If It’s Tuesday, It Must Be Pork Stir Fry Night (Or Close Enough)
Let me just come right out with it: pork stir fry is my unofficial midweek sanity-saver. You know those long days when you’re already mentally in pajamas and the fridge is, well, kinda uninspiring? That’s when I raid the veggie drawer (with the tenacity of a raccoon, if I’m honest), snag whatever pork I’ve got, and somehow this dish comes together. I started making a version of this in college because it was cheap and fast… and now I swear, my kids request it more than pizza. Oh, and my neighbor Terry once wandered in and ate half the pan, so—there’s that!
Why You’ll Love Making This Pork Stir Fry (Seriously)
I make this when a) I’m short on time, b) everyone’s starving and c) leftovers sound really appealing for lunch tomorrow (I mean, theoretically… truth be told, there are never leftovers). My family goes crazy for this because it gets that sticky, savoury thing right (and cooks up in under 30 minutes!). Sometimes I wish there weren’t so many bowls to wash later, but honestly, the smell alone makes it worth it. If you have that one person who says they don’t like pork? Just don’t tell them what’s in it till after they’ve licked the plate. Trust me.
What You’ll Need (Substitutions? Always)
- 400g (that’s like… close to a pound) pork tenderloin, sliced thin – but hey, I’ve used boneless chops or even leftover roast pork before and it worked just fine
- 2 Tbsp soy sauce – my gran swore by the low-salt kind but honestly, any soy works
- 1 Tbsp oyster sauce (sometimes I skip it and just add extra soy, shh, don’t tell anyone)
- 1 clove garlic, minced – or honestly, a big squeeze from that tube of paste if you hate chopping
- 1 thumb-sized piece of ginger, grated – optional if you’re not a ginger fan
- 2 cups mixed vegetables (think: bell peppers, broccoli, carrot, snap peas) – the frozen stir fry mix totally saves my bacon on busy nights
- 2 Tbsp oil (vegetable, peanut, canola, whatever’s handy – olive oil in a pinch is fine too, though the neighbors may judge)
- 1 tsp cornstarch + 2 Tbsp water (for thickening – or ignore it if you don’t mind sauce on the runny side)
- A sprinkle of sesame seeds or chopped scallion for the fancy finish (only on days when I remember)
How I Actually Do It: Cooking Pork Stir Fry
1. First, slice up that pork as thin as your patience allows (the thinner, the faster it cooks; but don’t fret if they all come out odd – mine do too).
2. In a bowl, mix the sliced pork with half the soy sauce and a glug of oil – I usually let it sit while I chop, but sometimes I just throw it right into the pan. Zero shame here.
3. Grab your biggest, grumpiest-looking pan or wok. Crank the heat up till it’s raring to go. Splash in the rest of the oil.
4. When that oil’s shimmering (sometimes it spits, don’t worry if you get a bit of a jump!), toss in the pork. Stir like you mean it, let it get those golden edges. Takes about 3-4 minutes. If it sticks, that’s extra flavor, right?
5. Next, add the garlic and ginger (if using). Breathe in, feel smug about it for a second.
6. Dump in your chopped veggies. At this point, my kitchen always looks like a bomb went off, but that’s normal. Stir everything around for a couple minutes.
7. Pour in the remaining soy sauce and oyster sauce. If you’re going for glossy sauce, mix up the cornstarch with water in a mug, then add that in. This is the bit where I usually sneak a taste (and a veggie or two seems to always vanish). Don’t worry if the sauce looks weird – it sorts itself out as it boils.
8. Once the veggies are just how you like them (I’m a bit crunchy, my partner prefers them softer, so it’s always a compromise), turn off the heat. Sprinkle with sesame seeds or scallions if you’ve got ‘em.
9. Dig in before anyone else gets to it.
Notes: Stuff I’ve Learned But Still Occasionally Forget
If I want extra punch, a splash of rice vinegar or a dash of hot sauce does wonders. Forgot to buy pork? Chicken’s fine. Too many veggies? There’s no such thing, apparently. I tried letting it sit overnight once and, oddly, I thought it tasted better the next day—though someone else had already eaten the last bite by then. Oh, and if the sauce gets too thick, literally just add a splash of water.
Variations (And One That Flopped)
– Once swapped pork for tofu for my veggie friends. It was surprisingly tasty, if a little less indulgent.
– Tried pineapple chunks for a sweet twist—my kids loved it, my partner just poked them suspiciously.
– Once attempted adding leftover brussels sprouts… let’s just say, don’t repeat my mistakes.
Equipment Chat (The Real Talk)
If you’ve got a wok, great! I sometimes just use my battered old frying pan, and it’s fine. No microplane for the ginger? I just grate it with a cheese grater. Or smash it up with a knife. If it works, it works—I reckon MacGyver would approve.
How I Store It (If It Ever Makes It That Far)
Pop it into an airtight container and straight into the fridge, where it’s meant to be good for up to 2 days. But, I’ll level with you – in my house, this pork stir fry disappears before my kettle’s even boiled. Cold, straight from the container? No judgment here.
How We Serve It (And The Usual Arguments)
Pile it over a mountain of rice. Or egg noodles. Or, if I’m in a rush (that’s most nights), just scoop it into lettuce cups so it feels vaguely healthy. My eldest likes theirs with extra soy sauce and a squeeze of lime. Honestly, we’ll eat it off anything that sits still long enough.
Lessons Learned (Pro-ish Tips From Experience)
I once tried to speed up the pork by cramming too much in the pan. Big mistake: it steamed instead of crisping up. Actually, just do batches if your pan isn’t massive – the flavor’s way better. Also, don’t wander off during the sauce-thickening step. You’ll blink and it’ll turn into wallpaper paste. (On second thought, add water slooowly.)
Some Questions I Actually Get Asked (And My Honest Answers)
Do I have to use pork tenderloin?
Nah, use chops, or even pre-cut pork for stir fry form the butcher. Just keep the slices thin so it cooks quick.
Can I skip oyster sauce?
Yep, but I’d add a little more soy or maybe some hoisin sauce if you’ve got it. Or just go without—no one’s policing your kitchen.
Everything’s sticking. What gives?
Hot pan, lots of stirring, plenty of oil. And maybe a bit of patience. Or just call it extra caramelisation and serve it proudly.
Can I freeze it?
I mean, you could, but the veggies might go a bit sad and soggy. It’ll still taste good, but looks-wise, let’s just say—it’s not winning any beauty contests after a freeze.
Ingredients
- 500g pork tenderloin, thinly sliced
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 carrots, julienned
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 1/4 cup water
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Instructions
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1In a small bowl, mix soy sauce, oyster sauce, cornstarch, water, and sesame oil. Set aside.
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2Season the sliced pork with salt and pepper. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
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3Add the pork to the pan and stir fry for 3-4 minutes until browned and just cooked through. Remove the pork from the pan and set aside.
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4Add the remaining oil to the pan. Stir fry garlic for 30 seconds, then add broccoli, carrots, and red bell pepper. Cook for 3-4 minutes until crisp-tender.
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5Return the pork to the pan. Pour in the sauce and stir fry everything together for 2 more minutes, until the sauce thickens and coats all ingredients.
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6Serve the pork stir fry hot with steamed rice or noodles, garnished with green onions if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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