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.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 servings 1x -
Category: Dinner -
Method: Sautéing
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
Find it online: https://kaynutrition.com/ginger-pork-stir-fry/
