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.
We made this for dinner last night, and doubled it. It was excellent! Used thin cut pork chops, red and green bell peppers, carrots, onion and broccoli. The sauce was perfect. Served with rice and egg rolls . Nothing but clean plates afterwards. My elderly mother, who does not care for bell peppers even cleaned her plate, which I think is because of the sauce. Give this rectangle try. You will be glad you did!
This is easy and delicious! I used pork tenderloin- it was very tender! Will definitely make it again!
very good! The sauce really makes this a fish and not just cooked veggies.
One note, the pork took 10-15 minutes per batch. you didn’t have a cook time noted so that might people not used to cooking pork. The timings you give for the veggies gave me a perfectly crisp stir fried snap.
I’ll be back to your site for more recipes. Thanks!
Added extra sriracha-! Delicious