Garlic Ginger Pork Stir Fry

Ingredients

• 60 ml (¼ cup)canned pineapple juice
• 60 ml (¼ cup)low-sodium soy sauce
• 45 ml (3 tablespoons)honey
• 2.5 cm (1 inch)piece of ginger, grated
• 2garlic cloves, minced
• 30 ml (2 tablespoons), dividedavocado oil
• 1 smallred bell pepper, sliced
• 150 g (1 cup)snow peas
• ½ mediumsweet onion, sliced
• 454 g (1 pound)boneless pork chops, thinly sliced
• 16 g (2 tablespoons)cornstarch
• to tastesalt and pepper

Instructions

1. 1

   Whisk the sauce

   Put the pineapple juice, soy sauce, honey, grated ginger and minced garlic in a medium bowl. Whisk until combined.

2. 2

   Heat the oil

   Heat 15 ml (1 tablespoon) of the avocado oil in a pan over medium-high heat.

3. 3

   Sauté the vegetables

   Add the sliced red pepper, snow peas and onion. Cook for 2–3 minutes, stirring frequently.

4. 4

   Coat the pork

   Take the vegetables out of the pan. Put the pork in a bowl and toss it with the cornstarch, using your hands or metal tongs to coat the slices evenly. Season lightly with salt and pepper.

5. 5

   Brown the pork

   Heat the remaining 15 ml (1 tablespoon) of avocado oil in the same pan over medium-high heat. Arrange the pork without overcrowding the pan and cook for about 1 minute per side, working in batches.

6. 6

   Simmer everything

   Return all the browned pork to the pan and pour in the sauce. When it begins to bubble, reduce the heat to low and simmer for 4 minutes. Add the vegetables and simmer for another 2–3 minutes. Serve with brown rice if desired.

What is garlic ginger pork stir-fry?

Stir-frying is a quick way to cook sliced ingredients in a hot pan, and versions of the technique are found in many cuisines. This American-style recipe brings pork and vegetables together with a sweet, savoury sauce inspired by familiar soy, garlic and ginger flavours.

The method cooks the vegetables and pork separately before combining them. That keeps the vegetables from spending too long in the pan while the pork browns.

Nutrition and macros by portion

The nutrition label shows one serving as written: 346 calories, 27g protein, 25g carbs, 15g fat.

The pork provides most of the protein, while the honey, pineapple juice and cornstarch contribute carbohydrates. Avocado oil is the main source of fat, with smaller contributions from the pork. Serve it with brown rice and, if you like, extra vegetables for a balanced plate.

The sauce and aromatics

Sauce base: pineapple juice, soy sauce and honey give the glaze its sweet-savoury balance. Whisk them with the ginger and garlic before cooking so the sauce is ready to pour in.

Fresh aromatics: grate the ginger and mince the garlic finely so they disperse throughout the sauce. Low-sodium soy sauce lets you season the finished dish to taste.

Why the pork is coated

Cornstarch coating: a light, even layer helps the pork brown and gives the sauce a thicker, glossy finish. Toss the slices thoroughly, then shake off any loose excess.

Batch cooking: leave space between the pork slices in the pan. Crowding lowers the pan's heat and can make the meat steam rather than brown.

Keep the vegetables crisp

Quick sauté: the pepper, snow peas and onion need only 2–3 minutes at the start. Stir often and take them out while they still have some bite.

Final simmer: return the vegetables after the pork has simmered in the sauce for 4 minutes. Give everything another 2–3 minutes so it is hot and coated without overcooking the vegetables.

Check the pork as it cooks

Thin slices: slicing the boneless chops thinly helps them cook quickly, so watch them closely as they brown. The stated 1 minute per side is approximate; the slices may need a little more or less time depending on their thickness and the pan.

Doneness: check the thickest pieces with a food thermometer and cook pork to 63°C, followed by a 3-minute rest. If the pieces are very thin, they can reach this temperature quickly.

Serving and timing

Get set up: whisk the sauce and prepare the sliced vegetables and pork before heating the pan, since the cooking stages move quickly. Have a bowl ready for the cooked vegetables.

To serve: brown rice is suggested as an accompaniment and makes the saucy pork into a more substantial meal. Spoon the pork, vegetables and sauce over the rice just before serving.

Recipe notes & tips

• Slice the pork evenly so the pieces cook at a similar rate.
• Use a large pan and cook the pork in batches rather than crowding it.
• Stir the sauce again before pouring it into the pan if any ingredients have settled.
• Have the vegetables ready to return to the pan as soon as the pork has simmered.
• Taste the finished sauce before adding extra salt, as soy sauce already brings saltiness.

Variations

• Add heat: stir chilli flakes into the sauce for a spicier finish.
• Use chicken: swap in thinly sliced boneless chicken and cook until safely done.
• Change the vegetables: use sliced carrot or broccoli in place of some of the pepper or snow peas.
• Add sesame: finish with a small sprinkle of sesame seeds for extra flavour and crunch.
• Serve with noodles: spoon the pork and vegetables over cooked noodles instead of brown rice.

Common mistakes to avoid

• Crowding the pork: it can steam instead of browning; cook it in batches.
• Overcooking the vegetables: they can lose their crispness; sauté briefly and add them back near the end.
• Uneven coating: bare patches may not thicken the sauce as well; toss the pork until each slice is lightly coated.
• Adding the vegetables too early: they can become soft during the longer simmer; return them only for the final 2–3 minutes.
• Leaving the pan unattended: the honey in the sauce can catch; lower the heat once the sauce bubbles and simmer gently.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until piping hot in a pan or microwave, stirring partway through; add a splash of water if the sauce has thickened.

Frequently asked questions