pork stir fry

With snow peas, bell peppers, and green onions, this stir fry is so much better than takeout from Delish.com.

Crispy Pork Stir Fry

c. white rice

lb. pork, thinly sliced and cut into 1/4" strips

kosher salt

cornstarch

garlic, chopped

anchovy fillet, chopped

ginger,

brown sugar

soy sauce

black pepper

snow peas, chopped

red bell pepper, cut into 1/4" strips

green onions, chopped

This is one of all time best Chinese recipes I've ever made.  Finally a dish I can make at home that truly tastes like it is from a high quality Chinese restaurant.  It might say four servings, but it fed two hungry guys with no leftovers.  I did double the sauce and used it all.  It was FANTASTIC!  You have to try this, even though it is a bit of prep.  I did the pork strips first and dredged them in corn starch to give them plenty of time.  Much crispier that way.  Anchovy past is a wonderful idea, and can't imagine EVER skipping anchovy for that extra layer of taste.

This is a delicious dish. I doubled sauce, but other than that followed the recipe as written. 
My prep time was a longer than 10 minutes, but cook Rome was about spot on.

This was great and a wonderful change from my usual stir fry.  I left out the anchovy sauce because we don't like fish at all in our house and it still came out great!

I made it tonight using broccoli florets rather than snow peas, added thinly sliced onion, and doubled the garlic. Added more chicken broth to the sauce and included an anchovy. Absolutely delicious!!! The pork was crispy and the sauce was better than any I've had in a restaurant. I'll try it with chicken, beef, and tofu.

This was excellent ! I have never eaten an anchovy nor wanted to, but  based on recommendation I used in my sauce and it was excellent ! I made double the sauce but found I didn’t need it . To ensure crispy pork I cut thin , cover with half 1/3 of cornstarch and let sit . Then I had the remainder and toss right before cooking . This was great !

Instead of the anchovies I used fish sauce

Absolutely amazing!! I doubled the sauce and changed up the veggies a bit! I used tri peppers, baby corn, bok choy, water chestnuts, sugar peas and broccoli then served over rice noodles tossed in the extra sauce! My family said it was better than take out! Huge thumbs up!

Delicious!  I skipped the anchovy and used green beans in place of peas.  Will make this again.

Oh gosh this was yummy! Made with noodles and doubled the sauce so they’d be juicy & it worked out nicely. There’s 2 of us & none left! Thank you! 🙏

It was soooo delicious. I only had half a pound of pork but followed the reviews and kept the sauce amount the same. I am IN LOVE with this recipe. To the sauce, I added some gochujang and oyster sauce and it gave it a bit of kick. It took literally 25 mins and was so easy to make. I would highly recommend.

"Cooked until no longer pink and crispy" is a tad confusing. Great recipe though, thanks.

easy to prepare and very good! so good I made it twice last week and again today.  you don't taste the anchovy at all.

Can’t figure out how to make this dish crispy

Shredded Pork Stir-fry with Sweet Bean Sauce (京酱肉丝) is a dish from Northern China. This pork stir-fry is quick fried with a savory sweet bean sauce, results in a tender juicy pork in a sauce that tastes like it’s been cooking for hours.

Shredded Pork Stir-Fry with Sweet Bean Sauce

pork

salt

Shaoxing wine ((or other rice wine))

vegetable oil ((plus 3 tablespoons, divided))

water ((60 ml))

sweet bean sauce

Chinese black vinegar

sugar

carrots

sesame oil

scallion ((white part only, thinly sliced))

In a bowl, add the pork along with ¼ teaspoon salt, 1 teaspoon Shaoxing wine, 1/8 teaspoon ground black pepper, 2 teaspoons cornstarch, and 1 teaspoon vegetable oil. Let marinate for 15 minutes.

In a separate bowl, make the stir-fry sauce by combining 1/4 cup water, 2½ tablespoons sweet bean sauce, ½ teaspoon dark soy sauce, ¼ teaspoon black vinegar, 1 teaspoon sugar, and 1 tablespoon light soy sauce. Mix everything together until the sugar is dissolved completely. Set aside.

Now we are ready to cook! Heat 1 tablespoon of vegetable oil in a wok over medium heat. Add the carrots, and cook for about a minute. Transfer to a dish and set aside. Be careful not to overcook them--the carrots should still be crunchy.

In the same wok, heat 2 more tablespoons of oil over high heat. Once the oil starts to smoke slightly, add the marinated pork, and give it a quick stir. Once the pork turns color from pink to white, turn down the heat (to avoid burning). Transfer the pork to a separate bowl and set aside.

At this point, the wok should still be glistening with oil. Pour in the sauce, turn up the heat, and stir the sauce quickly for a few seconds--it should be bubbling. Toss the carrots and the pork back into the wok, quickly stir-frying to combine. Add a few drops of sesame oil. Once everything is well-coated with sauce, turn off the heat, dish it out, and serve hot with rice! Garnish with scallions, if desired.

