Pork Stir Fry Recipe

I love how this pork stir fry turns simple veggies and tender pork into a glossy, garlicky ginger sesame dinner that looks as irresistible as it smells. One skillet, bold sauce, and plenty of color make this a recipe worth scrolling for.

I’m obsessed with this pork stir fry because it hits fast, loud, and exactly right after a long day. The pork tenderloin stays juicy, the broccoli brings that crisp bite I want, and the sauce gets glossy and clingy in the best way.

I love how every forkful tastes savory, a little sweet, a little punchy, and totally worth hovering over the skillet for. And yes, I will eat it straight from the pan if nobody’s looking.

No apologies. This is the kind of dinner I always crave when takeout sounds tempting but homemade tastes way better.

Ingredients

• Pork tenderloin stays tender and gives you that satisfying, meaty bite.
• Soy sauce brings salty depth and helps the pork taste seasoned all through.
• Cornstarch keeps the pork silky, not dry or chewy.
• Vegetable oil helps everything sear fast without sticking like crazy.
• Sesame oil adds that cozy, nutty takeout-style flavor.
• Onion softens up sweet and makes the whole pan smell amazing.
• Broccoli adds crunch, color, and yeah, a little healthy balance.
• Red bell pepper tastes sweet and keeps the stir fry bright.
• Carrot brings snap, color, and a tiny bit of natural sweetness.
• Garlic and ginger do the heavy lifting for bold flavor.
• Oyster sauce makes it richer, saucier, and honestly just better.
• Rice vinegar cuts through the richness so it doesn’t feel heavy.
• Honey or brown sugar rounds out the salty sauce nicely.
• Plus, chili flakes give it a little kick if you’re into heat.
• Green onions and sesame seeds make it look finished, not forgotten.

Ingredient Quantities

• 1 pound pork tenderloin or pork loin, thinly sliced
• 2 tablespoons soy sauce for marinating
• 1 tablespoon cornstarch for marinating
• 1 tablespoon vegetable oil for marinating
• 1 teaspoon toasted sesame oil for marinating
• 3 tablespoons vegetable oil for stir frying
• 1 medium yellow or white onion, thinly sliced
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 1 large carrot, julienned or thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup low sodium soy sauce for sauce
• 2 tablespoons oyster sauce (optional but recommended)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or brown sugar
• 1 teaspoon sesame oil for sauce
• 1 tablespoon cornstarch for sauce slurry
• 1/2 cup water for sauce slurry
• 1/4 teaspoon red pepper flakes or chili paste, optional for heat
• 2 to 3 green onions, sliced for garnish
• 1 tablespoon toasted sesame seeds for garnish
• Salt and black pepper to taste

How to Make this

1. Thinly slice pork tenderloin or pork loin and toss with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, and 1 teaspoon toasted sesame oil; set to marinate at room temperature for 10 to 15 minutes or refrigerate up to 30 minutes.

2. While pork marinates, prepare vegetables: thinly slice onion, cut broccoli into florets, thinly slice red bell pepper, and julienne or thinly slice the carrot; mince garlic and grate fresh ginger; slice green onions for garnish.

3. Whisk together the sauce in a bowl: 1/4 cup low sodium soy sauce, 2 tablespoons oyster sauce if using, 1 tablespoon rice vinegar, 1 tablespoon honey or brown sugar, 1 teaspoon sesame oil, and 1/4 teaspoon red pepper flakes or chili paste if you want heat.

4. Make a cornstarch slurry for the sauce by dissolving 1 tablespoon cornstarch in 1/2 cup water until smooth and set aside.

5. Heat a large wok or skillet over medium high heat until very hot, then add 1 to 2 tablespoons of the 3 tablespoons vegetable oil and swirl to coat.

6. Add the marinated pork in a single layer and sear quickly, stirring occasionally, until just cooked through and lightly browned, about 3 to 5 minutes depending on thickness; remove pork to a plate and set aside.

7. Add the remaining vegetable oil to the hot pan, then add onion, broccoli, red bell pepper, and carrot; stir fry until vegetables are bright and just tender crisp, about 3 to 5 minutes. Add garlic and ginger in the last 30 to 45 seconds and stir until fragrant.

8. Return the pork to the pan, pour in the prepared sauce, then stir in the cornstarch slurry and cook, stirring, until the sauce thickens and evenly coats the pork and vegetables, about 1 to 2 minutes; taste and adjust with salt and black pepper if needed.

9. Remove from heat, sprinkle with sliced green onions and 1 tablespoon toasted sesame seeds, and serve immediately with steamed rice or noodles.

Equipment Needed

1. Chef knife
2. Cutting board
3. Large wok or heavy skillet
4. Mixing bowls (one for marinade, one for sauce)
5. Measuring cups and spoons
6. Whisk
7. Spatula or heatproof turner
8. Tongs or long chopsticks for stirring and searing
9. Vegetable peeler or fine grater for ginger and carrot

FAQ

Pork Stir Fry Recipe Substitutions and Variations

• Pork tenderloin or loin: substitute thinly sliced chicken breast or thigh; for a vegetarian option use firm tofu, pressed and sliced; or use thinly sliced beef flank or skirt steak.
• Soy sauce (marinade and sauce): substitute tamari for gluten free, coconut aminos for lower sodium and soy free, or a mix of 1 part Worcestershire and 1 part water in a pinch.
• Oyster sauce: substitute hoisin sauce for a sweeter profile, mushroom stir fry sauce for a vegetarian alternative, or a mix of soy sauce and a teaspoon of fish sauce for umami depth.
• Cornstarch (marinade and slurry): substitute arrowroot powder for a clearer sauce and similar thickening power, potato starch for high heat frying, or use 2 teaspoons of all purpose flour mixed with a little water as a thicker substitute.

Pro Tips

1. Pat the pork slices almost dry before marinating so the cornstarch clings better; that gives you a silky saucy finish and a nicer sear.

2. Cook pork in a very hot, lightly oiled pan in a single layer and only until just opaque. Remove it early and finish in the sauce with the veggies to keep the meat tender.

3. Blanch or steam the broccoli for 30 to 60 seconds before stir frying if you like it extra vibrant and tender crisp. Shock in cold water to stop cooking, then toss into the hot wok to reheat and coat in sauce.

4. Mix the cornstarch slurry into a little of the warm sauce first to temper it, then pour the whole into the pan while stirring constantly. This prevents lumps and gives a glossy, clingy sauce.

5. Taste and adjust at the end. A squeeze of rice vinegar or a pinch of sugar can brighten or balance the sauce, and a few drops of toasted sesame oil right at the end add a fragrant finish.