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Home / Main Dishes

Garlic Ginger Pork Stir Fry

4.87
/5
20 minutes
94 Comments
Jump to Recipe Print Pin
By: The Chunky Chefpublished: 01/27/2019

This post may contain affiliate links. Please read my disclosure policy.

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

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:

  • Ginger Glazed Chicken Ramen
  • Crockpot Chicken Lo Mein
  • Chinese Beef and Broccoli
  • Sesame Garlic Beef Stir Fry
  • Slow Cooker Mongolian Beef
  • Copycat Spicy Cashew Chicken
  • Sesame Noodles
  • Crab Rangoons

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!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

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

4.87 from 61 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: 315
Servings: 4 servings
(hover over # to adjust)
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Change up your weeknight meal routine with this quick and easy garlic ginger pork stir fry!

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.

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

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.

Video

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Did You Make This?Tag @the_chunky_chef on Instagram and hashtag it #thechunkychef so I can see what you made!
Tag on Insta! Leave a Rating Save for Later Saved!

 

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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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Recipe Rating




  1. Scotti says

    Posted on 3/1 at 7:38 pm

    Would’ve been really good if I was told to presoak or boil the noodles prior to adding. My first go at stir fry and probably my last. So disappointed.

    Reply
    • The Chunky Chef says

      Posted on 3/1 at 7:56 pm

      Hi Scotti, the type of noodle you use will effect whether they need to be soaked or boiled first. You’ll need to look at the package and follow as it says. The noodles I used came pre-cooked, so I didn’t need to. But I can’t possibly account for every person in the world and what noodles they’ll want to use and/or what noodles will be available.

      Reply
  2. Ellen says

    Posted on 2/14 at 9:07 pm

    I’m having company and I’m serving several Thai dishes. I want to serve this Pork Stir Fry. What would happen if I may this a couple of hour’s in advance. Does it reheat well? Do any of you dishes reheat well?

    Reply
    • The Chunky Chef says

      Posted on 2/14 at 9:38 pm

      Plenty of recipes reheat well, the risk you run with this recipe is that pork can get overcooked and dry very quickly, which can happen during reheating. If you plan to add the noodles, I wouldn’t add those until right before you’re ready to serve, otherwise they will soak up all the sauce.

      Reply
  3. julie cruz says

    Posted on 2/6 at 11:14 am

    Super easy to put together and great flavor! The family loved it. I was a little afraid it would be too spicy with the red chili flakes and chili paste but was just the right amount of heat for our spice wimps.

    Reply
  4. Mari Blewitt says

    Posted on 2/4 at 5:40 pm

    Delicious

    Reply
  5. Julie says

    Posted on 1/16 at 4:19 pm

    Yum! I made this today and hubby and I loved it. We will definitely have it often. It’s something new and different. Sauce was perfect. Thank you!

    Reply
  6. Tracy says

    Posted on 12/22 at 8:56 am

    Delish! I made this last week and have just trawled the internet to find again. I’ll be saving the recipe now.

    Reply
  7. Joanne Pero says

    Posted on 11/27 at 12:35 pm

    This was delicious, perfect spice blend. We used rice noodles and leftover pork loin that we threw in after veggies were cooked. Next time I’m going to add red peppers for color.

    Reply
  8. Dianne says

    Posted on 11/23 at 2:02 pm

    A keeper! The best tasting I’ve ever made. So many thanks. For sure will follow your site.

    Reply
  9. Cathy says

    Posted on 11/3 at 10:23 pm

    Pouring rain and cupboards almost bare, this recipe worked out beautifully. Lends itself well to substitution, no carrots, or snow peas or mushrooms, so used celery and broccoli and red onion and kale. The sauce worked beautifully. This is the second of your recipes that I have tried, and like the first, I am really pleased and impressed with the tips on technique, the recipe and the results. I’m really glad I found your website.

    Reply
  10. Sheree Harris says

    Posted on 7/5 at 10:57 am

    I am a cook for our local emergency/homeless shelter and have made your recipe a few times for our guests. We serve 100-150 clients. We don’t always have all the ingredients on hand or donated so I use it as a road map ….and they have loved it everytime. Making it again today.

