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Easy Ginger Pork Stir-Fry Recipe

Easy Ginger Pork Stir-Fry Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 cup: 278 calories, 11g fat (2g saturated fat), 63mg cholesterol, 958mg sodium, 16g carbohydrate (7g sugars, 4g fiber), 27g protein.

Reviews for Easy Ginger Pork Stir-Fry

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Koolcooks User ID: 8904915 252108
Reviewed Aug. 1, 2016

"Normally I don't follow the recipes but today I did and my family loved it. I used a frozen bag of stir fried veggies and some sticky rice. A great easy Monday night dinner"

Jennjentx User ID: 8866658 248534
Reviewed May. 23, 2016

"Love this recipe!! So delicious!!"

Taxmaster User ID: 4155954 247873
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."

pcinant User ID: 3231537 222241
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."

zmarie User ID: 1401063 219881
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!"

rwippel User ID: 4262008 214070
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."

Igraine32 User ID: 7006585 192805
Reviewed Mar. 5, 2014

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

Le.Breeze User ID: 7514497 190464
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."

RLiberty User ID: 7169427 121048
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."

oukat96 User ID: 7348637 192803
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!"

KerrieRosheim User ID: 1608857 192802
Reviewed May. 27, 2013

"Used carrots, celery, onion, red pepper, and cabbage for vegetable mix. chicken broth instead of beef broth."

kcc1108 User ID: 6410537 113737
Reviewed Mar. 16, 2012

"It was a tad too spicy for us; won't eliminate the crushed red pepper flakes but will reduce it by about 1/2."

jadelin User ID: 4931716 111512
Reviewed Apr. 14, 2011

"This is a keeper! Classic Asian taste, and it comes together quickly. Very tasty."

5mixednuts User ID: 1567024 192801
Reviewed Mar. 3, 2011

"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."

pippasmum User ID: 2541306 211969
Reviewed Mar. 3, 2011

"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)"

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Wine Pairings

Light-Bodied White Wine

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