This teriyaki pork stir fry is pork tenderloin seared to perfection with colorful vegetables in a homemade teriyaki sauce. A fresh and healthy meal that's ready in just 30 minutes.

Teriyaki Pork Stir Fry

vegetable oil (divided use)

broccoli florets

carrots (thinly sliced)

bell peppers

ginger (minced)

garlic (minced)

sesame seeds

salt and pepper

water

honey

Heat 1 teaspoon of the oil in a large pan over medium high heat. Add the broccoli, peppers and carrots, and cook for 4-6 minutes until softened and lightly browned. Season to taste with salt and pepper.

Remove the vegetables from the pan; place on a plate and cover with foil to keep warm.

Add the remaining 2 teaspoons of oil to the pan. Add the pork, then season with salt and pepper to taste. Cook, stirring occasionally, until the meat is browned and cooked through, 4-6 minutes.

Add the garlic and ginger to the pan and cook for 30 seconds.

While the pork is cooking, make the sauce. Place the soy sauce, water, brown sugar, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.

Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened.

Add the vegetables back to the pan with the pork. Pour in the sauce and toss to coat. Sprinkle with sesame seeds, then serve.

Change up your weeknight meal routine with this quick and easy garlic ginger pork stir fry!

Garlic Ginger Pork Stir Fry

beef broth (reduced sodium is best)

Tbsp light soy sauce

tsp dark soy sauce (optional but recommended)

Tbsp light brown sugar

- 1 tsp sambal oelek chili paste

tsp fresh ginger (grated)

red pepper

garlic,

tsp ginger

snow peas

mushrooms, sliced

cilantro,

green onions,

peanuts,

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 SAUCE

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.&nbsp;

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.&nbsp;

Add stir fry noodles and pork; heat through. Drizzle with sesame oil, then top with garnishes and serve.

MAKE THE STIR FRY

https://content.jwplatform.com/videos/CAj6wqdR.mp4

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!

GINGER GARLIC PORK STIR FRY

This quick and easy ground Pork Stir Fry with Asparagus recipe is loaded with spectacular flavor, only requiring a handful of ingredients, and on the table in 25 minutes!

{Szechuan-Style} Easy Pork Stir Fry

+ 2 tablespoons low-sodium soy sauce

Shaoxing rice wine

sesame oil (, divided)

asparagus

ginger

chili garlic sauce

oyster sauce

scallions (, diced)

white rice (, for serving)

Whisk 2 tablespoons soy sauce, rice wine (or dry sherry), and cornstarch in medium bowl until corn starch is completely dissolved. Add pork and mix lightly to blend.

Warm 1 tablespoon sesame oil in large nonstick skillet over high heat. Add asparagus, ginger, and chili sauce. Toss until asparagus is crisp-tender and charred, about 3 minutes. Using slotted spoon, transfer asparagus mixture to a plate and set aside.

Add remaining tablespoon sesame oil to skillet. Add pork mixture and stir-fry until browned, using a wooden spoon to break up pork into small pieces, about 4 minutes.

Return asparagus mixture to skillet, along with the remaining 1/4 cup soy sauce, oyster sauce, and honey.

Stir-fry until pork is cooked through, about 2 minutes more minutes.

Add scallions; toss to incorporate.

Serve over Jasmine rice and enjoy!

Recipe VIDEO above.&nbsp;A simplified version of the popular Szechuan Stir Fried Green Beans with Minced Pork - same flavour punch but made with everyday ingredients. Has intense flavour so you won't miss the sauciness of usual stir fries. Mix it up with rice then eaten with a spoon - forget chopsticks! &nbsp;Also, see here for the Japanese version of this dish. Spiciness: Mild.

Pork Stir Fry with Green Beans

oz / 300 g green beans ((Note 1a))

oz / 220 g pork mince ((Note 1b))

small onion, finely chopped (about 1/2 cup)

tsp finely chopped garlic (2 cloves) ((Note 2))

tsp ginger, finely chopped ((Note 2))

tbsp peanut oil (or vegetable

tbsp dark soy sauce (Note 3)

Chinese cooking wine (Note 4 for subs)

tsp sugar

tsp + Chilli Garlic Sauce (Note 5)

Mix Sauce ingredients in a bowl.

Trim the tough end of the beans, then chop into 2 - 2.5cm / 4/5 - 1" pieces.

Charred Beans:&nbsp;Heat 1 1/2 tbsp oil in a heavy based skillet over high heat (I use cast iron) until smoking. Add beans, spread out to cover base. Leave for 1 minute. Quick stir, spread out, cook for 30 seconds. Stir, then leave for 30 seconds, then repeat once more (so 2 1/2 minutes in total cook time) until beans are charred but tender crisp (not withered and floppy). Remove into bowl.

Turn heat down to medium high, add 1 tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden.

