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Pork Stir Fry

Pork Stir Fry: 1 Truly Amazing Weeknight Meal

  • Author: Maite
  • Total Time: 45 minutes
  • Yield: 4 people 1x

Description

This pork stir fry recipe is easy to make with a super flavorful homemade sauce and mixed vegetables. It’s topped with pineapple and served with rice for a satisfying, protein-packed dinner. This recipe provides tips for tender pork and a versatile sauce.

Ingredients

Scale
  • Sauce:
  • 1 cup chicken broth
  • ¼ cup soy sauce
  • 3 tablespoons honey
  • 1 tablespoon lime juice
  • 3 cloves garlic, minced
  • 1 teaspoon sriracha (can sub hot sauce)
  • ½ teaspoon ground ginger
  • ¼ teaspoon sesame oil
  • 2 tablespoons cornstarch
  • Stir Fry:
  • 1 ½ lbs. boneless pork chops
  • Salt/Pepper to taste
  • 1 tablespoon cornstarch
  • 1–2 tablespoons peanut oil (can sub olive oil)
  • ¼ cup dry white wine
  • 1 yellow onion
  • 2 ½ cups broccoli florets
  • 2 ribs celery
  • ½ cup carrots, julienned
  • 1 red bell pepper, diced
  • 1 (15.25 oz.) can pineapple chunks, drained well, juice reserved
  • 1–2 tablespoons smooth peanut butter (optional)
  • For Serving:
  • Green Onions
  • Toasted Sesame Seeds
  • Rice

Instructions

  1. Prep Work:
  2. Reserve the canned pineapple juice. This gives you full control over the sauce consistency; add small splashes at the end if a thinner consistency is desired for your pork stir fry.
  3. Whisk together the sauce ingredients and set aside. (Make sure the liquid isn’t warm so it doesn’t activate the cornstarch.)
  4. Measure out the remaining ingredients before beginning; this pork stir fry recipe moves fast.
  5. Place the drained pineapple in between paper towels to remove excess moisture for your stir-fried pork.
  6. Cover the pork with saran wrap and use a meat mallet to tenderize each side. Cut it into strips and pat it dry. Season each side with salt and pepper. Sprinkle with cornstarch and toss to coat for your easy pork stir fry.
  7. Make the Stir Fry:
  8. Heat the oil in a large skillet over medium-high heat. Add the pork and cook for about 4 minutes, until just cooked through. Remove and set aside.
  9. Turn the heat off and add the wine. Set the heat to medium and use a silicone spatula to “clean” the skillet; this will add more flavor to the sauce for your homemade pork stir fry. Reduce by half, 2-3 minutes.
  10. Increase heat to medium-high. Add the onions and broccoli and cook for 2 minutes, stirring frequently.
  11. Add the celery, carrots, and bell peppers and cook for 2 more minutes for your pork and vegetable stir fry.
  12. Add the sauce and bring it to a boil. Stir in the peanut butter, if using. Once thickened, reduce heat to medium-low.
  13. Add the pork back and stir to combine and heat through for 1-2 minutes. Add a splash of pineapple juice if a thinner consistency is desired.
  14. Remove from heat and top with the pineapple. Garnish with green onions, toasted sesame seeds, and serve with rice for a simple pork stir fry dinner.

Notes

  • Tenderizing the pork with a meat mallet makes a big difference in how tender your pork stir fry will be; do not skip this step.
  • Avoid overcooking the pork to keep it tender and not chewy.
  • Slice pork chops against the grain to break up muscle fibers for tender bites.
  • Remove excess juice from pineapple chunks using paper towels.
  • Reserve pineapple juice from the can to control sauce consistency.
  • Sriracha in this recipe enhances flavors without making it spicy; Frank’s Sriracha Sauce is recommended.
  • Chardonnay, Pinot Grigio, and Sauvignon Blanc are suitable wines for deglazing; chicken broth can be used as a substitute.
  • To control sodium, use low sodium soy sauce and/or reduced sodium broth.
  • Optional additions for your pork stir fry include diced water chestnuts, shredded cabbage, radishes, mushrooms, zucchini, peas, and bean sprouts.
  • Topping options include green onions, roughly chopped peanuts, sesame seeds, crunchy chow mein noodles, and sliced almonds.
  • 1-2 scrambled eggs make a great addition; scramble them and mix in at the end.
  • Serve with perfectly cooked white rice or Vegetable Fried Rice.
  • Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
  • To cook perfect rice: Bring 2 cups of water to a boil (add 2 chicken bouillon cubes for flavor). Add 1 cup of white long grain rice, bring back to a boil. Cover tightly, reduce heat to a gentle simmer for 15 minutes. Remove from heat, let stand in the pot for 10 minutes with the lid on. This yields 3 cups of rice.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stir-Frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 506 kcal
  • Sugar: 28 g
  • Sodium: 1630 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 43 g
  • Fiber: 4 g
  • Protein: 43 g
  • Cholesterol: 115 mg

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Find it online: https://zawarecipes.com/pork-stir-fry-weeknight-meal/