- 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
- 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.
Reviews forEasy Ginger Pork Stir-Fry
"I have made this recipe several times and followed every step ...one of my families favorites. I didn't change ingredients or measures...nor did I add anything ...it is perfect the way it is. I think I will be trying this with chicken next! The sauce is perfect!"
"This is very close to restaurant style flavor. It thickened perfectly and taste great. I will use it over and over."
"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."
"Love this recipe!! So delicious!!"
"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."
"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!"