Pork Stir Fry

A simple, satisfying favorite.

Why You'll Love This Recipe

• On the table in 30 minutes flat.
• Uses one pan and any vegetables you have.
• Better than takeout for a fraction of the cost.
• Customizable heat, sweetness, and veg mix.
• Pork tenderloin is lean and high in protein.

Ingredient Notes

• Pork tenderloin is the most tender quick-cook cut; loin works but slice extra thin.
• Oyster sauce adds savory depth — don't substitute soy alone.
• Fresh ginger and garlic, not powder, for the right wok flavor.

Ingredient Substitutions

• Boneless chicken thighs or sirloin steak.
• Hoisin sauce in place of oyster sauce.
• Snow peas, snap peas, mushrooms, or bok choy in place of broccoli.

Equipment Needed

• Wok or large skillet
• Sharp knife
• Small bowl for sauce
• Wooden spoon or spatula

Prep Tips

• Cut all vegetables to similar size so they cook evenly.
• Mix the sauce in a measuring cup so you can pour it in one motion.

Instructions

1. 1

   Gather and prep: 1 lb boneless pork, 1 tbsp soy sauce, 3 cloves garlic, minced, 1 ginger, 1 medium bell pepper, sliced, 1 small head broccoli, cut into florets (about 3 cups), 1 medium onion, diced, 1 cup uncooked long-grain rice. mince the garlic, dice the onion, grate the ginger, and chop the vegetables into even pieces before you start cooking.

2. 2

   Slice pork, marinate in soy.

3. 3

   Stir-fry pork; remove.

4. 4

   Cook veg, return pork with sauce. Cook pork to 145°F internal and rest 3 minutes; ground pork to 160°F.

5. 5

   Serve over rice.

Artsi Pro Tips

• Slice the pork while it's partly frozen (30 min in the freezer) — far easier to get thin strips.
• Get the pan ripping hot before the meat goes in; cool pans steam, hot pans sear.
• Have everything chopped and the sauce mixed before you turn on the burner — there's no time once you start.

Common Mistakes

• Crowding the pan — pork steams instead of searing.
• Cooking vegetables until soft; they should stay crisp-tender.
• Adding sauce too early, before garlic and ginger have bloomed.

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