them till they are browned on all sides, about 3-4 minutes. Remove the pork and set aside.

4. In the same skillet, toss in the minced garlic and ginger and stir-fry for about 30 seconds until they get really fragrant.

5. Throw in the sliced red and green bell peppers, broccoli florets, snap peas, and carrots. Stir them around for about 3-4 minutes until they start to soften but still carry a nice crunch.

6. Now, add back the cooked pork into the skillet with the veggies.

7. Pour the sauce mixture over everything and stir so all of the ingredients are well coated. Let it cook together for another 2-3 minutes until the sauce thickens a little.

8. Give it a taste and add more salt and pepper if needed.

9. Once you’re happy with the flavor and the pork is tender, take the skillet off the heat and serve up your stir fry with some rice or noodles. Enjoy!

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Two mixing bowls (one for the pork dredge and one for the sauce)
4. Measuring cups and spoons
5. Large skillet or wok
6. Spatula and tongs
7. Plate for setting aside cooked pork

FAQ

Pork Stir Fry Recipe Substitutions and Variations

• If you dont have pork tenderloin, you can use thinly sliced chicken breast or even beef sirloin for a different twist.
• If you’re low on vegetable oil, canola or peanut oil work pretty well too.
• Hoisin sauce can sometimes be hard to find so you could mix soy sauce with a little sugar and garlic for that sweet kick.
• If snap peas arent in your fridge, snow peas make a great substitute with a similar crunch.
• And if you dont have chicken broth, vegetable broth is a solid alternative.

Pro Tips

1. When frying the pork, make sure not to overcrowd the pan. If you add too many slices at once, they wont crisp up as nicely, so cook in batches if needed.

2. Once you add the garlic and ginger, be careful that they don’t burn. Burnt garlic can make your whole dish taste bitter so stir it constantly and remove the pan from heat if it begins to smoke.

3. For the veggies, try to cut them as evenly as you can so they cook at the same rate. Uneven pieces might cause some parts to get too soft while others remain crunchy.

4. Lastly, if you like your stir fry a bit spicier, you can add a little more red pepper flakes. But be sure to taste the sauce along the way so it doesnt overpower the other flavors.