What cut of pork is best for stir fry?

Pork tenderloin is an excellent choice because it is lean, tender, and easy to slice into thin strips. It also cooks quickly, making it particularly well suited to stir frying.

How do you keep pork tender in stir fry?

Thinly slice the pork against the grain and velvet it before cooking. The combination of egg white and cornstarch in the marinade helps protect the pork from the high heat of stir frying and keeps the finished meat tender.

Can I use different vegetables in stir-fry pork?

Absolutely. Broccoli, carrots, green beans, snow peas, mushrooms, cabbage, zucchini, and bok choy are all excellent additions or substitutions.

How do I reheat pork stir fry?

Reheat gently in a skillet or microwave until hot. If using a skillet, add a small splash of water to loosen the sauce if needed.

What else can I use other than pork in stir fry?

You can use beef (flank or sirloin), chicken (breast or thighs are best), shrimp, or a firm fish such as salmon or white fish.

Can I make this stir fry plant-based?

Yes! If you're looking for meatless/plant-based options, you can substitute the protein with tofu, tempeh, or mushrooms such as King Oyster, Shiitake, baby Bellas, or Oyster mushrooms.

Easy Takeout-Style Pork Stir Fry with Vegetables

Description

Easy Pork Stir Fry with tender pork, colorful vegetables, and a savory umami sauce. A simple takeout-style dinner that's perfect for weeknights and meal prep.

Ingredients

Units Scale

3.5 - 4 lbs. pork tenderloin, silver skin removed and sliced into thin strips

For the velveting:

1 tsp. salt
1 tsp. black pepper
1 tsp. Korean red pepper flakes
2 egg whites
1 tbs. soy sauce
2 tbs. corn starch
1 tbs. rice vinegar
1 tbs. olive oil

For the veggies:

3-4 cloves of garlic, sliced thin
1 sweet onion, sliced thin
2 bell peppers, sliced thin (I used a red bell pepper and a green bell pepper for added color)
1 jalapeno, sliced thin
4-5 scallions, sliced thin
1/4 cup of fresh Italian parsley, chopped

For the sauce:

3 tbs. soy sauce
2 tbs. cornstarch
2 tsp. rice wine vinegar
1/4 cup water
1 tsp. chili garlic sauce
2 tbs. sesame oil
2 tsp. sugar

Instructions

Place the pork slices in a large bowl and add the velveting ingredients.
Massage the meat for 4-5 minutes and then cover and let sit in the refrigerator for about one hour.
In a small bowl, combine the ingredients for the stir-fry sauce. Set aside.
Heat a wok or large skillet over medium-high heat with a drizzle of olive oil, sesame oil, or bacon fat. Add the marinated pork in a single layer, working in batches if necessary, and stir-fry until the pork is browned on the outside and cooked through.
Add the garlic, onion, bell peppers, jalapeño, and scallions and stir-fry until the vegetables are tender-crisp.
Give the prepared sauce another stir to redistribute the cornstarch, then pour it into the wok. Toss everything together for 1–2 minutes, until the sauce thickens and coats the pork and vegetables.
Garnish with sesame seeds and chopped green onions.
Serve with rice and enjoy!

Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Cook Time: 8-10 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Asian American