Description

This Quick 30-Minute Pork Stir Fry is a vibrant and flavorful dish perfect for a busy weeknight. Tender pork tenderloin strips are cooked to perfection with fresh broccoli, colorful bell peppers, snap peas, and red onions, all coated in a spicy, savory sauce made from reduced-sodium soy sauce, sriracha, honey, and garlic-ginger aromatics. Topped with toasted sesame oil and seeds, this stir fry brings a satisfying balance of heat and umami with minimal fuss.

Ingredients

Scale

Sauce

1/3 cup reduced-sodium soy sauce
1/4 cup water
1 tablespoon sriracha sauce
1 tablespoon honey (optional)
1 tablespoon cornstarch

Protein

1 pound pork tenderloin
2 tablespoons avocado oil (divided)

Vegetables & Aromatics

1 cup broccoli florets (small florets)
1 cup bell peppers (red and green, sliced)
1/2 cup red onions (sliced)
1/2 cup snap peas
1 tablespoon garlic (minced)
1 tablespoon ginger root (grated)

Finishing Touches

1 tablespoon sesame oil
1 teaspoon sesame seeds

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Instructions

Prepare the sauce: In a small bowl, whisk together the reduced-sodium soy sauce, water, sriracha sauce, honey, and cornstarch until fully combined and smooth. Set the sauce aside to be added later.
Slice the pork: Cut the pork tenderloin into 1/2-inch thick rounds, then slice each round into 3-4 strips to create evenly sized pieces for quick and uniform cooking.
Cook the pork: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the pork strips and cook, stirring occasionally, until the pork is no longer raw and lightly browned, about 5 minutes. Remove the cooked pork from the skillet and place it on a plate to rest.
Sauté the vegetables: Add the remaining 1 tablespoon of avocado oil to the same skillet. Add broccoli florets, sliced bell peppers, red onions, and snap peas. Stir-fry the vegetables until they become tender-crisp, approximately 3 minutes. Then add the minced garlic and grated ginger, cooking and stirring for another 30 seconds until fragrant.
Combine pork and sauce: Lower the heat to medium. Return the cooked pork strips to the skillet with the vegetables. Stir the prepared sauce once more to reincorporate the cornstarch, then pour it into the skillet. Continue cooking and stirring until the sauce thickens and evenly coats the pork and vegetables, about 2 minutes.
Finish and serve: Remove the skillet from heat. Drizzle the dish with sesame oil and sprinkle with sesame seeds for an added nutty flavor and texture. Serve immediately while hot and enjoy your quick and delicious pork stir fry.

Notes

Use reduced-sodium soy sauce to keep the salt level moderate.
Honey is optional and adds a slight sweetness to balance the heat.
For a spicier dish, add more sriracha or include chili flakes.
Pork tenderloin is lean and cooks quickly, but you can substitute with chicken or beef strips if preferred.
To keep vegetables crisp, avoid overcooking and stir-fry on high heat.
Serve with steamed rice or noodles for a complete meal.