Best 10 Saucy Stir Fried Pork Recipes

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Embark on a culinary journey to savor the tantalizing flavors of Saucy Stir-Fried Pork, a delectable dish that marries tender pork with a symphony of savory and tangy sauces. This irresistible stir-fry is a harmonious blend of textures and tastes, featuring succulent pork slices seared to perfection and enveloped in a luscious sauce that tantalizes the palate. The article presents a collection of carefully curated recipes, each offering a unique interpretation of this classic dish. From the traditional Chinese rendition to a Thai-inspired variation, these recipes cater to diverse culinary preferences and skill levels. Whether you're a seasoned wok warrior or a novice cook seeking an exciting new dish to master, the Saucy Stir-Fried Pork recipes in this article will guide you towards culinary success.

Let's cook with our recipes!

EASY PORK STIR FRY



Easy Pork Stir Fry image

Pork Stir Fry is the perfect idea for a week night meal! Serve over rice, cauliflower rice, or noodles of your choice.

Provided by Deanne Frieders

Categories     Main Dish Recipes

Time 25m

Number Of Ingredients 8

1/4 cup reduced sodium soy sauce
1 tsp minced garlic
1/2 cup water
1/4 cup honey
1 Tbsp cornstarch
1 pound pork tenderloin
1 Tbsp olive oil
24 ounces frozen stir-fry vegetable blend

Steps:

  • In a small bowl, mix soy sauce, water, garlic, honey and cornstarch. Set aside.
  • Slice the tenderloin in half lengthwise to make 2 pieces, then slice into smaller slices approximately 1/4 inch thick. Set aside.
  • Heat a large skillet over medium high heat. Add oil to lightly coat the pan. Add pork pieces and cook, stirring, until the pork is almost completely cooked, about 4 minutes.
  • Add frozen veggies to the pan and cook over medium high heat until thawed and no longer frozen.
  • Increase the heat to high. Add the stir fry sauce to the pan and cook over high heat, stirring constantly, until the mixture begins to boil. Reduce heat to low and cook for 1-2 minutes. Remove from heat. Sauce will thicken and coat the stir fry as it cools.

Nutrition Facts : Calories 371 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 10 grams fat, Fiber 7 grams fiber, Protein 30 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 grams, Sodium 673 milligrams sodium, Sugar 18 grams sugar, UnsaturatedFat 0 grams unsaturated fat

PORK STIR FRY



Pork Stir Fry image

Quick stir fry using fresh veggies and cheap ingredients you probably have stocked in your cabinet already.

Provided by EACline

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 12

5 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
2 tablespoons sesame oil, divided
1 (1 pound) pork tenderloin, cut into strips
1 fresh red chile pepper, chopped
2 cloves garlic, minced
1 onion, chopped
1 green bell pepper, chopped
1 head bok choy, leaves and stalks separated, chopped
2 crowns broccoli, chopped
1 teaspoon ground ginger

Steps:

  • Whisk soy sauce, vinegar, and cornstarch together in a small bowl.
  • Heat 1 tablespoon oil in a wok over medium-high heat. Cook and stir tenderloin strips in hot oil until just browned, 2 to 4 minutes. Transfer pork to a plate and return wok to heat.
  • Heat remaining oil in the same skillet over medium-high heat. Cook and stir red chile pepper and garlic in hot oil until sizzling, 15 to 30 seconds. Add onion and green pepper to skillet; cook and stir until onion starts to soften, 2 to 3 minutes. Stir chopped bok choy stalks into onion mixture; cook and stir until stems begin to soften, about 3 minutes.
  • Stir broccoli into bok choy mixture; cook and stir until slightly softened, about 2 minutes. Add pork, chopped bok choy leaves, and soy sauce mixture; cook and stir until well-combined. Season pork mixture with ginger; cook and stir until bok choy starts to wilt and broccoli is tender, 5 to 7 minutes.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 13 g, Cholesterol 42.1 mg, Fat 7.8 g, Fiber 3.3 g, Protein 17.7 g, SaturatedFat 1.7 g, Sodium 540.8 mg, Sugar 4.5 g

PORK TENDERLOIN STIR FRY WITH TERIYAKI SAUCE



Pork Tenderloin Stir Fry with Teriyaki Sauce image

Teriyaki sauce is a common condiment and easily purchased in bottles, but making your own requires only pantry and refrigerator ingredients. And this way, you can control the fine-tuning of the flavors and texture. This teriyaki sauce is great with meaty, flaky fish and asparagus, mushrooms and/or tofu with leeks, chicken with leeks or scallions, beef and broccoli-on and on. The sauce keeps for weeks in the fridge and is easy to make in large batches if stir-fry is a popular or frequent dinner request.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

About 1/2 cup tamari (gluten-free soy sauce)
About 1/4 cup water
3 tablespoons light brown sugar
2 tablespoons mirin
1 inch ginger root, grated
2 cloves garlic, grated
1/2 tablespoon cornstarch
One 1- to 1 1/4-pound pork tenderloin (thinly sliced chicken, beef or firm tofu are options as well)
About 4 tablespoons neutral oil, such as peanut oil
Black pepper, white pepper and a little kosher salt
2 large leeks, trimmed, halved, cleaned and sliced 1/2 inch on bias
4 cloves garlic, sliced
2 red finger chiles or mild red frying finger peppers, halved, seeded and sliced on bias
3 to 4 thin 2- to 3-inch florets of broccolini or broccoli, optional
Cooked rice, for serving
Garnishes: Toasted sesame seeds, cilantro or shiso leaf, sliced or chopped

Steps:

  • For the teriyaki sauce: Combine all ingredients except cornstarch in a small pot and bring to low boil, then reduce heat. Whisk together the cornstarch in a few tablespoons water in a small bowl, then add to sauce to thicken to coat spoon. Remove from heat.
  • For the stir-fry: Place meat in freezer for a few minutes to firm, then trim as needed and halve the tenderloin lengthwise. Press into an even layer and thinly slice meat on bias resulting in thin and uniform strips of pork. Pat meat dry and season.
  • Heat a large skillet over high heat with oil to coat. When oil smokes and ripples, add pork in 2 batches if necessary to avoid crowding, then cook, stirring occasionally, until browned in places and crispy at edges; remove to plate and repeat if necessary.
  • Add a bit more oil if pan looks dry and stir-fry the leeks 1 to 2 minutes, then add garlic and peppers and add meat, broccolini, if using, and pour over 2/3 cup teriyaki sauce to combine.
  • Serve the teriyaki stir-fry with rice and garnishes of choice.

