This ginger garlic pork stir fry is a quick and tasty midweek dinner. Tender strips of pork are cooked with colourful peppers, crunchy sugar snap peas, fresh ginger, garlic and chilli, all tossed in a delicious sweet and spicy sauce.
Serve with egg noodles or rice for an easy, flavour-packed meal the whole family can enjoy.
What You Need
For the full measurements and instructions, head to the recipe card at the bottom of this post.
For the Stir Fry
- Pork fillet: Also known as pork tenderloin, this is a lean and tender cut that works really well in stir fries. Slice it into thin strips so it cooks quickly and evenly.
- Sunflower oil: Perfect for stir frying, although vegetable or rapeseed oil will work just as well.
- Onion: I used a regular brown onion, but you could also use a red onion.
- Garlic: Fresh garlic adds plenty of flavour. You can use ready-made ginger garlic paste instead if you prefer.
- Fresh ginger: Gives the stir fry a lovely warming flavour. You can use ginger paste as an alternative.
- Red chilli: Adds a little heat. Remove the seeds for a milder flavour or leave them in if you like things spicy.
- Red and green peppers: Add colour, sweetness and crunch. Feel free to use whichever colour peppers you have.
- Sugar snap peas: Add some lovely crunch and freshness. Mangetout would make a good substitute.
For the Sauce
- Light soy sauce: Gives the sauce its savoury flavour.
- Runny honey: Adds a little sweetness to balance the soy sauce and chilli.
- Sriracha sauce: Adds some heat. Adjust the amount depending on how spicy you like your stir fries.
- Rice vinegar: Adds a little tanginess to balance the other flavours. Apple cider vinegar is a good alternative.
- Cornflour: Helps the sauce thicken slightly so that it coats the pork and vegetables.
- Water: Loosens the sauce and helps everything combine.
To Serve
I like to serve this stir fry with medium egg noodles, but it would also be delicious with rice. You can finish it off with some sliced spring onions or sesame seeds if you like.
Making Ginger Garlic Pork Stir Fry
One of the best things about stir fries is how quickly they come together. I recommend getting all the ingredients chopped and ready before you start, as there’s not much time for preparation once the wok is hot.
Start by mixing together the sauce ingredients in a small jug or bowl and setting it aside. You can also get the noodles cooking while you prepare the stir fry.
I like to cook the pork in two batches so that it browns nicely rather than steaming in the pan. Once cooked, remove it from the wok while you stir fry the vegetables.
The onion and peppers go in first, followed by the sugar snap peas, garlic, ginger and chilli. You want the vegetables to soften a little but still have some crunch.
Finally, return the pork to the wok, pour in the prepared sauce and toss everything together until the sauce thickens slightly and coats all the ingredients.
Serve straight away with the cooked noodles.
Tips for Making Pork Stir Fry
- Slice the pork thinly: This helps it cook quickly and evenly without becoming tough.
- Don’t overcrowd the wok: Cooking the pork in batches helps it brown rather than steam.
- Prepare everything first: Stir frying is quick, so it’s worth having all your ingredients ready before you start.
- Keep some crunch in the vegetables: Avoid overcooking the peppers and sugar snap peas.
- Adjust the spice: Reduce the sriracha or remove the chilli seeds for a milder dish. Add extra chilli if you prefer more heat.
- Try ginger garlic paste: For a quicker alternative, replace the fresh garlic and ginger with 4 tablespoons (approximately 60g) of ginger garlic paste. Add it at the same stage as the fresh ingredients.
What Other Vegetables Can I Use?
Stir fries are great for using up vegetables you already have in the fridge, so there’s no need to stick to the exact combination I’ve used.
Broccoli, carrots, mushrooms, baby corn and mangetout would all work well in this recipe.
Just bear in mind that some vegetables take longer to cook than others. For example, carrots and broccoli may need a little longer in the wok, while leafy greens such as pak choi can be added towards the end.
Can I Use a Different Cut of Pork?
Yes! Although pork fillet is a great choice because it’s lean and tender, you could also use pork loin steaks cut into thin strips.
You can also buy ready-sliced pork stir fry strips from most supermarkets, which are handy if you want to save a little preparation time.
Whatever cut you use, take care not to overcook the pork, as it can become dry.
How to Store and Reheat Leftovers
In the fridge: Allow the stir fry to cool and transfer it to an airtight container. Store in the fridge for up to 48 hours. Keep the noodles separate if possible.
In the freezer: The pork stir fry can be frozen for up to 3 months. The vegetables may lose some of their crunch after defrosting, but it will still taste good.
To reheat: Defrost overnight in the fridge if frozen, then reheat in a frying pan or microwave until piping hot throughout. You can add a splash of water if the sauce has thickened.
Only reheat leftovers once.
More Stir Fry Recipes
If you enjoyed this ginger garlic pork stir fry, you might also like to try some of my other quick and easy stir fry recipes.
- Salt and Pepper Chicken Stir Fry
- Honey Garlic Chicken Noodles
- Egg Fried Rice
- Cashew Chicken Stir Fry Recipe
- Pork Mince Stir Fry
- Chicken Stir Fry Recipe
- Beef Noodle Stir Fry
Ginger Garlic Pork Stir Fry
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Ingredients
For the stir fry
- 600 g pork fillet thinly sliced
- 1 tbsp sunflower oil
- 1 onion peeled and sliced
- 4 garlic cloves crushed (see notes)
- 30 g fresh ginger peeled and grated (see notes)
- 1 red chilli finely chopped
- 1 red pepper sliced
- 1 green pepper sliced
- 200 g sugar snap peas
For the sauce
- 3 tbsp light soy sauce
- 1 tbsp runny honey
- 1 tbsp sriracha sauce
- 1 tbsp rice vinegar
- 1 tbsp cornflour
- 2 tbsp water
To serve
- 4 nests medium egg noodles approximately 250g dried
- Optional: sliced spring onions or sesame seeds
Instructions
- Prepare the sauce. In a small jug or bowl, mix together the soy sauce, honey, sriracha, rice vinegar, cornflour and water until well combined. Set aside.
- Cook the noodles. Cook the egg noodles according to the packet instructions. Drain and set aside, keeping warm.
- Cook the pork. Heat half the sunflower oil in a large wok or frying pan over a medium-high heat. Add half the sliced pork and stir fry for 3–5 minutes, or until lightly browned and cooked through. Remove from the pan and set aside. Repeat with the remaining pork, adding a little more oil if necessary.
- Stir fry the vegetables. Add the onion and sliced peppers to the wok and stir fry for 3–4 minutes, stirring frequently.
- Add the aromatics. Add the mangetout, crushed garlic, grated ginger and chopped red chilli. Stir fry for a further 1–2 minutes until fragrant and the vegetables are tender but still have some crunch.
- Add the sauce. Return the cooked pork and any resting juices to the wok. Give the prepared sauce another stir before pouring it in. Toss everything together over a medium heat for 1–2 minutes until the sauce has thickened slightly and lightly coats the pork and vegetables.
- Serve. Divide the cooked noodles between four bowls and spoon the spicy ginger pork stir fry over the top. Garnish with sliced spring onions or sesame seeds, if using.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.