Quick Asian Pork Stir-fry
A vibrant, savory-sweet pork stir-fry featuring tender marinated pork strips infused with a classic Asian blend of soy, ginger, and garlic, perfect for a fast weeknight meal.
Ingredients
- 1 lb pork loin or tenderloin cut into thin strips
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp brown sugar packed
- 1 tsp black pepper freshly ground
- 3 cloves garlic minced
- 1 inch fresh ginger grated
- 1 tbsp cornstarch
- 2 tbsp sesame oil divided
- 1 medium onion sliced
- 1 cup broccoli florets
- 1/2 cup carrots julienned
- 2 tbsp green onions chopped
Instructions
- In a large bowl, whisk together soy sauce, rice vinegar, brown sugar, black pepper, minced garlic, and grated ginger.
- Add the pork strips to the marinade, ensuring they are well coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- After marinating, remove pork from the liquid (reserve marinade). Toss pork with cornstarch until evenly coated.
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the marinated pork in a single layer and cook for 3-4 minutes per side, until browned and cooked through. Remove pork from the pan and set aside.
- Add the remaining 1 tablespoon of sesame oil to the pan. Add sliced onion, broccoli florets, and julienned carrots. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
- Pour the reserved marinade into the pan with the vegetables. Bring to a simmer and cook for 1-2 minutes until slightly thickened.
- Return the cooked pork to the pan, tossing everything together to coat the pork and vegetables with the sauce.
- Serve immediately, garnished with chopped green onions, preferably over steamed rice or noodles.
Notes
For extra veggies, add sliced bell peppers, broccoli florets, or snap peas during the last 5 minutes of cooking. Adjust spice with a pinch of red pepper flakes. Chicken or beef can be substituted for pork. Serve over steamed rice or noodles.