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This pork stir fry is a tasty takeout copycat recipe that’s loaded with delicious flavors. With a sweet and tangy ginger pineapple sauce; bright fresh peppers and onions; and juicy, tender pork, this is one recipe that’s sure to please everyone around your dinner table.
Why You’ll Love This Recipe
- This is a quick and simple recipe that tastes incredibly delicious. Pork stir fry uses every day, pantry staple ingredients for a tasty dinner you could throw together quickly.
- The sauce has a little kick from the sriracha, but it’s balanced nicely by the sweetness of the brown sugar and the acidity of the pineapple juice. All of the flavors compliment each other so nothing overpowers.
- One of the best things about stir fry is how versatile it is! You could include almost anything you want in this pork stir fry and it will taste great, no matter what. We’re keeping it simple with broccoli, bell pepper, and onion, but carrots, mushrooms, zucchini, or water chestnuts would be perfect additions.
Key Ingredients
Pork Loin Chops – Be careful not to overcook the pork. You want it no more than 145° Fahrenheit internally. Cooking it too long or over too high heat will make it dry, especially if your strips are very thin.
Veggies – Like we mentioned above, feel free to use any veggies you love in your pork stir fry! This is a great way to use up any fresh (or frozen) vegetables taking up space in your fridge.
Pineapple Juice – Use the pineapple juice that comes from a can of pineapple chunks. The acidity will tenderize the pork and bring out its natural flavors. You can also add the pineapple chunks in with the stir fry vegetables if you want! They’ll add a nice sweetness that goes really well with the pork. Orange juice would also work in place of the pineapple juice.
Sriracha – This gives the stir fry sauce a little kick. You can totally leave it out if you’re not a fan, though! You could also double the sriracha if you really love it.
Chef’s Tips
- For the best results, slice the pork into equal-sized strips. If they’re sliced unevenly, they’ll cook unevenly.
- Always slice the pork against the grain so you don’t end up with tough, chewy strips in your stir fry. To do that, look for the muscle fibers running through the meat and slice perpendicularly to those.
- What’s the best way to serve pork stir fry? Well, any way you like, really! It’s full of meat and veggies so you could eat it on its own, which is great if you’re watching your carbs or calories. I personally love it on a bed of white rice. A side of noodles would be perfect, too!
- Leftover pork stir fry will keep up to three days if you refrigerate it in an airtight container. Perfect for leftover lunches or meal prep! Reheat in the microwave or on the stove top, until just warmed through so you don’t overcook the pork.
More Asian-Inspired Recipes You’ll Enjoy
- Egg Roll in a Bowl with Creamy Chili Sauce (Keto, Whole30, Paleo)
- 15 Minute Spicy Ramen
- Kung Pao Beef
- Japanese Cucumber Salad
- Hibachi Chicken with Fried Rice and Vegetables
- Chicken Chashu
- Beef Negimaki
- Keto Sushi Rolls with Smoked Salmon
- Beef Chow Mein
Pork Stir Fry
Equipment
- Medium bowl
- Large skillet or wok
- Small bowl
Ingredients
For the Stir Fry Sauce
- 2 cloves garlic minced
- ⅓ cup pineapple juice from a can of pineapple chunks
- ¼ cup soy sauce see Notes
- 1 1-inch long piece ginger
- 3 tablespoons brown sugar see Notes
- 1 teaspoon sriracha
- 1 tablespoon cornstarch
For the Pork Stir Fry
- 2 tablespoons avocado oil divided
- 2 cups fresh broccoli chopped
- 1 medium red bell pepper sliced
- 1 small onion sliced
- 2 pounds boneless pork loin chops sliced into thin strips
Instructions
- In medium bowl, mix together all ingredients for stir fry sauce until thoroughly combined. Set aside.
- Heat 1 tablespoon avocado oil in large skillet or wok over medium-high heat.
- Add broccoli, bell pepper, and onion to skillet. Sauté 3-4 minutes until softened, then transfer to small bowl and set aside.
- Add remaining tablespoon avocado oil to skillet and heat through. Add pork strips, being careful not to overcrowd skillet. Work in batches if needed. Cook pork strips approximately 1 minute per side, until browned.
- Pour sauce into skillet with browned pork strips, then return veggies to skillet. Stir to distribute everything evenly, then simmer approximately 5 minutes, until sauce has thickened.
- Remove pork stir fry from heat and serve over rice, with noodles, or on its own.
- When slicing the pork into strips, be sure to cut against the grain of the meat so it’s not tough.
- Make it Gluten Free: Use gluten free soy sauce or coconut aminos.
- Make it Keto/Added Sugar Free: Use Brown Swerve in place of the brown sugar.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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This recipe is flavorful and very delicious! O icee to it up veggies because my husband had been in bed with a foot injury for about a week. So I made a quick version with stirfry vegetables from the produce department, adding a can of water chestnuts I already had and some of the pineapple. I used Pasture raised ground pork. And I made the sauce a day ahead because I knew I was gonna have to do a quick dinner the next night. It worked out very well.
That sounds perfect, Deborah! I’m so glad this one worked so well for you and your husband. I hope his foot is better soon!