How to Make Stir Fried Pork
Many years ago, this author made a Sweet and Sour Pork that was fabulous. However, that was back when I was younger and wasn't as much into healthier recipes as I am these days.
The recipe is a classic but it calls for the pork chunks to be breaded in flour and then pan fried before adding the rest of the ingredients. It can be cooked in a wok or a large skillet and though called Sweet and Sour Pork, is similar to a recipe for stir fried pork.
However, wanting something different and way less calories, I decided to try and revamp my old classic recipe into something healthier.
You can change up this recipe many different ways by using different oils, different herbs or even different vegetables.
I used fresh pineapple because it was so reasonable at the store and pork and pineapple always seem to go well together. You can even carry the pineapple flavor through with serving chunks of fresh raw pineapple for dessert. It makes a nice palate cleanser to the meal and is a light ending to the dinner. If you can't find fresh, use canned chunks of pineapple in juice that's been drained.
Look for ginger root at Trader Joe's for the most reasonable pricing. It can also be found at most grocery stores and comes with a thick rind or peel on it. It's necessary to trim off the peel and then grate, preferably with a small grater. It adds wonderful flavor to any dish but especially Asian dishes.
You can also substitute other ingredients for the "gravy" to rewarm the pork in. Try oyster sauce, sweet chili sauce, Hoisin sauce or even orange juice or pineapple juice for part of the broth mixture. Flavorings are an individual kind of thing so experiment.
If you'll notice, I left out salt. If you need salt, try kosher salt as it packs less sodium than regular salt. This author figures even with the low-sodium soy sauce, there is still enough sodium in the meal to go a long way.
Be sure and watch my video below.
Pork Stir Fry
|Prep time||Cook time||Ready in||Yields|
- 2 pounds lean pork tenderloin, cut into strips or chunks
- 1 medium sweet onion, cut into strips
- 7-8 small red and yellow peppers, seeded, cut into strips
- 1 package or 1 cup snow peas or pea pods, cut in half or left whole
- 1 to 1-1/2 cups fresh pineapple, chunked
- 1 tablespoon fresh grated peeled ginger root
- 2 tablespoons low sodium soy sauce
- 1 tablespoon cornstarch
- Cooking oil of choice or cooking spray
- Cooked brown rice
- Chow mein noodles if desired, for topping
- Sweet chili sauce or oyster sauce, if desired
- Minced garlic, if desired
- Rice wine vinegar or sherry, if desired
- Au jus liquid or vegetable, beef or chicken broth
- Rice wine vinegar or dry sherry, if desired
Instructions for Stir Fried Pork
- Make sure any white stripes are removed from pork. Heat oil of choice in wok or large skillet, preferrably nonstick. You can cook the ingredients in any order you wish. I usually cook in batches, removing each finished portion and adding it all to a large bowl. That way you keep it crispy tender and nothing can get overcooked.
- Keeping pork in one layer, brown with peanut or olive oil (or oil of choice) or spray wok or skillet with cooking spray. Keep turning until meat is very lightly pink in the middle and cooked on the outside. Remove to drain on paper towels.
- Wipe wok or skillet out with paper towels or wash lightly if desired. Add vegetable spray or a little bit of cooking oil. Add onion strips and cook until just becoming crispy tender. Add pepper strips. Continue cooking until they are bright in color. (Push up sides of wok or remove to bowl)
- Add grated ginger and pea pods or snow peas. Stir fry until they become bright green. (Push to sides of wok or remove to bowl)
- Remove all vegetable ingredients to bowl. Make broth gravy in wok or skillet. Use about 3/4 to 1 cup of vegetable broth or other kind of broth or au jus. Add flavorings such as sweet chili sauce, oyster sauce or orange juice or pineapple juice. Add in a little more soy sauce if desired. Heat to low boil.
- Mix a small amount of cold water with cornstarch or arrowroot powder. When completely mixed, stir slowly into wok gravy stirring constantly. Cook only long enough to thicken nicely.
- Add in cooked pork and simmer a few minutes to warm through. Using a slotted spoon, remove pork chunks to a large bowl.
