Ready in 30 minutes and covered in an easy homemade sauce, this ginger pork stir fry is perfect for a quick and easy meal. Serve it over rice for a healthy and family-friendly dinner.
If you’ve had enough chicken, but still want a high-protein dinner idea, this ginger pork stir-fry recipe is for you! It’s full of lean protein, veggies, and flavor, while still being easy to make.
It features thin slices of tender pork, crunchy veggies, and a stir-fry sauce that tastes so good you could drink. It’s a little sweet, a little salty, and just the right spicy kick.
Why You’ll Love It
- Quick + Easy – This easy dinner recipe is perfect for a weeknight meal.
- High in Protein – The use of a lean cut of pork gives this stir-fry over 32 grams of protein per serving.
- Versatile – You can easily mix and match the vegetables to use whatever you have on hand.
Ingredients + Substitutions
- Pork – To add some protein. The recipe calls for pork tenderloin, but pork loin, pork chop, or ground pork would also work. See the notes section of the recipe card for details.
- Ginger – To make the ginger stir-fry sauce. The recipe calls for fresh ginger root, as it provides the best flavor, but ground ginger will also work. See the notes section of the recipe card for details.
- Soy Sauce – To season the sauce. You can use regular or low-sodium soy sauce, or use tamari or coconut aminos to make it gluten-free.
- Mirin – To season the sauce. The recipe calls for mirin, but rice vinegar and honey will also work. See the notes section of the recipe card for details.
- Rice Vinegar – To balance the acidity in the sauce.
- Vegetables – To add some color, fiber, and micronutrients. The recipe calls for snow peas, broccoli, carrots, and green onions, but you can use any vegetable you like. Snap peas, bell peppers, and cabbage would also work very well, or you can use frozen stir-fry vegetables if needed. See the notes section of the recipe card for details.
- Rice – To serve with the stir fry and add some complex carbohydrates. I used jasmine rice, but any white or brown rice will work.
- Oil – To add some healthy fats and cook the pork. The recipe calls for sesame oil, but peanut oil, olive oil, or avocado oil will also work well.
Dietary Adaptions
To Make it Gluten-Free: Use gluten-free soy sauce, tamari, or coconut aminos.
To Make it Dairy-Free: No adaptations are needed; this recipe is dairy-free.
Red’s Nutrition Tip
Pork tenderloin is one of the leanest protein sources, making it a great high-protein, low-calorie food. It’s much lower in fat than other cuts of pork, such as pork shoulder, making it a great alternative to chicken breasts in many recipes.
Serving Suggestions
This ginger pork stir-fry with rice is a balanced meal with protein, carbohydrates, fiber, and fat. It can be enjoyed as is or adapted to suit your personal calorie or macro needs. For example:
- To make it higher in protein, add an additional 1/2 pound of pork to the recipe and increase the sauce ingredients as needed.
- To make it low-carb, swap the white rice for cauliflower rice or serve the ginger pork stir fry in lettuce cups.
- To make it higher in fiber, serve the stir fry with brown rice and/or add more high-fiber vegetables such as green peas, kale, and/or spinach.
- To add some heat, add a sprinkle of red pepper flakes or hot sauce to the stir-fry sauce.
Storage + Reheating
To Refrigerate: Allow the ginger pork, vegetables, and rice to cool completely, then add them to containers, combined or separately, and store them in the refrigerator for up to 4 days.
To Freeze: Once cooled completely, transfer the pork, vegetables, and rice to airtight containers, combined or separately, and store them in the freezer for up to 3 months.
To Reheat: Once thawed, reheat the ginger pork stir-fry and rice in the microwave for 2-3 minutes or until warm.
More Pork Recipes:
Print
Ginger Pork Stir Fry
Ready in 30 minutes, this ginger pork stir fry recipe is perfect for a quick, easy, and healthy weeknight dinner. Plus, it’s high in protein, full of veggies, and leftovers keep well in the fridge for days.
-
Prep Time: 10 minutes -
Cook Time: 20 minutes
-
Total Time: 30 minutes
-
Yield: 4 servings 1x
-
Category: Dinner
-
Method: Sautéing
Prep Time:
Yield:
Category:
Method:Ingredients
Stir-Fry Sauce:
- 4-inch fresh ginger root, peeled and grated
- 1 clove garlic, grated
- 3 tablespoons soy sauce
- 3 tablespoons mirin
- 1 tablespoon rice vinegar
Stir Fry:
- 1 tablespoon sesame oil
- 1 pound pork tenderloin, loin, or boneless pork chops
- 2 green onions, thinly sliced, white and green parts separated
- 1 carrot, peeled and thinly sliced
- 1 cup snow peas, sliced
- 2 cups broccoli florets
To Serve:
- 1 1/2 cups white rice, uncooked
- Sesame seeds (optional)
Instructions
- In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
- Place the pork on a cutting board and pat dry with a paper towel. Using a sharp knife, thinly slice the pork tenderloin in half, and then into thin strips, roughly 1/8 to 1/4-inch.
- In a large bowl, add the grated ginger, garlic, soy sauce, mirin, and rice vinegar, and whisk until well combined. Add the sliced pork to the bowl, toss to coat in the marinade, and allow to sit for 15-30 minutes.
- While the pork marinates, peel and chop the vegetables.
- In a large frying pan or cast-iron skillet on medium-high heat, warm the sesame oil on medium-high heat, then add the pork slices, spreading them out in a single, even layer, and cook for 1-2 minutes per side until browned and mostly cooked through. Transfer the cooked pork to a plate and continue with the remaining slices until all pork is cooked, then remove all of the pork from the pan and set aside.
- In the same pan, add the green onions (white parts only), carrots, snow peas, and broccoli florets, along with 2 tablespoons of water, and cook, stirring occasionally, for an additional 3-4 minutes or until the vegetables are tender.
- Once the vegetables are cooked, return the cooked pork slices to the pan, stir to combine with the vegetables, and cook for 30 seconds until warm.
- Once everything is cooked, assemble the bowls with the cooked rice, ginger pork, and vegetables, and top with sliced green onions (green parts only) and sesame seeds.
- Any leftovers can be cooled and stored in airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Ground Pork: Swap the pork tenderloin for 1 pound of ground pork. Skip step #2 and add it in step #3.
To Use Ground Ginger: Swap the ginger root for 3 teaspoons of ground ginger in step #3.
To Use Sugar: Swap the mirin for 2 tablespoons of rice vinegar and 2 tablespoons of honey in step #3.
To Use Frozen Stir-Fry Vegetables: Omit the carrots, snap peas, and broccoli, and use 3 cups of frozen stir-fry vegetables in step #6 instead.
Nutrition
- Serving Size: 1 serving
- Calories: 490 calories
- Sugar: 9 grams
- Fat: 7 grams
- Carbohydrates: 72 grams
- Fiber: 4 grams
- Protein: 32 grams
Leave a Review