Description
A vibrant and flavorful Pork Stir Fry featuring tender pork tenderloin, crisp vegetables, and a savory-sweet chili garlic sauce. This quick and easy stir fry is perfect for a nutritious weeknight meal, served over fluffy white rice and garnished with crunchy peanuts and fresh green onions.
Ingredients
Scale
Sauce
- ¼ cup low-sodium soy sauce
- ½ cup low-sodium chicken broth
- 2 tablespoons minced onion
- 1 tablespoon cornstarch
- 1 tablespoon chili garlic sauce (or sriracha)
- 3 tablespoons brown sugar
- 3 cloves garlic (minced)
- 1 (1-inch piece) ginger (minced)
- 1 teaspoon sesame oil
Main
- 1 tablespoon vegetable oil
- 1 pound pork tenderloin (thinly sliced)
- Kosher salt and freshly ground black pepper (to taste)
- 2 carrots (sliced into coins)
- 1 bell pepper (any color, chopped)
- 4 cups broccoli florets
- 3 cups cooked white rice
- ¼ cup chopped peanuts
- Chopped green onion (for garnish)
Instructions
- Prepare the sauce. Whisk together the low-sodium soy sauce, chicken broth, minced onion, cornstarch, chili garlic sauce, brown sugar, minced garlic, minced ginger, and sesame oil in a bowl or shake well in a jar. Set aside to allow flavors to blend.
- Heat the skillet and oil. Place a large skillet over medium heat and add the vegetable oil, allowing it to warm until shimmering but not smoking.
- Cook the pork. Add the thinly sliced pork tenderloin to the skillet. Season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the pork is browned and cooked through, about 4-5 minutes.
- Remove pork to rest. Transfer the cooked pork to a plate and set aside to rest, freeing the skillet for the vegetables.
- Sauté the carrots. Add the sliced carrots to the skillet and sauté for about 2 minutes, allowing them to begin softening while retaining some crunch.
- Add bell peppers and broccoli. Incorporate the chopped bell pepper and broccoli florets into the skillet. Sauté for 3-4 minutes until vegetables are slightly tender but still crisp and vibrant.
- Return pork to skillet. Stir the cooked pork back into the skillet with the vegetables to combine ingredients evenly.
- Add the sauce. Pour the prepared sauce over the pork and vegetables. Stir well and let it simmer and thicken slightly for a few minutes until everything is coated and heated through.
- Serve. Spoon the stir fry over cooked white rice. Top with chopped peanuts and chopped green onions for added texture and fresh flavor.
Notes
- Use low-sodium soy sauce and chicken broth to reduce salt content.
- Adjust chili garlic sauce or sriracha according to your preferred spice level.
- Thinly slicing the pork tenderloin helps it cook quickly and evenly.
- Feel free to substitute or add other vegetables like snap peas or mushrooms based on preference.
- Cook rice in advance to reduce overall meal prep time.
