Pork and Vegetable Stir Fry
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.
4 Servings
Ingredients
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)
Instructions
Prepare the sauce:
- 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:
- 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:
- 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:
- Stir in the minced garlic and sauté for about 30 seconds, just until fragrant. Avoid overcooking the garlic to prevent bitterness.
Add remaining vegetables:
- 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:
- 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.
- 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:
- 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.