- Add vegetable mixture to pork and add in small amounts of gravy liquid to taste and to just nicely coat the stir fry mixture. (You can put the veggie mixture in the microwave and reheat a few seconds before mixing with pork if they have gotten too cold)
- Toss vegetable and meat mixture to combine and coat with a bit of the gravy mixture. Lastly, add fresh pineapple and toss gently again.
- Serve over brown rice. Sprinkle with chow mein noodles for a nice garnish.
Picture Tutorial Guide to Making Stir Fried Pork
More Ideas for Stir Fried Pork
This recipe of course can be adapted to other meats. Chunked chicken breast makes a great stir fry. Fresh chunks of salmon are also a great stir fry concoction as long as you don't overcook the fish.
Add nuts for a topping and a little added crunch--slivered almonds and cashews are great in this recipe. You can toast first or use raw.
Carrots, broccoli, green onions, fresh bean sprouts and jicama all go well in this dish. Substitute for other elements of the recipe or add in adjusting the proportions.
Green peppers and shallots are also substitutes for the light colored peppers and onions though this author feels that green peppers are too overpowering in taste for this particular medley of veggies.
Mushrooms of any kind are great add ins to this recipe as well though this author is partial to crimini as they stand up well and don't wilt or lose their flavor easily.
Water chestnuts and bamboo shoots are also good additions to any Asian dinner.
Serve over long grain rice, wild rice, chow mein noodles or other Asian noodles such as cellophane for a different twist.
For beer or wine pairing, I like a light beer such as Coors Light or Bud Light with Lime with this dish or a nice light chardonnay.
Audrey Kirchner (author) from Washington on November 29, 2012:
Thanks, Om--my son gave it 2 thumbs up which is high praise~~ Wish you were there to join in the fun meal!
Om Paramapoonya on November 29, 2012:
Gorgeous opening picture! I love your colorful plate of stir fry. Judging from your photos and ingredients, I can tell this is super scrumptious =D
Audrey Kirchner (author) from Washington on November 09, 2012:
Thanks, Lela--that sounds very good too~ Or you could substitute chicken--does that help for gout? Definitely you could add zucchini and all kinds wonderful veggies...the sky's the limit on this!
BJ--indeed - I've been told I'm ho ho many times---glad you like. I loved this because it wasn't technically fried--at least without breading and it was fabulously tender anyhow because of the cut of the pork. I'm a stir fry kinda girl without much spice and love fresh pineapple so just started messing around in the kitchen like I frequently do~ It was really great so I'm always happy when it's a success and not a disaster!
Lela from Somewhere near the heart of Texas on November 09, 2012:
Delicious looking recipe that I will try soon. I love pork any way it's made, but my gout attacks are increasing in frequency and I suspect it's the low carb meat I've been eating.
With this recipe, I could use less meat and add lots of veggies.
drbj and sherry from south Florida on November 09, 2012:
I looooove stir fried pork, Audrey, and I looooove this recipe. Thank you. BTW, your photos are 'ho ho.' That means very good in Chinese.
Audrey Kirchner (author) from Washington on November 08, 2012:
Thanks, Pamela for stopping by.
Thanks random--it really does and without anything added like syrups, etc.
Rose Clearfield from Milwaukee, Wisconsin on November 08, 2012:
Your fresh ingredients look delicious! I bet that the pineapple adds the perfect sweet kick. Thanks for sharing this great recipe.
Pamela Oglesby from Sunny Florida on November 08, 2012:
This looks delicious and I gave it 5 stars. I'm going to give it a try. Thanks.
Audrey Kirchner (author) from Washington on November 08, 2012:
Thanks Algar for stopping by and glad you liked~
Good use for the pork Carol--it is delish~
Joana e Bruno from Algarve, Portugal on November 08, 2012:
Hello, Akirchner, great recipe, it seems delicious and your photographs are amazing, loved the step by step photos and the twist you gave it to make it healthier... Voted up, useful and sharing! Take care!
carol stanley from Arizona on November 08, 2012:
The photos are great especially the end one. This looks luscious and we do have pork in the freezer. thanks for detailed explanation and pictures. Great job. Voted up and shared.