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
- 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.
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.
Reviews for Easy Ginger Pork Stir-Fry
"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."
"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!"
"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."
"I'd definitely make this again and it was easy"
"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."
"This is a keeper! Classic Asian taste, and it comes together quickly. Very tasty."
"Not only is this a good recipe it's fast, east, and versatile. It uses things I have in my pantry. I've also substituted the stir-fry blend with vegetable on hand and it was great."
"We really enjoyed this. If you don't like heat, you might want to go easy on the red pepper flakes... we found it a bit spicy (which we like)"
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.