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


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!).


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


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.


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


  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.


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


  • 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!
4.8 from 10 votes
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Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 4 servings
Calories: 315



  • 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 ground ginger
  • 1/4 tsp crushed red pepper flakes (reduce amount or omit for a much milder dish)


  • 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)



  • 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.


  • 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.


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.
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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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15 comments on “Garlic Ginger Pork Stir Fry”

  1. 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.

  2. 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!

  3. 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

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

  5. 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.

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

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

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

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

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

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

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

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