Pork Stir Fry

Quick and easy pork stir fry recipe with tender pork loin, fresh vegetables, and a sweet and savory pineapple soy sauce. This versatile dish is perfect for busy weeknights and can be served over rice or noodles for a complete meal.

Ingredients

For the Stir Fry Sauce

• 2 cloves garlic, minced
• ⅓ cup pineapple juice (use juice from a can of pineapple chunks)
• ¼ cup soy sauce (see Notes)
• 1 piece ginger, about 1 inch long, grated
• 3 tablespoons brown sugar (see Notes)
• 1 teaspoon sriracha
• 1 tablespoon cornstarch

For the Pork Stir Fry

• 2 tablespoons avocado oil, divided
• 2 cups fresh broccoli, chopped
• 1 medium red bell pepper, sliced
• 1 small onion, sliced
• 2 pounds boneless pork loin chops, sliced into thin strips

Instructions

1. Prepare the Sauce: In a medium bowl, whisk together all the stir fry sauce ingredients until fully combined. Set aside.
2. Cook the Vegetables: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the broccoli, bell pepper, and onion. Sauté for 3-4 minutes, or until softened. Transfer the vegetables to a bowl and set aside.
3. Cook the Pork: Add the remaining tablespoon of avocado oil to the skillet and heat through. Add the pork strips in a single layer, ensuring not to overcrowd the skillet. Cook in batches if needed. Sear the pork strips for about 1 minute per side, until browned.
4. Combine Ingredients: Pour the prepared sauce into the skillet with the browned pork. Return the cooked vegetables to the skillet. Stir well to evenly coat everything in the sauce. Simmer for about 5 minutes, or until the sauce thickens.
5. Serve: Remove from heat and serve immediately. Enjoy over rice, with noodles, or on its own.

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Why You’ll Love This Recipe

• Quick and Easy: Perfect for busy weeknights, this dish comes together in less than 30 minutes.
• Flavorful: The combination of pineapple juice, soy sauce, and sriracha creates a sweet, savory, and slightly spicy sauce that’s irresistible.
• Versatile: Works great with various vegetables or proteins, making it easy to customize.
• Nutritious: Packed with fresh vegetables and lean protein for a wholesome meal.

Tips

• Prep in Advance: Chop the vegetables and mix the sauce ahead of time to make cooking even quicker.
• Don’t Overcrowd the Skillet: Cook the pork in batches if necessary to ensure even browning.
• Adjust Spice Level: Add more or less sriracha to suit your heat preference.

Variations and Substitutions

• Protein: Swap pork with chicken, shrimp, or tofu for a different take.
• Vegetables: Use snap peas, carrots, mushrooms, or zucchini as alternatives or additions.
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
• Sweetener: Replace brown sugar with honey or maple syrup for a natural sweetness.

FAQs

Can I use frozen vegetables?
Yes! Frozen vegetables can be used but may require slightly less cooking time. Ensure they’re fully thawed and drained before cooking.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Can I make this ahead?
Yes! You can prep the ingredients and sauce a day in advance. Cook just before serving for best results.

Serving Suggestions

• Serve over steamed jasmine or brown rice.
• Pair with lo mein or rice noodles for a hearty meal.
• Garnish with sesame seeds or chopped green onions for extra flavor.

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