Why you’ll love this recipe:
Throw away the takeout menu, because I’ve got dinner covered with this seriously easy pork stir fry recipe.
Deboned pork ribs are sautéed with crisp veggies, garlic, and my 10-minute stir fry sauce (or store-bought if you prefer), resulting in the most flavorful and fresh dinner. Not to mention it’s healthy, too!
- Quick – You’ll have this stir fry recipe whipped up in under 30 minutes, including prep time! Stir fry pork is my go-to recipe for a busy weeknight; it’s simple, fast, and always a crowd-pleaser.
- One pan – Cleanup is a breeze when everything is cooked in the same skillet.
- Versatile – Add in your favorite veggies, or make it a complete meal with rice.
You’ll never need to order in again with my dozens of better-than-takeout recipes to choose from!
Key Ingredient Notes:
- Pork ribs – Purchase pork ribs labeled as “country-style,” which come from the pig’s shoulder area. They’re budget-friendly, ultra-flavorful, and are super meaty. Ideally, you should look for country-style boneless ribs. But if all you can find are bone-in, you can easily debone them yourself.
- Cornstarch – This gives the pork bites a light, crispy coating.
- Kosher salt – A couple of teaspoons make all the difference in the overall flavor of this recipe!
- Veggies – Red bell pepper strips and broccoli florets add flavor, nutrition, and color. Feel free to swap them out for other quick-cooking vegetables, such as asparagus, snap peas, or zucchini if preferred.
- Garlic cloves – Freshly minced garlic cloves add a punch of flavor and aroma.
- Ginger – Grated ginger adds a warm, spicy taste.
- Stir fry sauce – My all-purpose homemade stir fry sauce really pulls the pork stir fry together. It’s a sweet and salty sauce with fresh ginger, garlic, and sesame oil. It’ll thicken as it cooks and coat each bite, providing maximum flavor! Store-bought is fine in a pinch, but you only need 10 minutes to make it from scratch.
- Scallions – Also known as green onions, these are milder and less pungent than regular onions, adding a subtle oniony flavor. You can use both the bright green tops and white bulbs.
How to make this recipe:
1. Prepare the pork
- Add the diced pork ribs, cornstarch, and kosher salt to a large mixing bowl.
- Mix until all pork pieces are evenly coated in cornstarch and salt.
- Heat 2 tablespoons of olive oil in a large nonstick skillet or wok over medium-high heat.
- Add the seasoned pork to the wok, and cook until all pork pieces are golden brown on all sides, about 5-6 minutes. Remove the cooked pork from the pan, and set it aside in a clean bowl.
Pro-Tip: You may need to cook the pork in batches. If you overcrowd the pan, you’ll end up steaming the pork, preventing the pork bites from forming a delicious, golden-brown sear on the outside.
2. Stir fry the vegetables
- Add the remaining tablespoon of olive oil to the pan, along with the bell peppers and broccoli.
- Sauté the peppers and broccoli for about 5 minutes, stirring often.
3. Add the remaining ingredients
- Add the minced garlic, ginger, and cooked pork bites to the pan with the veggies, and cook for about 1 minute.
- Pour the stir fry sauce into the pan, reduce the heat to low, and cook until the sauce has thickened and thoroughly coated the veggies and pork, about 2 minutes.
- Garnish the pork stir fry with chopped scallions, and serve with a bowl of fluffy white rice or sesame noodles, and enjoy!
- Purchase deboned ribs. I think it’s safe to assume you don’t have time to debone meat on a busy weeknight! That’s why I recommend using country-style ribs because they’re usually sold as boneless.
- Swap fresh veggies for frozen. While I prefer fresh vegetables, frozen vegetables work well in stir-fry recipes and save you time washing and chopping.
- Use store-bought stir-fry sauce. For the best flavor, grab a bottle of stir-fry sauce with a lot of ginger and both sweet and salty ingredients.
All of the ingredients can be prepared up to 24 hours in advance and stored until you’re ready to cook dinner. The stir-fry sauce will stay fresh in the fridge for up to 2 weeks!
- Chop the pork into 1-inch pieces, and toss it with the salt and cornstarch.
- Wash and slice the vegetables, and peel and mince your garlic cloves.
- Prepare the stir-fry sauce.
- Store the raw pork, vegetables, garlic, and sauce separately in airtight containers in the fridge. When you’re ready to make dinner, follow the remaining recipe steps, combining the ingredients, as directed.
Pork stir fry is the best for meal prep because it stores and reheats really well! Leftovers will stay fresh in the fridge for 3-5 days and reheat easily in the microwave or in a pan over medium heat on the stove.
Freeze leftovers to have on hand for quick lunches later in the month! Once cool, transfer single servings to freezer-safe containers or plastic ziplock bags. Freeze for up to 3 months.
Pork Stir Fry FAQs:
Pork tenderloin, shoulder, ground pork, and even pork chops work well for pork stir fry recipes! What’s more important is how the pork is prepared. Ideally, you want thinly sliced strips or small, bite-sized cubes. This ensures the pork cooks quickly and evenly and stays tender.
Pork is practically guaranteed to stay tender in stir fry as long as you don’t overcook it. Pork cooks much faster than you think it will and only needs to reach an internal temperature of 145°F. The stir-fry sauce will keep it nice and juicy as well!
Pork chops are an excellent budget-friendly cut of pork for stir fry. Cut the pork chop from the bone, and slice it into thin strips. Add it to a hot skillet or wok, and cook for about 5 minutes or until it is cooked through.
Pork Stir Fry Recipe
- 2 ½ pounds pork ribs country style, deboned or shoulder, cut into 1-inch cubes
- 3 tablespoons cornstarch
- 2 teaspoons kosher salt
- 3 tablespoons olive oil divided
- 1 red bell pepper cut into 1-inch strips
- 2 cups broccoli florets Note 1
- 4 cloves garlic minced
- 1 tablespoon ginger grated
- 2 cups stir fry sauce Note 2
- 3 scallions finely chopped
- Add the diced pork to a bowl with cornstarch and salt. Mix to coat all the pieces evenly.2 ½ pounds pork ribs, 3 tablespoons cornstarch, 2 teaspoons kosher salt
- Heat the oil in a large non-stick skillet or a wok over medium-high heat. Add the seasoned pork and cook on all sides until golden brown, about 5-6 minutes. You may need to work in 2 batches to avoid overcrowding the pan and steaming the pork bites instead of browning them. Remove the cooked pork to a clean bowl and set aside.3 tablespoons olive oil
- In the same pan, heat 1 tablespoon of oil to medium-high heat and add the bell peppers and broccoli. Sauté for 5 minutes, stir often.1 red bell pepper, 2 cups broccoli florets
- Add the garlic, ginger and the cooked pork back in, cook for a minute. Add the sauce and cook for an additional 2 minutes on low heat until the sauce has thickened and coated all the veggies and pork.4 cloves garlic, 1 tablespoon ginger, 2 cups stir fry sauce
- Garnish with green onions and serve with a bowl or rice or noodles. Enjoy!3 scallions
– Store leftovers in an airtight container in the fridge for 3-5 days.
– Freeze your pork stir fry for up to 3 months.
– Thaw leftovers in the fridge overnight, and reheat them in the microwave or in a pan over medium heat on the stove.
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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