Stir fry is about the easiest way to get a good, home-cooked dinner on the table fast. And this pork stir fry recipe is incredibly versatile, too. Use the frozen stir fry vegetables if you're in a rush. If you have a few extra minutes, use fresh vegetables. And by all means, pick the vegetables your like best. My family likes bell peppers (I try to use red and green for extra color), sugar snap peas and broccoli. Remember to cut the pork against the grain for the most tender results.
Serve this dish with my super easy Crockpot rice.
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Prep Time: 5 minutes
Cook Time: 10 minutes
marinating time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings
Ingredients:
- 1 Tbsp. cornstarch
- 2 Tbsp. soy sauce
- 3/4 lb. boneless pork tenderloin, cut into thin strips
- 1 Tbsp. stir fry oil (or any kind of vegetable oil)
- 3 cups frozen stir-fry vegetables (such as bell peppers, sugar snap peas, broccoli, etc.)
- 1/4 cup Asian salad dressing
Preparation:
- Whisk together the cornstarch and soy sauce. Add the pork strips. Toss to coat. Let the pork marinate 10-20 minutes.
- Heat a wok or skillet over medium-high heat. It's important to make sure your pan is hot before you add the oil. This is the key to stir frying successfully. Add the pork strips, and stir fry until almost cooked through, about 4-5 minutes, depending on how thick your pork strips are.
- Add the stir fry vegetables, and stir-fry another 4-5 minutes until they are crisp-tender. Add the salad dressing, stir to coat the vegetables and pork well.
Serve the pork stir fry immediately over hot cooked rice.
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