Garlic Ginger Pork Stir Fry

Change up your weeknight meal routine with this quick and easy garlic ginger pork stir fry! It’s a great use for pork chops and on the table in 20 minutes!

Tired of the same old chicken every weeknight?  Give this pork stir fry a try!  Savory, spicy (if you want – it’s customizeable), and perfectly saucy with crisp tender veggies and velvety strips of pork chops or pork tenderloin!

No need for takeout, this Garlic Ginger Pork Stir Fry is the perfect weeknight meal, as it's on the table in 20 minutes! #pork #stirfry #chinese #asian #takeout #weeknightmeal #easyrecipe #onepan #skillet

This post sponsored by Ohio Pork, but as always, all opinions are my own.

I’ve always had a sweet spot for takeout food.  Lo mein, dumplings, crab rangoons, wonton soup, you name it, I love it!  But lately I’ve been making more and more takeout-style food at home, and we’re loving the results!  Better quality ingredients, no msg, we control the salt amount, and bonus, no one has to drive anywhere to pick it up or pay for delivery!

My newest, and possible favorite stir fry recipe to date, is this garlic ginger pork stir fry.  It’s savory, spicy, a little sweet, and so velvety!

Pork stir fry in skillet

WHAT CAN YOU PUT IN A STIR FRY?

Just about anything you want!  The basics of a stir fry are as follows:

  • Protein – beef, pork, chicken, shrimp, tofu, etc.
  • Vegetables – snow peas, mushrooms, carrots, bell peppers, onions, broccoli, water chestnuts, etc.
  • Sauce – broth, soy sauce, sometimes vinegar, sugar, and oil.  Play around with added flavor by adding garlic, ginger, green onions, etc.

The beauty of stir fry recipes is that they’re really a guideline, not a hard and fast recipe.  You can play around with additional flavors, new veggies, a different protein (or even a mix of proteins!).

WHAT FOOD GOES WITH A STIR FRY

Usually a stir fry is served with rice or noodles.  But if you’re watching what you’re eating, two great healthy options are lettuce cups and cauliflower rice!  For this particular pork stir fry recipe, I chose some hokkien stir fry noodles that add amazing texture and soak up just the right amount of sauce.

Homemade stir fry in a chinese takeout box

WHAT KIND OF PORK DO YOU USE FOR A STIR FRY

Because a stir fry is so quick-cooking, you want a cut of pork that’s already lean and tender.  I nearly always use boneless pork chops, since my grocery store always has them at a great price, but pork tenderloin works well too.  For a non-traditional, but yummy option, you can use ground pork as well.

HOW TO MAKE A PORK STIR FRY:

Making a stir fry is a very simple process.

First, you’ll need to slice your pork thinly, and across the grain if possible.  If you look closely at your pork chops, you’ll see they have faint lines running in one direction, like the grain on a piece of wood.  For the most tender pieces, you’ll want to slice ACROSS that grain, not with it.

Next you’ll be cooking the pork in a bit of oil over a high heat.  Don’t cook it too long, or it’ll be tough.  After you remove the pork slices from the pan, add a bit more oil.

Cook your aromatics (like the garlic and ginger) for just a few seconds, then add the veggies until they’re tender, but still retaining their color and some crispness.

Add your sauce to the pan and cook until it thickens a bit, then add your pork back in the skillet.  If you’re using noodles, add them during this step and toss it all together.

Garnish and serve!

Pork stir fry recipe in skillet

PRO TIPS FOR MAKING THE PERFECT STIR FRY:

  1. Slice the pork when it’s still partially frozen.  This lets you get the slices super thin, with minimal effort!
  2. Prepping ahead is key for a stir fry.  Stir fry’s cook SO quickly, the best thing you can do to stay stress-free is to have all the veggies chopped and sauces whisked.
  3. Use an oil with a high smoke point.  Vegetable, canola, or peanut oil are my top choices.  You need to have the heat cranked up in a stir fry recipe, and you don’t want to use an oil like olive oil, as it will burn.
  4. Pork and veggies can be sliced ahead of time and kept separate in airtight containers in the refrigerator.  The stir fry sauce can be made ahead of time too, just don’t add the cornstarch until right before you’re ready to cook.

