Pork and Vegetable Stir Fry

Pork tenderloin, bell peppers, broccoli, baby corn, garlic, soy sauce, and sriracha come together in this quick, flavor-packed stir fry.

this Recipe

You ever have one of those days where you’re just done? Like, emotionally, mentally, every kind of done. That was me last Tuesday. The house was a mess, I’d already microwaved my coffee three times and never actually drank it, and my kid had melted down over socks—socks.

At 5:30 p.m., I opened the fridge like it might offer some kind of spiritual guidance. It didn’t. But there was a lonely pork tenderloin, some sad-ish bell peppers, and half a broccoli crown I honestly forgot I bought. I almost cried. Not from joy—just from sheer dinner fatigue.

But I pulled myself together (barely), sliced the pork, threw the veggies in a hot pan, mixed up a quick sauce, and something kinda magical happened. This Pork and Vegetable Stir Fry came out of that chaos. I didn’t plan it. It wasn’t perfect. But it was fast, delicious, and made me feel like maybe—maybe—I wasn’t totally failing at life.

So yeah. I love this dish. Not because it’s fancy, but because it showed up for me when I needed it most.

Why You’ll Love This Pork and Vegetable Stir Fry Recipe?

Here’s what I’ll say: this stir fry doesn’t require any special trips to the store. You can totally wing it with whatever’s hanging around. Pork, yes—but it works with chicken too, or tofu if you’re in that kind of mood. The sauce? It’s got a little kick from sriracha, a little sweet from brown sugar, and enough soy to feel like you ordered takeout but actually didn’t.

And the veggies? You don’t need the perfect lineup. Use what you’ve got. One time I made it with snap peas and purple cabbage because, well, that’s what was left. Still tasted amazing.

Also, I should warn you: the sauce gets all sticky and glossy and starts coating everything just right. It’s kind of addictive. I usually end up eating it straight out of the pan “just to taste” and then suddenly I’m not that hungry for dinner. Whoops.

Ingredient Notes:

• Pork tenderloin or chops: Sliced thin so they cook fast. I’ve even used leftover roast pork once. Not the same, but not bad either.

• Bell peppers: I usually grab one red and one green for the color, but honestly, orange or yellow? Go for it.

• Onion: Big pieces, so they hold up under heat. One time I ran out and used shallots. That was… okay.

• Broccoli: Fresh is best, but frozen works if you microwave it a little first. You don’t want icy stir fry.

• Baby corn: Totally optional. But it makes me feel like I’m eating from one of those white takeout boxes with the metal handle.

• Garlic + ginger: Don’t skip these. They make it taste like a stir fry and not just “stuff in a pan.”

• Soy sauce (low sodium): The backbone. The base. The boss.

• Brown sugar: Balances everything out. Once I forgot to add it and the sauce was fine, but kind of intense.

• Sriracha: A must if you like a little heat. But I get it—if spicy food scares you, use less or skip it.

• Cornstarch: It thickens things up so your sauce clings, not drips.

• Vegetable oil: I use this for cooking, but you do you.

• Sesame seeds (optional): I want to say optional, but they make it look so good. Don’t skip if you’re serving to guests.

How To Make Pork and Vegetable Stir Fry?

Step 1: Sauce stuff first.
I whisk the soy sauce, broth, brown sugar, cornstarch, ginger, and sriracha in a bowl and forget about it until the end. One time I forgot the cornstarch and ended up with soup. Still tasted great, though. Just… not what I was going for.

Step 2: Cook the pork.
Get your pan hot—like sizzling hot. Toss in the pork with a splash of oil and sear it till it’s brown on both sides. Don’t crowd it or it’ll steam. (I learned that the hard way.) Pull it out when it looks cooked and set it aside. Try not to eat it all. (Again, learned this the hard way.)

Step 3: Veggies take the stage.
Add more oil if your pan looks sad, then toss in the onions and peppers. Let them get a little charred if you’re feeling bold—it adds flavor. Stir, but don’t overdo it. Give ’em room.

Step 4: Garlic moment.
Add garlic (and ginger if you didn’t already throw it in the sauce). Give it 30 seconds. No more. Burnt garlic smells like regret.

Step 5: Broccoli + corn in.
Now’s the time. Stir it all around. It’s gonna look colorful and slightly chaotic—which is perfect.

Step 6: Bring it all together.
Pour in the sauce and add the pork back. Stir until it looks glossy and delicious. If it gets too thick, add a splash of water. No big deal.

Step 7: Serve it hot and fast.
Over rice, noodles, whatever you’ve got. Sprinkle sesame seeds on top if you’ve got ‘em. And maybe, just maybe, drizzle a little extra sriracha on yours. Live a little.

Storage Options:

Sometimes we have leftovers. Sometimes we say we’re saving some and then eat them at midnight. Either way:

• Fridge: Store in a lidded container, 3–4 days. Reheat in a skillet if you want that texture back. Microwave is fine, too.

• Freezer: Yep. Freeze it. Not forever. A month or two tops. Thaw and reheat. Stir fry still slaps.

