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Outstanding. Didn’t change a thing.
90 seconds for pork? I mean, I’m cooking it as we speak, but please don’t get people poisoned with undercooked pork.
Hi Natalia, if the pork is thinly sliced and the pan is sufficient hot, you don’t need much time to cook it.
I made this last night with pork tenderloin. It was fast and delicious. I did make a few changes. I used garlic oil instead of garlic (low FODMAP diet) and I added red and green bell peppers and stir fried them before adding the pork, to boost the veggie nutrition. I also put a teaspoon of Chinese 5 Spice powder into the marinade. I also used the optional minced ginger and some crushed red pepper flakes, as suggested at the top of the recipe. It was fabulous with Jasmine rice. My husband is begging me to make it again soon, thanks so much Elise!
I don’t see where to add the garlic L
Step 3, second sentence.
Had all of the ingredients and just made it for lunch. So flavorful and delicious.
So glad you liked it Kelly!
I saw this recipe being recommended by a Redditor, So I made this, using the pork as a substitute for the shrimps in an Asian Garlic Noodles recipe. It’s a great combination! Both are easy for beginners like me but looks impressive :D
Made this for probably the 6th time tonight. Doubled the marinade and added broccoli. I don’t normally like stir fry all that much, and this is one of my favorite meals ever. My husband and I both agree! Thanks so much for your great recipes.
Oh My God – this was fantastic!!! I did pick out the green onions after stir frying. They seemed not quite right after cooking, much as I love onions. The subtle flavor was there, we just didn’t care for the texture. Doubled the marinade as I had a 2 pound tenderloin. Absolutely delicious. We will use the leftovers for fried rice, tacos, and nachos. Great recipe!!!
Super recipe- definitely one of my standards currently. If I am making a spicy second dish, then I add a Tablespoon of Hoisin sauce along with the sesame oil at the end. It makes the dish sweeter and a nice compliment to a spicy dish.
This receipe is a keeper! It is so easy, quick and simple. I did add some water/cornstarch mix to the end to get all the fond off the wok and extend the sauce. yummy!!!
Made this again, probably the fourth or fifth time…it is important to pound the meat and not just slice it. Simply delicious!
Hi Elise! I have to say, your website is my go-to for recipes! Your recipes are simple and always delish – I haven’t gone wrong with a single dish yet! And this is no exception! Instead of just pork and green onions, I added whatever veggies I had on hand to make a larger meal (leftovers were so yummy too!). I set aside the cooked pork and added veggies (sliced onions, green beans, sliced mushrooms, sliced red bell peppers) to the pan with all the pork juices and sautéed them until they were cooked. Then I added back the pork to the pan warm everything through and ate the final stir-fry with steamed rice! It was such a great dish! As a side note for those who don’t eat pork, I also tried the dish with chicken thighs I cut into chunks and it was just as amazing! Thanks for another wonderful dish! ~Elisa
This is one of the best stir frys ever.I let the pork(tenderloin)marinade about 2 hrs.So tender.Served with plain rice andbroccolli slaw.
What kind of marinade did you use?
I pinned this when you first posted it, and tried it for the first time this evening. I added broccoli to it, and will assuredly be trying this again. I do wish I had added some fresh ginger, but it is really good as is. I let the pork marinate with the garlic while the rice cooked.
We just received 1/4 organic pork and with it came pork steak, which I have not ever cooked. The farm suggested to try it in a stir fry. Wondering if you would suggest it with this marinade or not? Pork Loin or chop are a much more tender cut, so I’m hesitating.
Sure! Just cut the pork strips very narrow, like matchsticks, and you’ll be fine. The cut will tenderize them.
Made it last night and it was delicious! Pork was tender and very tasty. Thanks for another winner!! :)
Tried this tonight and loved it! It was great with Sriracha!
We love stir fries with rice, but like to have a little juice or sauce of some kind with it to flavor the steamed rice. Any suggestions with this recipe for spreading the flavor out some?
Yushan Chai Tai Sauce
3 teaspoons white vinegar
1 teaspoon sherry
2 teaspoons soy sauce
1/4 teaspoon toasted sesame oil
1 teaspoon Sriracha ( Asian chili sauce with garlic)
1 teaspoon garlic, minced fine
1/2 teaspoon ginger, minced fine
1 1/2 teaspoons sugar (brown )
1 1/2 teaspoons cornstarch
1 teaspoon chicken stock
I got this from a newspaper reprint of a Szechuan restaurant
combine ingredients and cook for a minute or so to thicken, then use as much as you prefer on the dish
Thanks, Bob! This sauce was delicious, a great addition to the stir-fry pork. I did have to use rice vinegar instead of white, and vegetable stock instead of chicken because thats what i had on hand….of course i had to make a second batch. Flavorful!
Bob also mentions this in his recommendation, chicken stock is perfect for adding volume to the basic stir fry sauce recipe. Try Trader Joe’s. Also, I toss in a pinch of red pepper flakes and minced fresh ginger.
I use more stock than Bob recommends, but the basic idea is to fiddle around with the portions until you find what you like.