Classic Pork Stir Fry with Vegetables and Rice
A vibrant and flavorful stir fry featuring tender pork, crisp vegetables, and savory sauce served over fluffy rice. This quick weeknight dinner brings restaurant-quality Chinese cuisine to your home kitchen.
Ingredients
- •1.5 cups long-grain white rice
- •3 cups water
- •1.5 pounds pork tenderloin or pork loin
- •3 tablespoons soy sauce, divided
- •2 tablespoons cornstarch, divided
- •3 tablespoons vegetable oil, divided
- •1 large red bell pepper
- •1 large green bell pepper
- •2 medium carrots
- •1 large yellow onion
- •4 scallions
- •3 cloves garlic
- •1 tablespoon fresh ginger
- •0.25 cup chicken broth or water
- •2 tablespoons oyster sauce
- •1 tablespoon rice vinegar
- •1 teaspoon sesame oil
- •0.5 teaspoon sugar
- •0.25 teaspoon black pepper
- •0.25 teaspoon red pepper flakes (optional)
Before you start
Equipment You'll Need
Medium saucepan with lid
Large wok or 12-inch skillet
Cutting board
Sharp knife
Medium mixing bowl
Small mixing bowl
Whisk
Wooden spoon or spatula
Safety Tips & Important Notes
Follow these for best results and safety.
Slice pork against the grain for maximum tenderness
Have all ingredients prepped before you start cooking as stir-frying moves quickly
Keep the heat high throughout cooking for proper stir-fry texture
Don't overcrowd the wok - cook in batches if your wok is smaller
Stir the sauce before adding to ensure cornstarch is evenly distributed
For extra tender pork, you can add 0.5 teaspoon baking soda to the marinade
Instructions
Rinse the rice under cold water until water runs clear, then combine with 3 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until tender. Remove from heat and let stand covered.
While rice cooks, slice the pork tenderloin against the grain into thin strips about 0.25 inch thick and 2 inches long.
In a medium bowl, combine the pork strips with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Toss to coat evenly and let marinate for 10 minutes.
Cut the bell peppers into 1-inch squares. Peel and slice the carrots into thin rounds or matchsticks. Cut the onion into 1-inch pieces. Slice the scallions into 1-inch pieces, separating white and green parts. Mince the garlic and ginger.
In a small bowl, whisk together the remaining 2 tablespoons soy sauce, remaining 1 tablespoon cornstarch, chicken broth, oyster sauce, rice vinegar, sesame oil, sugar, black pepper, and red pepper flakes if using. Set aside.
Heat a large wok or skillet over high heat until very hot. Add 2 tablespoons vegetable oil and swirl to coat.
Add the marinated pork in a single layer and cook undisturbed for 2 minutes until browned on the bottom. Stir-fry for another 2-3 minutes until just cooked through. Transfer pork to a clean plate.
Add the remaining 1 tablespoon oil to the wok. Add the carrots and onion, stir-fry for 2 minutes until slightly softened.
Add the bell peppers and white parts of the scallions, stir-fry for 2 minutes until peppers are crisp-tender.
Add the minced garlic and ginger, stir-fry for 30 seconds until fragrant.
Return the cooked pork to the wok along with any accumulated juices. Add the green parts of the scallions.
Stir the sauce mixture to recombine, then pour it into the wok. Stir-fry for 1-2 minutes until the sauce thickens and coats everything evenly.
Remove from heat and serve immediately over the cooked rice.
Chef's Notes
- •Jasmine or basmati rice work well as alternatives to long-grain white rice
- •Leftover stir fry can be refrigerated in an airtight container for up to 3 days
- •Reheat gently in a skillet over medium heat or in the microwave
- •For a gluten-free version, use tamari instead of soy sauce and ensure oyster sauce is gluten-free
- •Chicken, beef, or shrimp can be substituted for the pork using the same cooking method
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