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 14 18
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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: 278 calories, 11g fat (2g saturated fat), 63mg cholesterol, 958mg sodium, 16g carbohydrate (7g sugars, 4g fiber), 27g 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

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 May. 23, 2016

"Love this recipe!! So delicious!!"

Reviewed May. 4, 2016

"Made this for the second time tonight and will be using this sauce recipe from now on - minus the red pepper flakes - we used those the first time and thought it was too spicy. This time I just used vegetables I had on hand, snow peas, asparagus, red pepper, onions and water chestnuts. It was great. I think you could use any combination of vegetables and meats and it would be good because the sauce is so good."

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."

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!"

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."

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