You might find yourself tossing out your takeout menu after you make this recipe for Pork and Vegetable Stir Fry. A savory, sweet, and salty from scratch sauce coats every inch of fresh crispy veggies that are sautéed just enough to be tender but still have a good bite. Bits of bite-sized pork add much-needed protein and a great savory element to this speedy weeknight meal.
Stir-fries are one of those meals that are either a hit or miss. They turn from stiff raw veggies to a soft mushy mess in a moment, making it hard to get the same tastes as our favorite takeout. Here, a from-scratch sauce has none of the weird binders and smaller amounts of sugar than the jars you’d find in the store.
Here, pork is cut and seared, locking in the juiciness. Next, the vegetables are sautéed. The trick to getting the vegetables cooked without becoming mushy is to cut the vegetables into small or thin cut slices or chunks. The onions and bell peppers, which are prone to wilting under lots of heat, are cut into larger pieces than say the broccoli, which is cut into small florets. Baby corn adds the perfect takeout feel to the medley of vegetables.
After a few minutes, the pork is added back to the pan followed by the sauce, and everything cooks on a medium heat until the sauce thickens and coats both the meats and vegetables. If you want a saucier stir-fry, you can add a bit of hot water to the pan.
Served with a sprinkling of sesame seeds and a bed of freshly cooked rice or noodles, and this Pork and Vegetable Stir Fry is ready to dig in!
The sauce is sweet and salty but delivers a spicy kick thanks to the sriracha and a savory earthiness of the soy sauce and ginger.
This stir-fry has that perfect sticky glossy coating that other takeout stir fries have. Here the vegetables are tender but also crisp and don’t wilt under the weight of the sauce.
Pieces of pork are tender and are a great semi-neutral base of protein that let the sauce and veggies shine through.
This recipe is versatile, and the vegetables can be swapped out based on the seasons or what’s on sale at your local supermarket. The sauce can be mixed and the vegetables and meat can be cut and prepped ahead of time and pulled out of the fridge, making it a great make-ahead meal.
Pork and Vegetable Stir Fry
For the Sauce:
- 1/2 cup low sodium soy sauce
- 2 tablespoons low-sodium chicken broth
- 2 tablespoons packed brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons sriracha
- 1 tablespoon minced ginger
For the Stir Fry:
- 3 tablespoons vegetable oil
- 1 pound pork tenderloin or pork chops, cut into bite-sized pieces
- 1 large yellow onion, cut into large chunks
- 1 green bell pepper, cut into large chunks
- 1 red bell pepper, cut into large chunks
- 2 garlic cloves, minced
- 1 15-ounce can baby corn, drained
- 1 broccoli head, cut into small florets
- Cooked rice or noodles, for serving
- Sesame seeds, for garnish
- Kosher salt and freshly cracked black pepper, to taste
To Make the Sauce:
- In a bowl whisk together all of the ingredients, set aside.
To Make the Stir Fry:
- In a large skillet, heat up half of the oil and cook the pork, searing on both sides, about 4 to 6 minutes. Remove from the pan and put a plate to set aside.
- Add the remaining oil to the skillet and cook the onions and bell peppers on a medium-high heat, stirring often, about 2 to 4 minutes.
- Add garlic and cook for an additional 30 seconds.
- Add in the baby corn and broccoli, cooking for an additional 3 minutes, stirring continuously.
- Reduce heat to medium and pour in the sauce and add in the pork, stirring to combine. Cook until the sauce starts to become thick and stick to the veggies and pork. If you want a saucier mixture you can add 1/4 cup to 1/2 cup of hot water.
- Season with salt and pepper. Garnish with sesame seeds and serve alongside noodles or rice, enjoy!
Recipe adapted from The Pioneer Woman.