This pork and prawn stir fry is a quick, protein-packed dinner that comes together in about 20 minutes. The combination of tender pork slices and sweet, plump prawns works because they cook quickly at high heat and absorb the savory garlic-ginger sauce beautifully. It’s a one-pan meal that’s perfect for busy weeknights.
Ingredients
- 8 oz (225 g) pork tenderloin or boneless pork chops, thinly sliced against the grain
- 8 oz (225 g) raw prawns or shrimp, peeled and deveined (tails on or off)
- 2 tablespoons (30 ml) vegetable or peanut oil, divided
- 3 cloves garlic, minced
- 1 tablespoon (15 g) fresh ginger, minced
- 1 small onion, sliced (about 1 cup)
- 1 red bell pepper, sliced (about 1 cup)
- 1 cup (70 g) snow peas or snap peas, trimmed
- 2 green onions, sliced for garnish
For the sauce:
- 3 tablespoons (45 ml) soy sauce (low-sodium if preferred)
- 1 tablespoon (15 ml) oyster sauce
- 1 tablespoon (15 ml) rice vinegar
- 1 teaspoon (5 ml) sesame oil
- 1 teaspoon (4 g) cornstarch
- 1/4 cup (60 ml) chicken or vegetable broth
- 1/2 teaspoon (2 g) sugar (optional)
Instructions
- Prep the meat and prawns: Pat the pork dry with paper towels. Slice thinly against the grain into bite-sized strips. Pat the prawns dry as well. Season both lightly with a pinch of salt and pepper.
- Make the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, broth, and sugar (if using). Set aside.
- Heat the wok or large skillet: Place a wok or a large 12-inch (30 cm) skillet over high heat. Add 1 tablespoon of oil and swirl to coat. When the oil shimmers, add the pork in a single layer (work in batches if needed). 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 prawns: Add the remaining 1 tablespoon of oil to the hot pan. Add the prawns in a single layer. Cook for 1-2 minutes per side until they turn pink and opaque. Be careful not to overcook them. Transfer to the plate with the pork.
- Stir-fry the aromatics and vegetables: Reduce heat to medium. Add the garlic, ginger, and onion. Stir-fry for about 30 seconds until fragrant. Add the bell pepper and snow peas. Stir-fry for 2-3 minutes until the vegetables are crisp-tender but still bright.
- Combine everything: Return the pork and prawns to the pan. Pour the sauce over everything. Stir-fry for 1-2 minutes until the sauce thickens and coats all the ingredients evenly.
- Finish and serve: Turn off the heat. Sprinkle with sliced green onions. Serve immediately over steamed rice or noodles.
Tips
- Slice pork thinly for tenderness: For easier slicing, place the pork in the freezer for 15-20 minutes until firm but not frozen solid. Slicing against the grain shortens the muscle fibers, making the meat more tender.
- Don’t overcrowd the pan: Cook the pork and prawns in batches if your pan isn’t large enough. Overcrowding lowers the heat and steams the food instead of searing it, leading to tough meat and rubbery prawns.
- Adjust the sauce consistency: If the sauce becomes too thick, add a splash of broth or water. If it’s too thin, mix a little more cornstarch with cold water (slurry) and stir in.
- Substitutions: Swap pork for chicken breast or thigh, and prawns for scallops or firm tofu. Use any vegetables you have on hand—broccoli, carrots, or bok choy work well.
Serving Suggestions
Serve this stir fry over steamed jasmine rice, brown rice, or cooked noodles like lo mein or udon. For a low-carb option, serve over cauliflower rice or alongside a simple green salad. A squeeze of fresh lime juice and a sprinkle of chili flakes add brightness and heat.
Variations
- Spicy version: Add 1-2 teaspoons of sriracha, chili garlic sauce, or red pepper flakes to the sauce for a kick.
- Ginger-garlic heavy: Double the amount of ginger and garlic for a more pungent flavor.
- Add pineapple: Toss in 1/2 cup of pineapple chunks with the vegetables for a sweet and sour twist.
- Make it gluten-free: Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free (or use a gluten-free hoisin or mushroom sauce).
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 water or broth to loosen the sauce. You can also microwave in 30-second bursts, stirring in between, until heated through. Avoid reheating more than once to maintain the best texture.
Frequently Asked Questions
Can I use frozen prawns? Yes, but thaw them completely in the refrigerator overnight or under cold running water. Pat them very dry before cooking to avoid excess water in the pan.
What if I don’t have oyster sauce? You can substitute with hoisin sauce (sweeter) or a mix of 1 tablespoon soy sauce and 1 teaspoon sugar. For a vegetarian version, use mushroom stir-fry sauce.
How do I know when the pork is cooked? Pork should reach an internal temperature of 145°F (63°C) followed by a 3-minute rest. In a stir fry, the pork will be cooked through when it’s no longer pink in the center—usually after about 3-4 minutes of total cooking time.
Can I use pork shoulder instead of tenderloin? Yes, but slice it very thin and cook it a bit longer (about 5-6 minutes) until tender. Pork shoulder has more connective tissue, so it benefits from a slightly longer cook.
Why is my sauce clumpy? Clumping usually happens when cornstarch isn’t fully dissolved before adding to the pan. Make sure to whisk the sauce thoroughly and add it slowly while stirring constantly.
Can I make this ahead of time? You can prep all the ingredients (slice pork, peel prawns, chop vegetables, mix sauce) up to a day in advance and keep them in the fridge. Cook just before serving for the best texture.