Stir fry is a quick and easy dinner.
This pork stir fry recipes can be ready in just 30 minutes - from fridge to plate!
They can be even easier when you use the convenient already chopped up back of veg and a sauce from the supermarket. However, you just don't need to as it's super quick to just make your own stir fry sauce.
This pork stir fry recipe will become a staple in your home. It’s so easy to make and you can use up whatever veg you've got leftover. It tastes amazing regardless of how you change the ingredients.
This pork and vegetable stir fry will become your easy go-to dinner - even the picky eaters with approve!
How do you make pork stir fry?
Pork stir fry couldn’t be easier to make than this recipe:
- Prepare the easy and delicious stir fry sauce
- Cut the pork into bite-sized pieces and cook
- Cook vegetables until desired tenderness
It really is that simple!
Can I substitute stir fry ingredients?
Don't ever be worried to mix things up.
Remember that fry is a perfect time to use up and veg you've got hiding in the bottom of the fridge.
Maybe you don't have any radishes to hand - don't worry about it. Maybe you've got a yellow pepper instead of a red - just use up what you've got to prevent food waste.
Maybe you're not a fan of pork and would prefer chicken or beef? Perhaps you want to ditch meat altogether and just have a vegetable stir fry. Whatever you choose it's all ok.
Here are some great options you can use in the stir fry:
- green beans
- sweet peas
- onions (red or white)
- red or white cabbage
What can I serve pork stir fry with?
We're big fans of adding noodles into the stir fry and letting it all absorb the flavours of the stir fry sauce. However, you can mix that up too.
You can serve your stir fry with your own favourite side. Maybe fried or boiled rice or different kinds of noodles.
Quick and Easy Pork Stir Fry
- 1 tablespoon ginger
- 1 tablespoon garlic powder
- ½ cup chicken stock
- 2 tablespoon soy sauce
- 1 tablespoon rice vinegar * see notes
- 3 teaspoon sesame seed oil
- 2 tablespoon honey
- 2 tablespoon corn flour
- 2 tablespoon water
- 800 g pork fillet cut into strips
- 600 g cooked noodles
- 3 spring onions
- 2 red peppers
- 2 garlic cloves
- 1 broccoli head
- 3 carrots
- handful mange tout
- handful fine beans
- bunch pea shoots
- 2 radishes
- 1 pak choi
- 1 lime
- To make the stir fry sauce, mix the cornflour with the water and stir to make a thickening agent.
- In a non-stick saucepan, add chicken stock, soy sauce, rice vinegar, 2 teaspoon sesame seed oil, honey, ginger and garlic powder. Heat on medium and bring to boil slowly, stirring constantly and slowly. Add the cornflour thickening agent a little at a time to required consistency. (We like our sauce quite runny so used 1.5 tablespoons of thickening agent). Turn to a very low heat and leave simmering gently.
- Add 1 teaspoon sesame seed oil in large wok or pan, add the pork and cook on a high heat. Once browned set to one side in a separate dish.
- In the same pan add the carrot, pepper, spring onion, garlic and radish, then stir fry on a high heat for 4 minutes.
- Add fine beans, broccoli, mange tout, pea shoots, pak choi and stir fry for another 3 minutes.
- Add the pork back to the pan, stir in the sauce and noodles and heat through until hot. Squeeze the lime on top, serve and enjoy!