OTHER GREAT TAKEOUT-STYLE RECIPES:

No need for takeout, this Garlic Ginger Pork Stir Fry is the perfect weeknight meal, as it's on the table in 20 minutes! #pork #stirfry #chinese #asian #takeout #weeknightmeal #easyrecipe #onepan #skillet

SHOP THE RECIPE:

  • Large skillet – if you don’t want a wok, this is a great alternative!
  • Sharp knife – for the money, this is the best knife if you’re not wanting to spend hundreds of dollars!  Just keep it sharpened, and it’ll last for a very long time!
  • Hokkien Noodles – seriously one of my favorite noodles to add to any stir fry!
  • Light Soy Sauce – the flavor of this soy sauce is SO much better than soy sauces from large grocery stores.
  • Dark Soy Sauce – amazingly rich and powerful, this dark soy sauce brings recipes one step closer to being authentic.
  • Sesame Oil – my favorite sesame oil!

No need for takeout, this Garlic Ginger Pork Stir Fry is the perfect weeknight meal, as it's on the table in 20 minutes! #pork #stirfry #chinese #asian #takeout #weeknightmeal #easyrecipe #onepan #skillet

Garlic Ginger Pork Stir Fry

Change up your weeknight meal routine with this quick and easy garlic ginger pork stir fry!
4.9 from 21 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4 servings
Calories 315

Ingredients
  

STIR FRY SAUCE

  • 1 cup beef broth (reduced sodium is best)
  • 2 Tbsp cornstarch
  • 3 Tbsp light soy sauce
  • 2 tsp dark soy sauce (optional but recommended)
  • 2 Tbsp light brown sugar
  • 1/2 - 1 tsp sambal oelek chili paste
  • 1 1/2 tsp fresh ginger - grated
  • 1/4 tsp crushed red pepper flakes (reduce amount or omit for a much milder dish)

STIR FRY

  • 1 lb. boneless pork chops, sliced into thin strips against the grain - (about 1/4" thick)
  • 2 Tbsp vegetable oil, divided
  • 4 cloves garlic, minced
  • 1 1/2 tsp finely minced fresh ginger
  • 1 cup snow peas
  • 1/2 cup shredded carrots
  • 1 cup mushrooms, sliced
  • drizzle of toasted sesame oil
  • minced fresh cilantro, for garnish
  • chopped green onions, for garnish
  • crushed peanuts, for garnish
  • 8 - 12 oz hokkein stir fry noodles (udon or other stir fry noodles will work as well) - (optional)

Instructions
 

MAKE THE SAUCE

  • In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauces, brown sugar, sambal oelek, ginger, and red pepper flakes; set aside.

MAKE THE STIR FRY

  • In a wok or large skillet, stir-fry pork in 1 Tbsp oil over MED HIGH heat for 2-3 minutes, until browned. Remove to a plate. 
  • In the same pan, add remaining 1 Tbsp oil, garlic and ginger, cooking for 30 seconds, then add stir-fry vegetables and cook until crisp tender.
  • Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. 
  • Add stir fry noodles and pork; heat through. Drizzle with sesame oil, then top with garnishes and serve.

Video

Notes

Pork tenderloin can be substituted for the pork chops if desired.
I like to add a sprinkle of black pepper before serving, but it's completely optional.
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

 

No need for takeout, this Garlic Ginger Pork Stir Fry is the perfect weeknight meal, as it's on the table in 20 minutes! #pork #stirfry #chinese #asian #takeout #weeknightmeal #easyrecipe #onepan #skillet

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Recipe Rating




30 comments on “Garlic Ginger Pork Stir Fry”

  1. I just made it today very good. Definitely a keeper.

  2. Just wondering if you could put fresh chilli instead of the paste?

  3. Amazingly easy and quick. We all loved it and will make it again! Tasted wonderful

  4. Delicious. Thanks for a recipe that will be part of our lunch menu rotation. I served it over brown rice. The sauce was great and it soaked into the rice to make a delicious meal.

  5. This was absolutely fantastic! I may have added more garlic, only because I love it, of course :-). The sauce was sublime and soaked beautifully into the rice noodles. I used Thai Kitchen stir fry noodles, not sure if they are the same or similar as what was called for in recipe but they worked out great. Will definitely make this one again!!

  6. Delicious. We are fans of hot and spicy, so I doctored this up a bit. I added more chili paste and was heavier on the ginger as well. I also added whole red chiles when I stir fried the veggies. We were limited on some of our groceries so cilantro and peanuts did not make it into our dish, but I look forward to including them next time. We also used bok choy in place of snow peas. This will be a go to dish for us.