Turn heat back up to high. Add pork and cook, breaking it up as you go. Cook for 2 minutes until the pork is cooked through, then add Sauce. Cook for 30 seconds, then add beans and stir for another 30 seconds.

Serve over rice. Garnish with slices of large red chilli (it&#x27;s mild), entirely optional. To eat, mix the pork into the rice then eat it with a spoon - forget chopsticks for this one! (For a low carb, low cal option, try Cauliflower Rice)

A Chinese-inspired one-pan supper with crunchy greens and nuts, and a rich chilli and soy sauce

Sichuan pork, broccoli & cashew stir-fry

vegetable oil

pork fillet,

garlic clove, thinly sliced

Tenderstem broccoli,

red onions,

toasted unsalted cashew

tbsp dark soy sauce

tbsp vinegar

tbsp rice wine

chilli bean sauce

tbsp liquid chicken stock

golden caster sugar

cornflour

<p>In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.</p>

<p>Fry the garlic until golden – about 30 secs – then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.</p>

A simple Chinese ginger pork stir fry can be made in under 30 minutes. This easy skillet dish will get your dinner on the table quickly.

Pork Stir-Fry

sesame oil (or other cooking oil)

pork tenderloin (sliced)

bok choy

coconut aminos (or tamari)

Cook pork in 1 tablespoon oil until browned, about 5 to 7 minutes. Transfer to plate.

Heat remaining tablespoon oil in skillet over high heat. Add garlic and sauté quickly, about half a minute. Add bok choy and broccoli. Continue to stir and cook until vegetables are tender, about 5 minutes. Cover for 1 to 2 minutes to steam the vegetables.

Add pork back to pan. Stir in ginger and coconut aminos. Continue to stir occasionally until vegetables are at the desired tenderness.

Here's what you need: vegetable oil, pork skin, garlic, onion, celery, carrot, lechon, longanisa, soy sauce, bihon noodle, lechon dripping, salt, pepper, lemon juice, crispy chicharrón, fresh chives

Pancit Lechon Recipe by Tasty

pork skin, chopped,

onion, chopped

celery,

¼ carrot, chopped

lechon, shredded

¼ cup longanisa, chopped

noodle,

lechon dripping

pepper

lemon juice

crispy chicharrón,

chives,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a wok or heavy-bottomed skillet, heat the oil over high heat until shimmering.

Add the chopped pork skin and cook until crisp, about 2-3 minutes. Remove from the pan.

Add the garlic to the pan and cook until slightly browned, but not burnt, about 2 minutes.

Add the onion and sauté for 2 minutes, until translucent.

Add the celery and carrot, and sauté for 2 minutes more, until tender.

Add the lechon, longanisa, and soy sauce, and sauté for 2-3 minutes, until liquid is fully absorbed.

Add the noodles and lechon drippings, and cook until the liquid has been absorbed, 2-3 minutes. Season with the salt, pepper, and lemon juice. Remove the pan from the heat.

Serve the pancit lechon in bowls, garnished with the crumbled pork skin, chicharrón, and chives.

https://vid.tasty.co/output/96516/landscape_480/1527723411

Pork Stir Fry will be your next go-to for Asian-inspired dishes!

Pork Stir Fry

vegetable oil (divided)

vegetables

pineapple

pineapple juice orange

sriracha (optional)

cornstarch (for slurry)

Season pork with salt &amp; pepper and toss with 1 tablespoon cornstarch. Refrigerate 15 minutes (while you prepare the remaining ingredients).

Combine all sauce ingredients except cornstarch and set aside.

Heat 1 tablespoon of oil over medium-high heat in a large pan. Stir fry pork in small batches until browned, (it does not need to be cooked all the way through). Remove from pan and set aside.

Add more oil to the pan if needed and add vegetables. Stir-fry until tender-crisp, about 3-4 minutes. Add garlic and ginger and cook for 30 seconds or until fragrant. Remove the vegetables from the pan.

Add the stir fry sauce and bring to a simmer.

Combine 1 tablespoon cornstarch with 2 tablespoons water and whisk into the boiling sauce a little bit at a time to reach desired consistency.

Add pork, pineapple and vegetables back to the pan and let simmer 2 minutes or just until heated through.

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Top 22 pork stir fry recipes from across the web

The most viewed pork stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Pork Stir Fry

Shredded Pork Stir-Fry with Sweet B...

Teriyaki Pork Stir Fry

Garlic Ginger Pork Stir Fry

{Szechuan-Style} Easy Pork Stir Fry

Pork Stir Fry with Green Beans

Sichuan pork, broccoli & cashew sti...

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Pancit Lechon Recipe by Tasty

Pork Stir Fry

Speedy pork and asparagus stir-fry

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Sweet and Sour Pork

Ground Pork Stir Fry

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Pork Stir Fry Noodles {with Sticky ...

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Quick Sweet and Spicy Pork Stir Fry...

Bean Sprouts and Pork Stir Fry

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The most viewed pork stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine