Kick bland and boring weeknight meals to the curb.
Thinking about ordering takeout? Skip it! Try our garlic ginger pork stir fry, instead! Made with an msg-free homemade sauce, fresh veggies, and lean, boneless pork, it’s a much healthier option. Plus, this dish will be ready to enjoy in about half an hour– and you won’t have to drive to pick it up or pay a delivery fee!
Our pork stir fry certainly isn’t the same old bland weeknight meal. This dish is packed with flavor and you can make it as spicy as you want (my favorite part about stir fry recipes). You can always throw in some udon, Hokkien, or other stir fry noodles for a more authentic takeout experience, as well.
The Basics of Stir Fry Cooking
There’s a reason stir-frying is such a popular way to cook throughout Asia — all you need is one pan and some fire. This traditional Chinese cooking technique usually makes use of a wok, which has a strategic shape. The bowl-shaped cooking vessel gets the most heat on the bottom for ingredients that need to be cooked at high temperatures, and the ingredients that can be cooked at lower temperatures can be pushed up to the sides. The tall sides of the wok allow you to stir the ingredients quickly without spilling.
For cooking at home, the flat-bottomed woks are ideal because they fit well on both electric and gas stovetops. I used a flat-bottomed wok for this recipe, but you can use a regular pan if that’s all you have — you’ll just want to make sure it’s big enough to fit all the ingredients.
While I love the ingredients in this stir fry, there are a variety of veggies and proteins you can use to make a great stir fry. You just need to know the order in which to add certain ingredients because some cook faster than others. The gist of it goes like this:
- Protein first: You can use pretty much anything, including chicken, pork, beef, tofu, seafood, seitan, or tempeh.
- Veggies next: Almost anything goes so feel free to mix it up!
- Aromatics last: Classic stir fry aromatics include ginger, garlic, shallots, green onions, etc…
The Magic is in The Sauce
The key to a good stir fry is the sauce. Without the sauce, you just have sauteed meat and veggies — that doesn’t count as a stir fry. With this garlic ginger pork stir fry recipe — or any recipe for that matter — you’ll want to prepare your sauce ahead of time. Doing so will ensure that it’s added at the perfect time.
This is the ‘aromatics’ part of the stir-fry equation, and for ours, we used soy sauce, pineapple juice, honey, ginger, and garlic. Yum! You can also add a little cornstarch if you want a thicker sauce that coats the meat and veggies. Simply whisk the sauce ingredients together in a bowl or shake them up in a jar.
What to Serve With Garlic Ginger Pork Stir Fry
I personally like to stick to the theme if I’m going to serve this dish with anything else. My favorite sides are homemade egg rolls, spring rolls, or even a fresh Thai Salad with Peanut Dressing. Of course, white rice or this Clean Eating Chicken Fried Rice is perfect, too! Otherwise, I usually just eat this stir fry by itself because it’s healthy and filling as is. Plus it’s got all the flavor you need!
Garlic Ginger Pork Stir Fry
Ingredients
Garlic Ginger Sauce
- ¼ cup pineapple juice canned
- ¼ cup soy sauce low sodium
- 3 tablespoons honey
- 1 inch piece of ginger grated
- 2 garlic cloves minced
Other Ingredients
- 2 tablespoons avocado oil divided
- 1 small red bell pepper sliced
- 1 cup snow peas
- ½ medium sweet onion sliced
- 1 pound boneless pork chops thinly sliced
- 2 tablespoons cornstarch
- salt and pepper to taste
Instructions
- Place all the ingredients for the sauce in a medium bowl. Whisk until combined.
- Heat one tablespoon of the avocado oil over medium/high heat.
- Place the sliced bell pepper, snow peas, and sliced onions in the pan. Sauté for 2-3 minutes, stirring frequently.
- Remove the veggies from the pan. Then place the pork in a bowl and coat it with the cornstarch. Use your hands or metal tongs to make sure that the pork gets coated evenly with the cornstarch. Season it lightly with salt and pepper.
- Heat the other tablespoon avocado oil over medium/high heat in the same pan that was used to cook the veggies. Place the pork slices in the pan making sure not to overcrowd the pan. Cook for 1 minute or so on each side. Cook the pork in batches.
- Once all the pork is browned, return it to the pan. Pour the sauce into the pan. Once the sauce starts bubbling, reduce the heat to low. Simmer for 4 minutes. Then add the veggies back into the pan and simmer for 2-3 more minutes. Serve with brown rice if desired.
Nutrition Information
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This stir-fry is awesome!! Just one change for next time. It was pretty sweet, so I ‘ll and a little less honey. But all in all it was awesome. Thanks
That’s great, Theresa! We appreciate the feedback! 🙂