Pork Chop Stir-Fry
This quick and flavorful pork chop stir-fry combines tender strips of pork with crisp vegetables in a savory, umami-rich sauce. Ready in under 30 minutes, it's an ideal weeknight dinner that's better than takeout.
Equipment
- Large wok or 12-inch skillet - Carbon steel or stainless steel preferred
- Sharp chef's knife
- Cutting board
- Wooden spoon or silicone spatula
- Mixing bowls - At least 2, for marinade and sauce
- Measuring spoons and cups
- Garlic press or microplane grater - For ginger
- Tongs - Optional but helpful
- Serving bowls or plates
Ingredients
- 1.5 lbs boneless pork chops - 680g, thinly sliced against the grain
- 2 tablespoons soy sauce - for marinating
- 1 tablespoon cornstarch - for marinating
- 1 teaspoon sesame oil - for marinating
- 3 tablespoons soy sauce - for the sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil - for the sauce
- 1 tablespoon cornstarch - mixed with 2 tablespoons water (slurry)
- 1 teaspoon sugar
- 0.5 teaspoon white pepper
- 3 tablespoons neutral oil - vegetable or avocado oil, divided
- 1 medium bell pepper - red or green, thinly sliced
- 1 medium yellow onion - thinly sliced
- 2 cups broccoli florets - 180g
- 1 cup snap peas or snow peas - 90g
- 3 cloves garlic - minced
- 1 teaspoon fresh ginger - minced or grated
- green onions - sliced, for garnish
- 1 teaspoon toasted sesame seeds - for garnish
- Cooked white rice or noodles - for serving
Instructions
- Slice pork chops thinly against the grain into 1/4-inch strips. In a bowl, combine pork with soy sauce, cornstarch, and sesame oil. Marinate for 15 minutes at room temperature.
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and white pepper. In a separate small bowl, mix cornstarch with cold water to make a slurry.
- Prep all vegetables by thinly slicing bell pepper and onion, cutting broccoli into bite-sized florets, and trimming snap peas. Mince garlic and grate ginger.
- Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons oil and sear marinated pork in a single layer for 1-1.5 minutes per side until golden and cooked through. Remove and set aside.
- Return wok to high heat and add remaining oil. Stir-fry onion and bell pepper for 2 minutes, then add broccoli and snap peas and cook for 2 more minutes until bright and crisp-tender.
- Push vegetables to the sides, add garlic and ginger to the center, and cook for 30 seconds until fragrant. Return pork to the wok, pour in sauce, and toss to coat evenly.
- Stir cornstarch slurry and add to wok while tossing. Cook for 60 seconds until sauce thickens and turns glossy. Remove from heat, garnish with green onions and sesame seeds, and serve over rice or noodles.
Notes
- Slice pork thinly against the grain – this is the single most important factor for tender meat in stir-fry.
- Pat pork dry before marinating to help the marinade stick and achieve a better sear.
- Ensure your wok is screaming hot before adding ingredients to prevent steaming instead of searing.
- Have all ingredients prepped and ready before turning on the heat – stir-frying moves very quickly.
- Do not overcrowd the pan when searing pork; cook in batches if necessary to maintain high heat.
- Add garlic and ginger last to avoid burning them, which would make the dish bitter.
- For a spicy version, add 1-2 teaspoons of chili garlic sauce or sambal oelek to the sauce.
- Store leftovers in an airtight container for 3-4 days or freeze for up to 2 months.
- Reheat on the stovetop with a splash of water or broth to restore the sauce consistency.
- Make it gluten-free by using tamari or coconut aminos and a gluten-free oyster sauce.