Easy Ginger Pork Stir-Fry Recipe

4.5 17 20
Easy Ginger Pork Stir-Fry Recipe
Easy Ginger Pork Stir-Fry Recipe photo by Taste of Home
Publisher Photo

Easy Ginger Pork Stir-Fry Recipe

Read Reviews
4.5 17 20
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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

  • 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.
Originally published as Ginger Pork Stir-Fry in Simple & Delicious February/March 2011, p21

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Reviews forEasy Ginger Pork Stir-Fry

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Bridget User ID: 9227777 269960
Reviewed Jul. 25, 2017

"This was perfect. So easy to make!! I used pork, and green beans, but I will definitely be using this sauce recipe with other meats and vegatables!!"

MY REVIEW
Liz User ID: 9183833 267571
Reviewed Jun. 2, 2017

"I had no plans for dinner last night so I found this recipe and decided to make it. I used fresh vegetables and fresh ginger and garlic. I also reduced the sugar to 1 teaspoon of coconut sugar. I made it with coconut rice. It was amazing. I have added this to my repertoire of recipes and shall be making it from time to time. Thank you for the recipe."

MY REVIEW
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"

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

"Love this recipe!! So delicious!!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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."

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

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

MY REVIEW
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."

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