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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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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


  • 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.


  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.

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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."

Reviewed Mar. 5, 2014

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

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."

Reviewed Aug. 1, 2013

"It was Fantastic! I would use this same sauce with other meats. Great flavors, and just enough heat from the crushed red pepper flakes."

Reviewed Jul. 23, 2013

"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!"

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