    Reply
  11. Karen B says

    Posted on 6/26 at 8:36 pm

    Fantastic! Added some bok choy! Family loved it, toppings added a lot too, don’t omit!

    Reply
  12. Genie says

    Posted on 6/26 at 5:36 pm

    I’ve made this a few times now and we love it! I haven’t seen sambal oelek in our local shops so substitute sriracha instead. The amount of sauce is perfect for us and we vary the veggies according to what we have available. I always add mushrooms, carrots (either batons or shredded), but didn’t have snow peas today so added a chopped head of broccoli plus a red onion. There are only 2 of us & we get a 2nd night out of it, which is a bonus. Thank you!

    Reply
  13. Donnie Tyniones says

    Posted on 5/21 at 5:01 am

    WTF is up with “no msg”?
    Proven to be a 50’s/60’s anti asian conspiracy theory.
    I guess if you’re a prepper…

    Reply
    • The Chunky Chef says

      Posted on 5/23 at 1:18 pm

      Ooooh you caught me, guess I *must* be a prepper because I wrote a line about how we prefer to make our own takeout since we know exactly what it contains. You’re entitled to your opinion, and so am I. Have a day just as wonderful as you are 🙂

      Reply
      • Dianna says

        Posted on 5/31 at 12:02 am

        Loved your response! Not everyone believes the MSG propaganda. There are those who do have a reaction and should, therefore, avoid it. For others, it enhances the dish they are creating and/or eating. To each his own… But I did have to laugh at how you put that person in his/her place…lol! I am so tired of the those who “police” the remarks and think they are superior!

        Reply
      • Mareva says

        Posted on 6/5 at 1:29 pm

        Yes…also concur with your answer to ‘Donnie’ who I guess has more time to police words/thoughts that actually do anything it seems. Hope ‘Donnie’ gets a life someday. Nice recipe and I also prefer to make my own stir fry……you just never know when that ‘triggering’ ingredient msg might be in there… 🙂

        Reply
    • chris says

      Posted on 2/9 at 5:20 pm

      It wasn’t an anti-asian thing! News came out that MSG caused migraines/bad headaches and caused dehydration. It also wasn’t supposed to be good for you for some reason.

      Reply
  14. Kate says

    Posted on 4/4 at 1:21 pm

    I made this tonight with Polish ham hocks instead of pork chops, chicken broth instead of beef (didn’t have beef) and with a mixture a carrots cut unto matchsticks, snow peas and red pepper sticks. My husband, who HATES anything with noodles, absolutely loved it. A new staple meal in our home
    Thanks!!

    Reply
  15. Carole Comienzo says

    Posted on 4/3 at 4:01 pm

    My first attempt at this recipe and not an expert on stir fry for certain, but felt there was maybe too much sauce? all delicious but would make it with 1/2 the amount of sauce in the future. I used Fettuccini noodles and worked fine.

    Reply
    • Carole Comienzo says

      Posted on 4/3 at 4:17 pm

      what is the best way to re-heat this stir fry?

      Reply
      • The Chunky Chef says

        Posted on 4/4 at 2:47 pm

        We like to reheat it on the stovetop in a skillet.

        Reply
  16. Bree says

    Posted on 3/30 at 8:41 am

    I blanked when i shopped for this recipe and didn’t buy beef broth. Do you think chicken would make a big difference in flavor?

    Reply
    • The Chunky Chef says

      Posted on 3/30 at 9:52 am

      Chicken broth should work just fine 🙂

      Reply
  17. Maria Moreno says

    Posted on 3/22 at 8:21 pm

    Great recipe !! I didn’t have the noodles but I sub with spaghettis . Very simple and delicious. My husband love it!

    Reply
    • Allie says

      Posted on 3/26 at 6:51 pm

      Doubled the recipe for our family of 7. A hit with everyone. Thanks!

      Reply
  18. Julie says

    Posted on 2/20 at 4:23 am

    Absolutely delicious, I didn’t use all of the sauce as it seemed a lot but we ate the stir fry without noodles or rice. Loved it! Thanks

    Reply
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