Easy Pork Stir Fry

Ingredients

I am all about easy cooking, and this pork stir fry can be made with very simple ingredients that may even have at home. I’ve suggested some ingredient substitutions below:

• PORK TENDERLOIN: Not to be confused with pork loin, pork tenderloin (sometimes known as pork fillet) is a deliciously tender, juicy cut of pork, which makes it perfect for quickly cooked dishes like stir fry. For bonus points, it is an incredibly lean protein, so it’s healthy too!
• BROCCOLI & GREEN ONIONS:  I love tender green broccoli in my stir-fries. You could swap it out for green beans, snow peas, red pepper or add more fresh veggies to taste. Green or spring onions add a lovely depth of flavour without being overpowering.
• RED ONIONS: Sliced red onions caramelise slightly in the sauce, giving this pork stir fry a fabulous sweet and salty flavour.
• CASHEWS AND FRESH CHILLI PEPPER: Cashews add a lovely crunch, but they can be expensive. Swap them out for peanuts if you are on a budget, or water chestnuts if you have any nut allergies. I like lots of chilli in my cooking, so if you like a spicier sauce add as much as you can handle!
• SOY SAUCE, WINE, VINEGAR, GARLIC POWDER AND BLACK PEPPER: These ingredients make the base of a simple marinade that does double duty as the gloriously rich and flavoursome sauce. If you have them, you can use rice wine and rice vinegar. Otherwise, a good dry white wine and plain vinegar will do. I tend to use garlic powder in quick meals like this as it can get very hot without burning.
• BROWN SUGAR, CORNSTARCH AND STOCK POWDER: Brown sugar sweetens the sauce and balances the saltiness of the soy – you can switch it out for honey if you prefer. A touch of cornstarch will help to coat the meat in the delicious sauce. A little bit of chicken stock powder gives this sauce extra flavour.

Instructions

My Easy Pork Stir-Fry Recipe definitely lives up to its name – easy! As with all stir-fries, it cooks super quickly, so it’s important to have all your ingredients prepared before you start cooking!

1. First, prepare the pork by using a sharp knife to remove the silver skin on the fillet. This part of the meat is tough and chewy, so it’s best to discard it. Slice the pork into bite-sized pieces and place them in a bowl.
2. Add the soy sauce, vinegar, wine, black pepper and garlic to the bowl, stir it well, and set aside to marinate while you get your veggies and rice happening. Chop all the vegetables and cook the rice as per the recipe card at the bottom of the page.
3. When you are ready to cook, heat a little oil in a large pan, skillet or wok until hot and shimmering. Brown the pork in batches, reserving the marinade. Set the pork aside. Add a little more oil to the wok or pan and cook the onions, broccoli, cashews and chilli for a couple of minutes until they start to get tender. 
4. While the vegetables are cooking, whisk the cornstarch, chilli sauce, sugar and stock powder into the reserved marinade, ensuring there are no lumps. Add a little splash of water.
5. Finally, return the pork to the hot pan, pour in the sauce and toss well. Cook for 2-3 minutes over medium-high heat, until the sauce has thickened (you can add a splash of rice wine or water if it’s a bit thick), then divide the rice and pork stir fry between four warmed bowls, sprinkle over sesame seeds and green onions and dig in! I promise it won’t last long!