  7. Great recipe thank you: easy, clear instructions and delicious… set to become a regular in our household. I added soba noodles. 

  8. Home Run! I used thick pork loin chops – cut in half and then sliced thin. We had snow peas, mushrooms, red peppers, Bok Choi, broccoli, onion, asparagus for the veggies. I was using what we had that needed to be cooked. The only change was substituting dried ginger and also the garlic in the sauce mix. Subs were necessary due to stay at home restrictions and I have to shop online. This will be a repeat and we will try chicken next time! Thanks for a great recipe.

  9. Liked this recipe. It was simple to prepare and tasted great. 

    I used sriacha sauce in the sauce for added heat   

    Definitely will try again. Thanks 

  10. I made your ginger garlic pork stir fry. I put red bell pepper, celery, snow pea pods, onion, carrot, water chestnuts and bean sprouts. My husband said it was a great success. I was afraid all the ginger would be too much, but it was delicious. 

  11. Loved it! Mostly per the recipe with what was on hand; Better than Bouillon for the broth. broccoli for snap peas, no mushrooms 🙁

    .
    To the point below on cooking the pork. I had some boneless pork chop, so thought to pound some very thin to stir fry. First, you could only get it so thin; second, it wasn’t tough but neither was it tender as I expected. Experiment today: take some more chop in about 1″ chunks and do it two ways: (#1) like last night but pound it harder, (#2) pound it “across the grain” – that is, slice the chop then turn it sideways to pound it. That (#2) easily resulted in a much thinner piece of pork. Test stir-fry: #1 pretty much like last night. #2 – mmm: that was what I was hoping for. As for another comment below, this is so easy to adjust. I made it for one (1/3 recipe) while my wife’s away; that’s the beauty of this – as the narrative suggests you can make it up as you go. Except for the sauce – the remainder of the full recipe is now sitting in the fridge waiting to be used again soon.

  12. I made this recipe last night, with minor adjustments to what I had in the pantry. It was delicious and very well enjoyed. I’ll tweak one or two more things, but I think that’s just because of my initial adjustments. Thank you for sharing!

  13. Did anyone double this recipe, if you did is there any adjustments?

  14. With some minor substitutions for what i had on hand, as the say in Mandarin – magnifique!

  15. I made this recipe wasnt as nice as expected. I found the ginger somewhat overpowering although I only put in 1 teaspoon and not 1 and a half. Also I stir fried the pork which was prepared pork stir fry strips 1 minute longer than you suggested as I only looked at the time after I put them in the pan and found they were a little chewy and not tender. Not sure if they needed more or less time.

    • Everyone has different tastes, and it sounds like we just enjoy the ginger flavor more than you do 🙂 It also sounds like the pork may have been overcooked, as pork gets chewy if it’s cooked too long.

  16. I made this for my family tonight it was such a hit, I had no leftovers for a lunch. I bought the bag full of the veggies from Krogers, they were already chopped up! I made the sauce as you suggested and I added a few squeezes from an orange, also xtra ginger & garlic…and of course sesame oil, my fav as well. Sure wish I had added a
     pic of my dish, I guess I will next time because I plan to cook this dish soon again……. thanks for sharing!

  17. Really nice. Question on combining the broth and cornstarch – should the water be cold or hot? I used hot but cornstarch formed big lumps – not ideal

  18. We loved this recipe.  So interesting and tasty.   I highly recommend trying it.

  19. Excellent recipe. I cut the tenderloin into medallions and cooked to medium rare (pink in center because it’s juicier that way). I also used fresh garlic and ginger and added some asparagus, pearl onions, mushrooms, and red bell pepper. Served over lo mein noodles. Will be making this again. Terrific meal served with Miyabi onion soup to start.

  20. This is a great way to eat in! Love it!

  21. This is a great looking stir fry! I have to make it for my family asap!

  22. Looks so delish! I love this specially when we need something quick and easy, need to try this!

  23. This was a million times better than takeout!!! I love how easy it is!!

  24. I’m drooling! Dinner can’t come soon enough – I know my family will be devouring this!

  25. Love love love stir frys! This looks incredible.

  26. Stir fry is one of my favorite dinners to make and this recipe is one of the best!

  27. Omg! This looks so good! I love stir fry so I will have to get this recipe!