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Easy Ginger Pork Stir-Fry Recipe
Easy Ginger Pork Stir-Fry Recipe photo by Taste of Home

Easy Ginger Pork Stir-Fry Recipe

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4.5 12
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An easy homemade stir-fry sauce is the perfect base for this weeknight dish. It comes together quickly, but tastes like you fussed. —Adeline Russell, Hartford, Wisconsin
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 2 tablespoons cornstarch
  • 1 cup beef broth
  • 3 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1-1/2 teaspoons ground ginger
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pork tenderloin (1 pound), cut into 2-inch strips
  • 2 tablespoons canola oil, divided
  • 1 package (16 ounces) frozen sugar snap stir-fry vegetable blend, thawed
  • Hot cooked rice
  • Minced fresh cilantro, optional

Nutritional Facts

1 cup (calculated without rice) equals 278 calories, 11 g fat (2 g saturated fat), 63 mg cholesterol, 958 mg sodium, 16 g carbohydrate, 4 g fiber, 27 g protein.

Directions

  1. In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside.
  2. In a wok or large skillet, stir-fry pork in 1 tablespoon oil until juices run clear. Remove and keep warm. In the same pan, stir-fry vegetables in remaining oil until crisp-tender.
  3. Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro. Yield: 4 servings.
Originally published as Ginger Pork Stir-Fry in Simple & Delicious February/March 2011, p21

Nutritional Facts

1 cup (calculated without rice) equals 278 calories, 11 g fat (2 g saturated fat), 63 mg cholesterol, 958 mg sodium, 16 g carbohydrate, 4 g fiber, 27 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Easy Ginger Pork Stir-Fry

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 7, 2015

"I made this a number of times and love it ! I substituted the frozen vegetables for fresh and it was still amazing. I love the flavor of the sauce. Keeper."

MY REVIEW
Reviewed Feb. 6, 2015

"This recipe rocked my socks!! I had leftover ginger pork which worked perfectly, along with all the fresh veggies I had on hand (peas, cabbage, carrots, onion). I also used fresh minced garlic and ginger root! It's quickly and easy to throw together, and the flavor definitely beats takeout! I doubled the sauce recipe, and also substituted flour for the cornstarch, and it came out great!"

MY REVIEW
Reviewed Dec. 5, 2014

"The sauce for this stir fry is very good! I added snow peas, mushrooms, onion, yellow bell pepper, and carrots as oppose to the frozen vegetable blend. I served it with brown rice to make it a well-rounded quick and healthy dinner."

MY REVIEW
Reviewed Mar. 5, 2014

"I'd definitely make this again and it was easy"

MY REVIEW
Reviewed Dec. 3, 2013

"Very good and easy. Few changes...used chicken broth, fresh green beans, added couple dashes of sesame oil and an onion. Will make again."

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