This wonderfully flavorful pork stir-fry is made with pork tenderloin strips and lots of vegetables.
The sauce, based on soy sauce and sriracha, is delicious! This stir-fry is ready in about 30 minutes, making it ideal for a weeknight dinner.
I regularly make several stir-fry recipes, including turkey stir-fry, shrimp stir-fry, steak stir-fry, and chicken stir-fry.
This pork stir-fry is one of my favorites. It's made with pork tenderloin, and I add lots of vegetables. I flavor this dish with garlic, ginger, and a delicious sauce that contains soy sauce and sriracha.
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Ingredients
Here's an overview of the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below:
For the sauce:
- Soy sauce: I typically use reduced-sodium soy sauce. If needed, you can use a gluten-free alternative.
- Sriracha: A tablespoon adds the perfect amount of heat to this dish. But if you like spicy food, you could add even more.
- Cornstarch: Helps thicken the sauce.
For the stir-fry:
- Pork tenderloin: I use a medium tenderloin weighing around 1 pound.
- Avocado oil: This neutral-tasting oil has a high smoke point, making it ideal for high-heat cooking.
- Vegetables: I use about three cups of veggies, including broccoli, bell peppers, snap peas, and red onions.
- Aromatics: Minced fresh garlic and grated ginger root.
- Sesame oil and sesame seeds: Used after cooking is done to flavor the cooked dish and garnish it.
Variations
- You can use refined coconut oil or ghee (clarified butter) for frying instead of avocado oil. I like the rich, nutty flavor of ghee.
- While optional, adding a tablespoon of honey (real or sugar-free) nicely balances out the saltiness and tanginess of the soy sauce.
- If you don't have sriracha, use red pepper flakes (½ to 1 teaspoon) and add an extra tablespoon of soy sauce.
- In terms of the veggies, use what you have! The combination suggested here is great, but if you don't have some of these veggies, you can use other sturdy vegetables or simply use more of those you do have. See the photo below - on the day I took it, I used broccoli, red peppers, and green onions because that's what I had. I skipped the snap peas and red onions. The stir-fry turned out delicious!
Instructions
Like all stir-fry recipes, this one comes together quickly once you start cooking. Most of the work involves prepping the meat, veggies, and sauce. But even the prep work is relatively easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Your first step is to whisk together the sauce ingredients and set the sauce aside.
Slice the pork tenderloin. The photos below show you how to do it. First, cut the tenderloin into rounds, and then cut each round into slices:
Cook the pork in avocado oil until it's no longer raw. This should take about 5 minutes over medium-high heat.
Using a slotted spoon, remove the pork to a plate. Add more oil to the pan, and then add the vegetables. Cook them briefly, then add garlic and ginger.
Return the pork to the skillet and stir in the sauce. Keep cooking for a couple more minutes - the sauce should thicken considerably. As soon as it does, take the pan off the heat.
Drizzle the stir-fry with toasted sesame oil and sprinkle it with sesame seeds, then serve.
Expert Tip
While you don't want the pork undercooked, you definitely don't want it overcooked. So, during the first cooking stage, cook just until the meat is no longer raw. It will continue to cook during the next steps.
The same goes for the veggies - you want them to retain their crispness and bright color, so don't overcook them.
Recipe FAQs
It's best to use pork tenderloin in this recipe because it's lean and tender. I also use pork tenderloin in other recipes - check out this pork medallions recipe. It's wonderful.
Pork shoulder is very fatty and is suitable for recipes such as pork steaks, pork roast, pork carnitas, or pulled pork.
It's just like steak stir-fry. Sirloin and tenderloin are good, while fattier or tougher cuts are more suitable for slow cooking.
Yes. They're not as good as fresh vegetables because they release water into the dish and don't come out as crispy and vibrant as fresh veggies. But they're convenient.
If you use pork tenderloin, which is quite tender, there's no need to marinate it first.
Serving Suggestions
This pork stir-fry is quite saucy, and the sauce is exquisite, so you'll want to serve it on something that would soak up the sauce. Rice is the traditional choice, but cauliflower rice works just as well.
You can also spoon this stir-fry on mashed cauliflower, zucchini noodles, or spaghetti squash noodles.
Or simply serve it on plates with chopsticks!
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently to avoid drying out the pork. It's best to reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.
More Pork Recipes
Recipe Card
Quick Pork Stir-Fry
Ingredients
Sauce:
- â…“ cup reduced-sodium soy sauce
- ¼ cup water
- 1 tablespoon sriracha sauce
- 1 tablespoon honey (optional)
- 1 tablespoon cornstarch
Stir-fry:
- 1 pound pork tenderloin
- 2 tablespoons avocado oil divided
- 1 cup broccoli florets use small florets
- 1 cup bell peppers red and green, sliced
- ½ cup snap peas
- ½ cup red onions sliced
- 1 tablespoon garlic minced
- 1 tablespoon ginger root grated
To finish:
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- Prepare the sauce: In a small bowl, whisk together the soy sauce, water, sriracha, honey, and cornstarch. Set aside.
- Cut the pork tenderloin into ½-inch rounds and then cut each round into 3-4 strips.
- In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the pork slices and stir-fry until no longer raw, for about 5 minutes. Remove the pork to a plate and set aside.
- Add the remaining oil to the skillet, then add the broccoli, peppers, red onions, and snap peas. Stir-fry the veggies until tender-crisp, about 3 minutes. Add the garlic and ginger and cook, stirring, for 30 seconds.
- Reduce the heat to medium. Add the pork back to the skillet. Give the sauce a quick stir, then add it to the skillet. Continue to cook, stirring, until the sauce has thickened and the pork and vegetables are coated, about 2 more minutes.
- Off heat, drizzle the dish with sesame oil and sprinkle it with sesame seeds. Serve immediately.
Video
Notes
- If the skillet becomes too dry at any point during cooking, add a splash of water.
- While you don't want the pork undercooked, you definitely don't want it overcooked. So, during the first stage of cooking, cook just until the meat is no longer raw. It will continue to cook during the next steps.
- The same goes for the veggies - you want them to retain their crispness and bright color, so take care not to overcook them.Â
- You can keep leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them gently to avoid drying out the pork. It's best to reheat them in the microwave, covered, at 50% power. I don't recommend freezing the leftovers.
Nutrition per Serving
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Barbara L.
This recipe looks delicious. Which ingredients could I change up a little to have less sodium content? Thanks!
Vered DeLeeuw
Hi Barbara,
The most significant contributor to sodium in this recipe is the soy sauce. Even reduced-sodium soy sauce is very salty. It adds about 3000 milligrams of sodium to this recipe. Since each tablespoon adds about 600 milligrams of sodium, you could try using just 1/4 cup instead of 1/3 and reduce the sodium by 1000 milligrams for the entire recipe and by about 250 milligrams per serving. Of course, the flavor will be impacted.