An easy pork stir fry is a quick meal with tender pork and lots of fresh veggies in a quick homemade pineapple sauce!
The whole family will love this recipe! Use your favorite veggies and pineapple chunks for a sweet tangy flavor.
Homemade Pork Stir Fry
Chinese take-out is one of my favorites and I love to recreate dishes at home!
Not only is it easy to whip up, but it can be tailored to what you have on hand! Add your favorite veggies and scoop it onto rice, over noodles, or even shredded lettuce for a flavorful and filling entrée that will have everyone asking for seconds!
And, leftovers? Yes, please! This recipe makes awesome leftovers to take to work or school the next day!
Ingredients/Variations
PORK
Either pork loin chops or pork tenderloin work well! Keep in mind that pork can be (and should be) a touch pink in the middle to keep it nice and tender.
VEGGIES
Fresh or frozen will both work great! If using frozen, just run them under hot water to thaw (and drain well) them before adding to the recipe.
SAUCE
The star of the dish! A bit sweet, a bit savory and a lot delicious it’s made with ingredients you likely have on hand. If you’re not a fan of pineapple juice, orange juice can be used.
VARIATIONS
Stir fry is great because anything goes! Add mushrooms, bell peppers, onions, corn, zucchini, or water chestnuts to stretch this dish even further. If you prefer a spicier sauce, try adding some chili pepper flakes! Want less spice? Skip the sriracha!
How To Make Pork Stir Fry
Pork stir fry comes together in a flash, here’s a quick overview!
- Fry seasoned pork, then saute veggies (per recipe below).
- Simmer sauce and add a slurry to thicken.
- Return everything to skillet and simmer until heated through.
Serve piping hot on rice or noodles, with egg rolls or wonton soup!
Tips For Making Stir Fry
Good stir fry starts with good ingredients!
- Prep all ingredients before beginning, stirfry comes together quickly!
- Choose lean pork and cut into uniform strips. Do not overcook the pork or it won’t be tender.
- Sesame oil adds great flavor to this recipe and a little goes a long way. Ensure you’re using toasted sesame oil.
Delicious Take-Out Fake-Outs
- Easy Homemade Chow Mein – ready in under 30 minutes
- Beef and Broccoli – better than take-out
- Easy Beef Stir Fry
- Sesame Chicken – smothered in a sesame sauce
- Easy Mongolian Beef – almost famous
- Creamy Peanut Thai Noodles – quick & delicious
- Sweet and Sour Pork – loaded with fresh veggies
- Sesame Ground Beef Stir Fry
- Cabbage Stir Fry – vegetarian
Did you love this Pork Stir Fry recipe? Be sure to leave a rating and a comment below!
Pork Stir Fry
Equipment
Ingredients
- 12 ounces boneless pork chops or pork tenderloin, cut into ½-inch strips
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil divided
- 4 cups mixed vegetables
- 4 cloves garlic minced
- 1 teaspoon minced fresh ginger
- ⅔ cup pineapple chunks reserve juice for sauce
Sauce
- ⅓ cup water
- ⅓ cup pineapple juice from pineapple chunks above, or orange juice
- ¼ cup less sodium soy sauce
- 2 tablespoons brown sugar
- ½ teaspoon sriracha optional
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch for slurry
Instructions
- Season pork with salt & pepper and toss with 1 tablespoon cornstarch. Refrigerate 15 minutes (while you prepare the remaining ingredients).
- Combine all sauce ingredients except cornstarch and set aside.
- Heat 1 tablespoon of oil over medium-high heat in a large pan. Stir fry pork in small batches until browned, (it does not need to be cooked all the way through). Remove from pan and set aside.
- Add more oil to the pan if needed and add vegetables. Stir-fry until tender-crisp, about 3-4 minutes. Add garlic and ginger and cook for 30 seconds or until fragrant. Remove the vegetables from the pan.
- Add the stir fry sauce and bring to a simmer.
- Combine 1 tablespoon cornstarch with 2 tablespoons water and whisk into the boiling sauce a little bit at a time to reach desired consistency.
- Add pork, pineapple and vegetables back to the pan and let simmer 2 minutes or just until heated through.
- Serve with rice or noodles.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Pork
Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Just printed this recipe to add to our Favorites collections! OH MY.. SO YUMMY! I had to squeeze the pineapple because it didn’t just have juice. We added bamboo shoots. And didn’t have toasted but regular sesame oil. Ate with minute white rice for dinner and then used a minute rice brown rice and quinoa for lunch leftovers the next day. Thank you for this recipe!
Delicious! I used an orange instead of pineapple. Will definitely make again.
So good. Next time I wipe add more siracha ️
could you use ground pork instead of the pork chops?
I think that sounds like a delicious change! I would love to hear how it turns out for you.
Double the sauce, very tasty
Good recipes, but I don’t need 3 emails a day. I cut back to weekly updates.
Best use of leftover pork chops I’ve EVER had! I hesitated to add the pineapples but glad I did. Excellent!! My picky husband even liked it, I LOVED it!!
Made it for first time.Excellent recipe with good instructions and lots of options! Will be a requested family favorite.
Easy and delicious!
This stir-fry was amazing! Even better than the restaurant. Will definitely make again and again. Thanks Holly.
Really easy and delicious! I used bok choy, carrots, celery and bell peppers. Tastes just like takeout.
This is a keeper. Two thumbs up from my Husband too!
Just made this and it was the best stir fry I’ve ever made. My husband said it’s good enough even to make for company. Keeping this one.
So glad you loved it Rebecca!
Very bland the cornstarch makes it hard to brown the meat wasted a lot of good ingredients for sub pare food.
I had some leftover roast pork and was looking for something to make with it. Came across this recipe and made it. Very good. It would have been better if I made with marinading the pork first, but that’s what I’ll do next time. And yes, there will be a next time.
This recipe gives us an excellent basic stir fry with hundreds of potential ingredients. I made four helpings for dinner using broccoli, turnip, and bok choy with the pork and my wife and I wolfed it ALL down. Some stir fry sauces are bland: What sparkled here was a combination of soy, orange juice, sugar, sesame oil, and a nice sprinkling of red pepper flakes. Kudos to spendwithpennies.com.
Absolutely delicious. Pineapple was the hit on this dish. First time using that
Will be making that again & again
Thank you