Easy Ginger Pork Stir-Fry Recipe
- 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
- In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside.
- 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.
- 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 sprinkle with cilantro if desired. Yield: 4 servings.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Easy Ginger Pork Stir-Fry(8)
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Very good and easy. Few changes...used chicken broth, fresh green beans, added couple dashes of sesame oil and an onion. Will make again.
It was Fantastic! I would use this same sauce with other meats. Great flavors, and just enough heat from the crushed red pepper flakes.
Rating this a 4 given the changes I made, but this is an overall terrific starting point. The changes made it take a little longer, but are totally worth it. I used real ginger and garlic (both from a jar to save time), chicken instead of beef broth, left out the pepper flakes so our young daughter would eat it and added dark sesame oil (maybe 10 drops) along with some leftover (previously cooked) pork chops that I chopped up with every fresh veggie in the fridge. The result was Delish! This is my new favorite recipe for Asian @ home. Do yourself a favor and try it!
Used carrots, celery, onion, red pepper, and cabbage for vegetable mix. Chicken broth instead of beef broth.
It was a tad too spicy for us; won't eliminate the crushed red pepper flakes but will reduce it by about 1/2.
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