This Asian pork veggie stir fry is a weeknight lifesaver: tender pork strips and crisp vegetables are tossed in a savory-sweet garlic-ginger sauce and cooked in one hot skillet in about 20 minutes. It works because the high heat sears the pork quickly while keeping the veggies crunchy, and the sauce clings to everything without turning gluey. Serve it over steamed rice or noodles for a complete meal that beats takeout.
Ingredients
- 1 lb (450 g) pork tenderloin or boneless pork chops, thinly sliced against the grain
- 2 tablespoons (30 ml) soy sauce (or tamari for gluten-free)
- 1 tablespoon (15 ml) dry sherry or Chinese cooking wine (optional)
- 1 teaspoon cornstarch
- 2 tablespoons (30 ml) vegetable or peanut oil, divided
- 1 red bell pepper, sliced into thin strips
- 1 cup (150 g) broccoli florets, cut small
- 1 medium carrot, peeled and sliced into thin rounds
- 3 cloves garlic, minced
- 1 tablespoon (15 ml) grated fresh ginger
- 1/4 cup (60 ml) low-sodium chicken or vegetable broth
- 2 tablespoons (30 ml) oyster sauce (or hoisin for a sweeter sauce)
- 1 teaspoon sesame oil
- 1 teaspoon sugar (optional, to balance)
- 2 green onions, sliced, for garnish
- Cooked rice or noodles, for serving
Instructions
- Prep the pork: In a medium bowl, toss the sliced pork with soy sauce, sherry (if using), and cornstarch. Let it marinate for 10 minutes while you prep the vegetables.
- Prep the sauce: In a small bowl, mix the broth, oyster sauce, sesame oil, and sugar (if using). Set aside.
- Heat the wok: Place a wok or large skillet over high heat. Add 1 tablespoon of oil and swirl to coat. When the oil shimmers (but not smoking), add the pork in a single layer. Let it sear undisturbed for 1–2 minutes until browned, then stir-fry for another 1–2 minutes until just cooked through. Transfer to a plate.
- Cook the vegetables: Add the remaining 1 tablespoon of oil to the same wok. Add the bell pepper, broccoli, and carrot. Stir-fry for 3–4 minutes until the vegetables are crisp-tender and slightly charred at the edges.
- Aromatics: Push the vegetables to the sides, add the garlic and ginger to the center, and stir-fry for 30 seconds until fragrant.
- Combine: Return the pork to the wok. Pour the sauce over everything. Stir-fry for 1–2 minutes until the sauce thickens and coats the pork and vegetables evenly.
- Finish and serve: Turn off the heat, sprinkle with green onions, and serve immediately over rice or noodles.
Tips
- Slice pork thinly: For easier slicing, freeze the pork for 15–20 minutes before cutting. Always slice against the grain for tender pieces.
- Don’t overcrowd the wok: If your skillet is small, cook the pork in two batches. Overcrowding lowers the temperature and steams the meat instead of searing it.
- Prep everything first: Stir-frying goes fast once you start. Have all ingredients measured and within reach before turning on the heat.
- Substitutions: Use chicken, beef, or tofu instead of pork. Swap any vegetables you like—snap peas, mushrooms, or baby corn all work well.
Serving Suggestions
Serve this stir fry over steamed jasmine rice, brown rice, or chow mein noodles. For a low-carb option, use cauliflower rice or lettuce wraps. Add a side of quick pickled cucumbers or a simple miso soup to round out the meal. A sprinkle of sesame seeds or crushed red pepper flakes adds extra flavor and heat.
Variations
- Spicy: Add 1–2 teaspoons of sriracha or chili garlic sauce to the sauce for a kick.
- Sweet and sour: Add 2 tablespoons of rice vinegar and reduce the broth to 2 tablespoons for a tangier sauce.
- Vegetarian: Replace pork with extra-firm tofu (pressed and cubed) and use vegetable broth plus vegetarian oyster sauce.
- Nutty: Stir in 1 tablespoon of peanut butter to the sauce for a Thai-inspired twist.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot wok or skillet over medium-high heat for 2–3 minutes, adding a splash of broth or water to loosen the sauce. You can also microwave in 30-second bursts, stirring between, but the vegetables will be softer. Freeze for up to 2 months in a freezer-safe container; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use pork shoulder instead of tenderloin? Yes, but slice it thinly and cook it a bit longer until tender. Pork shoulder is fattier and stays juicy, but it benefits from a slightly longer stir-fry time.
How do I know when the pork is cooked? Pork should reach an internal temperature of 145°F (63°C) for whole cuts, followed by a 3-minute rest. Thin slices will cook quickly, so watch for the pink to disappear.
Can I make this ahead of time? You can prep the ingredients (slice pork, chop veggies, mix sauce) up to 24 hours in advance, but stir-fry just before serving for the best texture.
What if I don’t have oyster sauce? Use hoisin sauce or a mix of soy sauce and a little sugar. For a vegetarian option, use mushroom oyster sauce.
Why is my stir fry watery? This usually happens if the pan isn’t hot enough or you add too much sauce. Make sure the wok is very hot and the sauce is reduced before serving. Also, don’t wash the vegetables right before cooking—dry them thoroughly.
Can I use frozen vegetables? Yes, but thaw and pat them dry first. Frozen veggies release water, so cook them a minute longer to evaporate the moisture.