Pork Stir Fry

This pork stir fry recipe is made with pork tenderloin, cabbage, carrots and features a homemade stir fry sauce.

Course Main Course

Cuisine Asian

Keyword pork tenderloin, stir fry

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 290kcal

2 tablespoons Oil use a flavorless oil with a high smoke point (we use canola oil)
1 pound Pork Tenderloin sliced very thin (about ⅛ - ¼ inch) and pat dry
1 teaspoon Salt plus extra if needed at the end (we use kosher salt)
10 -12 ounces Green cabbage chopped into roughly 1 inch pieces (about 4-5 cups when cut)
3-4 ounces Red Cabbage shredded and cut into 1-2 inch strips (about 1½ cups when shredded)
3-4 ounces Carrots sliced thin on the bias/diagonal (about ¾ cup when sliced)
1-2 tablespoons Sliced Green Onions for garnish - optional

Add the water and cornstarch to a jar or a medium bowl. Use a fork or a small whisk to stir the mixture until the cornstarch dissolves.
Add the reduced sodium soy sauce, hoisin sauce, brown sugar, garlic, ginger, and crushed red pepper (if using). Stir the sauce vigorously until combined and set aside.

Sprinkle the pork slices with one teaspoon salt.
Heat 2 tablespoons of oil in a large, deep, non-stick skillet or wok over medium-high heat.
When the oil is hot, add the pork slices, arrange them in a single layer and cook 2 minutes.
Turn each piece and cook another 2-3 minutes until the liquid rendered by the pork cooks out.
Cook the pork tenderloin slices while stirring for 1-2 minutes or until the pork is cooked through, no pink should be visible and the outside should have a light golden color.
Add the vegetables to the skillet and stir well.
Next, add the sauce and stir well to coat the ingredients with the sauce.
Lower the heat to medium-low, cover and cook for about 2-3 minutes, or until the vegetables reach the desired tenderness (the less time the crispier the vegetables will be, cook longer if you like them tender). Stir frequently.
Garnish with sliced green onions, if desired and serve over rice or noodles.

If you are serving the pork stir fry with rice or noodles start them first so everything is done at the same time.
Remove the meat, vegetables and sauce from the refrigerator about ½ hour before cooking to let the chill out (provided that it is cool in your kitchen).
If you are not using the stir fry sauce right away make sure to give it a good stir right before cooking. The cornstarch will settle at the bottom.