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.
Delicious!
Totally awesome pork stir fry. I’ve never tasted anything that comes even near to tasting this good. Can’t thank you enough for sharing this fantastic recipe.
This recipe is amazingly delicious and the ingredient portions are spot on. Follow the recipe exactly and you’ll love the result.
Going through pork stir fry recipes this one seems to be the best one. Haven’t tried it yet I’m sure it will be great as all your recipes have been. Pineapple is a nice touch. I’ve been on a kick with rice noodles and plan to use them with this recipe.
Looks and sounds fantastic
I will be trying this tomorrow
Thanks Larry
I love the recipes thanks
This is by far the best stir fry I have ever tasted. I had most ingredients on hand plus mushrooms and bean sprouts but didn’t have pineapple or ginger. I also was a little light on the volume of vegetables.
I easily followed the recipe directions and cooked it up in my Chinese wok. I was simply overwhelmed by the taste of this recipe. It tasted delicious and the sauce was heavenly. It was so good I ate the entire stir fry at one sitting.
Next time I’ll add the pineapple chunks and ginger and a larger variety of vegetables.
I am so happy to hear you loved this recipe Ronald!
I have been cooking a long time and this was the best stir fry recipe I have ever made!!
Holly, I am really looking forward to making this recipe. I love your recipes and always check them out first. You seem to have the same taste as many of us who follow you! Thanks,
I am so glad you are enjoying the recipes Bonnie!
Just made this for my family in Australia, I can tell you my 26 and 18 year old sons who came in from work and school famished as always told them I would get them a early dinner and cooked this, lets just say they arent talking at the dinner table LOL
Its a hit with my boys !
I love this recipe. I have been cooking stir fries but this is unique to me to have pineapple in it and I LOVE it! Thank you for this delicious vegetable recipe.
Used your recipe for pork stir fry tonight. I loved the sauce but used white wine instead of the juice as I did not have juice but also did not want that much sweetness. The brown sugar was plenty. I skipped the pineapple as well (not a fan). It was delicious.
Thank you
I made this for dinner last night!!! I had left over pork tenderloin and used it. It was delicious!We loved it! My husband and my 97 year old father had leftovers for lunch today! It will be a new dinner in my house!
Oh my word, lady! This is just packed with superb flavor. I substituted dry white wine for the water, and had to leave out the sesame oil, since Mama didn’t have any. The family is very happy with their dinner.
I have leftover pork tenderloin. How can I use it in your recipe?
You can use leftover pork by skipping the preparation and cooking of the pork in steps 1 and 3, and add your diced leftover pork in step 7. Enjoy Jae!
Made as directed. Exchanged roastersed red chili paste for siracha.(allgery). Very good.
I followed the instructions and the pork was sooo tender. For once I didn’t overcook the meat, and the sauce was excellent.
My best tasting stir-fry ever.
Yay!! That’s so awesome Susan, glad you loved it!
I made this for dinner tonight. My family and I loved it! Thanks!
Absolutely delicious and the best stir fry that I have ever made. This recipe was easy to put together, clear and concise directions, and adaptable to the additional vegetables that I had on hand. Only had crushed pineapple, so used the juice for the delicious sauce. There are very few choice Chinese/Asian restaurants available where we live, and I had almost given up attempting to try another stir fry recipe. I have made many of your recipes and enjoyed them, however this was the best yet. My husband commented that it was not only delicious, but also beautiful atop the pork fried rice that I had cooked. Thanks again Holly, for posting this and all of the other great recipes of yours.
It is delicious and so beautiful! My husband and I loved it!