Pork Stir Fry is a quick skillet dinner made with tender strips of pork, crisp vegetables, and a sweet and savory pineapple sauce. This easy recipe comes together in one pan and is great served over rice or noodles for a delicious weeknight dinner.
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Holly’s Recipe Highlights: Pork Stir Fry
- Flavor: This stir fry blends juicy pork and colorful veggies with a sweet, tangy, and savory glaze.
- Technique: Tossing the pork with cornstarch before cooking helps it develop a golden-brown coating while sealing in moisture to keep the meat tender and juicy.
- Recommended Tools: A large skillet, wok, or sauté pan provides enough space to cook the pork and vegetables evenly.
- Serving Suggestions: Best served over baked rice, lo mein noodles, or rice noodles to soak up the flavorful sauce.
Total Time: 45 Mins Servings: 4 Cooking Method: Stove-top
Ingredient Notes
- Pork: Boneless pork chops or pork tenderloin both work well in this recipe. Slice the pork across the grain into thin, even strips to create tender, bite-sized pieces that cook quickly.
- Cornstarch: Helps the pork develop a lightly crisp, golden coating while keeping it tender. It is also used to thicken the sauce and create a smooth, glossy finish.
- Mixed Vegetables: Fresh or frozen vegetables both work well in this stir fry. Broccoli, bell peppers, snap peas, carrots, mushrooms, baby corn, and zucchini are all great options for adding color, texture, and flavor.
- Pineapple: Pineapple chunks add a sweet, juicy burst of flavor that balances the savory sauce. Canned pineapple is a convenient option and the reserved juice can be used in the sauce, though orange juice works well as a substitute if needed.
How to Make Pork Stir Fry
- Season the pork, toss it with cornstarch, and let it chill.
- Brown the pork, then stir fry the vegetables with garlic and ginger (full recipe below).
- Simmer and thicken the sauce. Then return the pork, vegetables, and pineapple to the skillet until heated through.
Storing the Leftovers
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
- Thaw overnight in the refrigerator. Then gently reheat in a skillet over medium heat or in the microwave, stirring partway through.
Sweet, Savory, and Saucy Favorites
Did you enjoy the following Pork Stir Fry Recipe? Leave a comment and rating below.
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 for 15 minutes (while you prepare the remaining ingredients).
- To make the sauce in a small bowl, whisk together water, pineapple juice, soy sauce, brown sugar, sriracha, and sesame oil.
- 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 remaining oil to the pan if needed and add vegetables. Stir-fry until tender-crisp, about 3 to 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 the 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
Pork can be served at 145°F, a little bit of pink is ok and keeps the pork tender and juicy.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.
Nutrition Information
Calories: 393 | Carbohydrates: 43g | Protein: 26g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 57mg | Sodium: 675mg | Potassium: 793mg | Fiber: 8g | Sugar: 12g | Vitamin A: 9262IU | Vitamin C: 24mg | Calcium: 71mg | Iron: 3mg
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.
I made this dish “pork stir fry”. I loved it – just the way it should taste – delicious..
I’ll be back to get more recipes..
Love it! Thank you!
I’ve made this recipe three times now and I must say – every time it gets better and better ! Love the crispy pork and the freshness of the veggies – added a shot of oyster sauce and some scallions at the end – it’s definitely in my menu rotation now – yummy , thanks !
This stir fry is delicious. I did cut the brown sugar to one tablespoon so it wouldn’t be too sweet, I added a teaspoon of oyster sauce as well. Before serving I garnished with chopped scallions and a few unsalted cashews. Hubby loved it! Thank you so much for this recipe. I will make it again and again.
The stir fry was a success. Bursting with all kinds of flavour. We used the leftover vegetables from the veggie platter yesterday; broccoli , cauliflower and yellow peppers … no wasting food. Also used left over pork from the bbq too. Added red onion and bean sprouts. Put bean sprouts in at the end …. but still watered down the sauce a little too much.
Thank you
David.
So happy you enjoyed this recipe, David! Thanks for sharing your additions.
This was so great! Tasty! Kids and husband loved it! Didn’t have fresh ginger, so I used 1/2 tsp of organic ground ginger and it worked out great. Will definitely make this again! Thank you!
You’re welcome Amelia, thank you for sharing!
NEW FAMILY FAVORITE!!!! My kids loved it!!!! We like our food to have flavor so when I saw the note to leave out the sriracha for less spice, I decided to DOUBLE the sriracha instead. It was perfect!! Not too hot but lots of flavor. Also, we like sauce so I doubled the sauce portion. I used frozen Normandy veggies, thawed, and sliced mushrooms. I served this over white rice. Very tasty. Thanks for a new recipe!
You’re welcome Diane, I am so glad you love the stir fry so much!
Wonderful recipes… easy for beginners too
This was delicious! I made it over a broccoli slaw found prepackaged in my produce department instead of rice. I sautéed that for a few to soften it just a tad. I used peppers, onion, mushrooms and green beans for the veggies. I did not include the ginger, but my family didn’t seem to mind. I will use this recipe again!
That sounds great Jen!
Nice delicious Recipes
This was so easy and delicious! Will be making it again.
This was great! Hubby loved it and wanted it the next night! I wonder how it would be if I marinated the meat in the sauce?
I am sure it would be delicious Robbie! Just be careful not to over-marinate as the pineapple juice will break down/tenderize the meat.
Sunny greetings from the islands of Fiji. Easy made loved it through out till serving the dishes on the table
So glad your family loved this!
How much is the serving size for that amount of calories?
The serving size is ¼ of the recipe, so about 1½ cups.
Turned out better than anything we could have gotten at take out. Added a tsp. Of sweet garlic chili and 2 tsp. of oyster sauce. Came out great! Thank You! Definitely a keeper.
So glad you loved this Mike!
Pork stir fry was delicious even though I did not have pineapple or orange juice.
Great Recipe…..Used the pork Loin, Just subbed with Orange juice didn’t have caned pineapple) and the veggies I had in hand were Carrots, sweet onion, fresh mushrooms, bok choy, green pepper and yellow squash. Instructions were easy to follow. It was delicious; better then take-out.
Made Pork stir fry recipe today it came out delicious my family loved it thank you.
A nice dish for dinner today. Thank you for sharing the nice recipe!!
I’ve been using store bought stir fry sauce for Way to long! This was excellent and easy! Cleared out a bunch of veggies so I didn’t have to waste them and the pork loin chop was the perfect meat, tender and tasty!