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Healthy Pork Stir Fry - Fast, Flavorful, and Fresh

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 oz (340 g) lean pork tenderloin, thinly sliced against the grain
  • 1 red bell pepper, sliced into thin strips
  • 1 small broccoli crown, cut into small florets
  • 1 medium carrot, peeled and sliced on the bias
  • 1 small red onion, thinly sliced
  • 2 cups sugar snap peas, strings removed
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced or grated
  • 2 green onions, thinly sliced (for garnish)
  • 1 tablespoon toasted sesame seeds (optional garnish)
  • 1 tablespoon avocado or canola oil (plus 1 teaspoon if needed)
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon oyster sauce (or hoisin for a sweeter note)
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon cornstarch (plus 1 teaspoon water to make a slurry)
  • 1/4 teaspoon crushed red pepper flakes (optional, for heat)
  • Freshly ground black pepper, to taste
  • Steamed brown rice, quinoa, or cauliflower rice
  • Lime wedges for a bright finish

Method
 

  1. Slice the pork. Trim excess fat and slice the tenderloin thinly against the grain. This keeps it tender and helps it cook fast.
  2. Whisk the marinade. In a bowl, combine soy sauce, rice vinegar, oyster sauce, sesame oil, honey, pepper flakes, and a pinch of black pepper. Add the pork, toss to coat, and let it sit for 10–15 minutes while you prep vegetables.
  3. Prep the vegetables. Slice peppers, onion, and carrot. Cut broccoli into small florets. Mince garlic and ginger. Keep everything in separate piles so you can add them in stages.
  4. Make the slurry. Stir cornstarch with 1 teaspoon water. Set aside. This will thicken the sauce at the end for a glossy finish.
  5. Heat the pan. Place a large skillet or wok over medium-high heat. When hot, add 1 tablespoon oil and swirl to coat.
  6. Sear the pork. Lift pork from the marinade, letting excess drip back into the bowl. Stir fry in a single layer for 2–3 minutes until just browned and mostly cooked. Remove to a plate. Keep the marinade in the bowl; you’ll use it.
  7. Stir fry the vegetables. If the pan looks dry, add 1 teaspoon oil. Add onion and carrot first; cook 1–2 minutes. Add broccoli, peppers, and snap peas. Stir fry 3–4 minutes, keeping them crisp-tender.
  8. Add aromatics. Push vegetables to the sides. Add garlic and ginger to the center and cook 30 seconds until fragrant, then toss everything together.
  9. Finish with sauce. Return pork and any juices to the pan. Pour in the reserved marinade. Stir the cornstarch slurry and add it. Toss for 30–60 seconds until the sauce bubbles and lightly thickens, coating the pork and veggies.
  10. Taste and adjust. Add a splash of water if too thick or a dash of soy sauce for more savoriness. Remove from heat.
  11. Garnish and serve. Top with green onions and sesame seeds. Serve over brown rice, quinoa, or cauliflower rice with lime wedges if you like a bright pop.