pork chinese stir fry recipe

Written BySheba G Updated On
pork chinese stir fry recipe
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The Best pork chinese stir fry recipe

I’m so excited to share my favorite pork chinese stir fry recipe with you all. This dish is a staple in our household, and I just can’t get enough of it. I first discovered this recipe when I was living in the city, where I would often grab a quick bite at a local Chinese restaurant.

The combination of tender pork, crunchy vegetables, and savory sauce was love at first bite. I’ve been experimenting with this recipe ever since, tweaking the ingredients and techniques to make it my own. My family and kids absolutely adore it, and it’s become a regular in our meal rotation.

Whether we’re looking for a quick weeknight dinner or a special occasion dish, this pork chinese stir fry never fails to impress. Plus, it’s incredibly healthy, packed with protein and veggies to keep us going all day long. The best part?

It’s ridiculously easy to make – just chop up some veggies, cook the pork and sauce in a wok or skillet, and serve over rice or noodles. My kids can even help with the prep work, making it a fun family activity. One thing that sets this recipe apart from others is the use of fresh ginger and garlic for added depth of flavor.

Don’t be afraid to adjust the amount of chili flakes to suit your taste – we like ours spicy but not too hot for the little ones. You can also customize with your favorite veggies – bell peppers, carrots, broccoli – whatever suits your taste.

Pork Chinese Stir Fry

Pork Chinese Stir Fry

4.6 from 902 votes

A quick and savory stir fry featuring tender pork strips and crisp vegetables in a flavorful soy-based sauce. This dish comes together in minutes, making it perfect for a busy weeknight dinner.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pork and Marinade

1 lb pork loin or tenderloin, thinly sliced
1 tbsp soy sauce
1 tbsp Shaoxing wine or dry sherry
1 tsp cornstarch
1/2 tsp white pepper

For the Stir Fry

2 tbsp vegetable oil
3 cloves garlic, minced
1 tbsp ginger, minced
1 red bell pepper, sliced
1 cup broccoli florets
1 carrot, julienned
3 green onions, cut into 2-inch pieces

For the Sauce

3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tsp sugar
1/2 cup chicken broth
1 tbsp cornstarch mixed with 2 tbsp water

👨‍🍳Directions

1In a bowl, combine the sliced pork with 1 tbsp soy sauce, Shaoxing wine, 1 tsp cornstarch, and white pepper.
2Mix well and let marinate for 10 minutes while you prepare the vegetables and sauce.
3In a small bowl, whisk together 3 tbsp soy sauce, oyster sauce, rice vinegar, sugar, and chicken broth.
4In another small bowl, stir the cornstarch with water to create a slurry and set aside.
5Heat a wok or large skillet over high heat until it begins to smoke lightly.
6Add 1 tbsp vegetable oil and swirl to coat, then add the marinated pork in a single layer.
7Cook without stirring for 1 minute until the bottom is browned, then stir-fry for another 2 minutes until the pork is cooked through and no longer pink.
8Transfer the pork to a plate.
9Add the remaining 1 tbsp oil to the wok over high heat.
10Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
11Add the bell pepper, broccoli, and carrot and stir-fry for 2 to 3 minutes until the vegetables are tender-crisp and bright in color.
12Return the cooked pork to the wok along with the green onions.
13Pour in the prepared sauce and bring to a boil over high heat.
14Stir in the cornstarch slurry and cook for 1 minute, stirring constantly, until the sauce thickens and coats the pork and vegetables evenly.

🔧Equipment

Wok or large skillet
Mixing bowls
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon or spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 3g❤️Cholesterol: 75mg🧂Sodium: 1200mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 35g

📝Notes

For best results, slice the pork against the grain into thin strips. Ensure the wok is very hot before adding ingredients to achieve a proper sear. You can substitute any vegetables you have on hand such as snap peas or bok choy.

Watch Video Of How Pork Chinese Stir Fry Works

This pork Chinese stir fry is the recipe I keep coming back to because it comes together fast, uses ingredients I already have on hand, and everyone at the table actually eats it.

It works just as well on a random Tuesday as it does when the whole family shows up for a birthday or holiday dinner.

I have brought it to potlucks and made it at home for a crowd, and it never sticks around long.

❓ Frequently Asked Questions About Pork Chinese Stir Fry

Q: What type of pork should I use for this recipe?

I recommend using boneless pork shoulder or butt for this recipe – it’s leaner than belly meat but still packs plenty of flavor.

Q: Can I make this recipe ahead of time?

Yes! You can prep all the ingredients and marinate the pork up to a day in advance – just be sure to store them separately until you’re ready to cook.

Q: What if I don’t have any soy sauce on hand?

No worries! You can substitute tamari or coconut aminos as a 1:1 substitute for soy sauce.

Q: How do you keep the veggies from getting soggy?

The key is to stir-fry them quickly over high heat – about 3-4 minutes should do it! If you find they’re getting soggy anyway, try adding some cornstarch or tapioca starch to thicken the sauce.

Q: Can I serve this dish as is or do I need to add something?

This dish is perfect on its own or served over rice or noodles – feel free to get creative with toppings like green onions, sesame seeds, or chopped scallions!

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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