Variations and Substitutions:

• No pork? I’ve used chicken, shrimp, tofu. All work. Even beef—though it needs less cooking.

• Different veggies: Whatever’s on its last leg in the fridge. Zucchini, mushrooms, carrots, green beans. It’s all fair game.

• Gluten-free? Use tamari instead of soy sauce. Easy fix.

• Want sweeter? Add pineapple chunks. (Yeah, really.)

• Want fancier? Finish with a splash of sesame oil or a squeeze of lime. Sometimes I feel fancy. Not often.

What to Serve with Pork and Vegetable Stir Fry?

• Rice: I use white rice. But brown works. Jasmine is amazing. Or cauliflower rice if you’re feeling virtuous.

• Noodles: Udon, rice noodles, spaghetti (yes, spaghetti). No shame here.

• Cucumber salad or edamame: Something fresh to balance the savory.

• Egg rolls, potstickers: Store-bought or homemade. It rounds out the meal and makes you feel like a rockstar.

• Cold beer or sparkling water: Not required… but highly encouraged.

Frequently Asked Questions:

Can I prep it ahead?
Totally. Slice the pork, chop the veggies, and mix the sauce the night before. You’ll feel so smug the next day.

Do I need a wok?
Nope. I’ve made this in a basic non-stick skillet and even a cast iron pan. Use what you have.

Too spicy for kids?
Maybe. Start with less sriracha or serve theirs before adding it. Then spice yours up after. Everybody wins.

So that’s the deal. This Pork and Vegetable Stir Fry is my “I don’t have it together, but I still made dinner” kind of meal.

It’s imperfect. It’s flexible. And it kinda tastes like you worked harder than you actually did. Which is honestly the dream.

Try it and let me know how it goes—especially if your fridge hands you something weird. I’m always curious what people throw into their stir fry.

Keep the Flavor Coming – Try These:

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Creamy Crack Chicken Noodle Soup

Sweet & Savory Raspberry Cream Cheese Coffee Cake

Pork and Vegetable Stir Fry

Prep Time 10 minutes mins

Cook Time 13 minutes mins

This Pork and Vegetable Stir Fry features tender pork, crisp bell peppers, broccoli, and baby corn in a savory soy-ginger sauce. A quick and flavorful weeknight dinner served with rice or noodles.

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4 Servings

Ingredients

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For the sauce:

• ½ cup low-sodium soy sauce
• 2 tablespoons low-sodium chicken broth
• 2 tablespoons packed brown sugar
• 2 tablespoons cornstarch
• 2 tablespoons sriracha
• 1 tablespoon freshly minced ginger

For the stir fry:

• 3 tablespoons vegetable oil divided
• 1 pound pork tenderloin or pork chops sliced into bite-sized pieces
• 1 large yellow onion cut into large chunks
• 1 green bell pepper cut into large chunks
• 1 red bell pepper cut into large chunks
• 2 garlic cloves minced
• 1 15 oz can baby corn, drained
• 1 broccoli crown cut into small florets
• Kosher salt and freshly ground black pepper to taste
• Cooked rice or noodles for serving
• Sesame seeds for garnish (optional)

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Instructions

 

Prepare the sauce:

1. In a medium mixing bowl, combine the soy sauce, chicken broth, brown sugar, cornstarch, sriracha, and minced ginger. Whisk thoroughly until smooth and set aside.

Sear the pork:

1. Heat 1½ tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the sliced pork and cook for 4 to 6 minutes, stirring occasionally, until browned and cooked through. Transfer the pork to a clean plate and set aside.

Cook the onions and bell peppers:

1. Add the remaining 1½ tablespoons of oil to the same skillet. Add the onion, green bell pepper, and red bell pepper. Cook for 2 to 4 minutes, stirring frequently, until the vegetables are slightly softened but still retain some texture.

Add garlic:

1. Stir in the minced garlic and sauté for about 30 seconds, just until fragrant. Avoid overcooking the garlic to prevent bitterness.

Add remaining vegetables:

1. Add the baby corn and broccoli florets to the skillet. Continue cooking for another 3 minutes, stirring constantly to ensure even cooking.

Return pork and add sauce:

1. Reduce the heat to medium. Return the cooked pork to the skillet and pour in the prepared sauce. Stir everything together and cook for an additional 2 to 3 minutes, or until the sauce thickens and evenly coats the meat and vegetables.
2. Optional: If a thinner consistency is preferred, add ¼ to ½ cup of hot water to the skillet and stir until well combined.

Final seasoning and serving:

1. Taste and adjust seasoning with salt and pepper as needed. Serve immediately over rice or noodles and garnish with sesame seeds, if desired.

Notes

To prepare a gluten-free version of this Pork and Vegetable Stir Fry, substitute tamari or certified gluten-free soy sauce for the regular soy sauce. Also, ensure that your cornstarch and chicken broth are labeled gluten-free, as some brands may include additives that contain gluten. Serve with gluten-free rice or certified gluten-free noodles to complete the meal.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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