SAUCY STIR-FRIED PORK



Saucy Stir-Fried Pork image

Feel good about serving this smart stir-fried fish. Tender pork and an Asian-inspired sauce make Saucy Stir-Fried Pork a must to put in your dinner rotation.

Provided by My Food and Family

Categories     Onions

Time 25m

Yield Makes 4 servings, 1-3/4 cups each.

Number Of Ingredients 9

2 cups instant white rice, uncooked
1/4 cup KRAFT Zesty Italian Dressing
1 lb. pork tenderloin, cut into thin strips
1 red pepper, cut into thin strips
1/2 lb. sugar snap peas
3 green onions, diagonally sliced
2 Tbsp. soy sauce
1 tsp. cornstarch
1/2 tsp. ground ginger

Steps:

  • Cook rice as directed on package.
  • Meanwhile, heat dressing in large skillet on medium-high heat. Add meat; cook and stir 2 min. Stir in peppers and peas; cook 3 min., stirring frequently. Add onions; cook and stir 1 min.
  • Mix soy sauce, cornstarch and ginger until well blended. Add to meat mixture; cook 1 min. or until thickened, stirring frequently. Serve over rice.

Nutrition Facts : Calories 370, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 730 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 28 g

STIR-FRIED PORK IN GARLIC SAUCE



Stir-Fried Pork In Garlic Sauce image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons peanut or vegetable oil
2 tablespoons garlic, peeled and chopped
2 dried chilies
1 1/2 pounds boneless pork, preferably from the shoulder (Boston butt or picnic), sliced thinly and dried
1 bunch scallions, cut into 2-inch lengths, white and green parts separated
3 tablespoons soy sauce
Cooked white rice for serving

Steps:

  • Put oil in a large nonstick skillet or wok, and turn heat to high; a minute later add garlic and chilies, and cook, stirring occasionally, until garlic begins to color.
  • Add pork and cook, stirring once or twice, until it begins to brown, about 2 minutes. Add white parts of scallions, and stir; cook another minute, stirring occasionally.
  • Stir in green parts of scallions; cook for 30 seconds, then turn off heat and add soy sauce. Serve immediately, with white rice.

Nutrition Facts : @context http, Calories 367, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 3 grams, Sodium 745 milligrams, Sugar 1 gram, TransFat 0 grams

STIR-FRIED PORK WITH GINGER & HONEY



Stir-fried pork with ginger & honey image

This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 11

2 nests medium egg noodles
2 tsp cornflour
2 tbsp soy sauce
1 tbsp honey
1 tbsp sunflower oil
250g/9oz pork tenderloin, cut into bite-sized pieces
thumb-sized piece ginger, finely chopped
2 garlic cloves, finely chopped
1 green pepper, deseeded and sliced
100g mange tout
1 tsp sesame seed

Steps:

  • Bring a pan of salted water to the boil and cook the noodles following pack instructions. Meanwhile, mix the cornflour with 1 tbsp water, then stir in the soy sauce and honey, and set aside.
  • Heat the oil in a wok over a high heat. Add the pork and cook for 2 mins until browned all over. Add the ginger, garlic, pepper and mangetout, and cook for a further 2 mins. Reduce the heat, then add the soy and honey mixture, stirring and cooking until the sauce bubbles and thickens. Divide the drained noodles between 2 bowls. Top with the pork and vegetables, and finish with a sprinkling of sesame seeds.

Nutrition Facts : Calories 466 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 2.6 milligram of sodium

STIR-FRIED PORK IN HOISIN SAUCE



Stir-Fried Pork in Hoisin Sauce image

This simple and tasty stir-fry is from the Wild Ginger Restaurant in Seattle. We like to serve this over cooked soba noodles with some stir-fried vegetables on the side.

Provided by lazyme

Categories     Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 15

3 tablespoons hoisin sauce
2 tablespoons rice wine
2 tablespoons soy sauce
1 1/2 tablespoons sugar
1/4 teaspoon sesame oil
3/4 lb pork tenderloin, sliced into 1 1/2 x 4-inch strips
3 tablespoons soy sauce
2 tablespoons rice wine
2 tablespoons garlic, minced
4 teaspoons cornstarch
1 teaspoon sugar
1/4 teaspoon sesame oil
1 1/2 tablespoons peanut oil
2 tablespoons water
6 green onions, julienned

Steps:

  • For Sauce:.
  • Stir all ingredients in a medium bowl until well blended.
  • For Pork:.
  • Stir pork and next 6 ingredients in small bowl until blended.
  • Heat 1 1/2 tablespoons peanut oil in heavy large skillet.
  • Add sauce; bring to simmer.
  • Add pork; stir-fry 3 minutes.
  • Add 2 tablespoons water and onions.
  • Stir-fry until pork is cooked through, adding more water by tablespoonfuls to thin sauce if desired, about 1 minute.

Nutrition Facts : Calories 537.4, Fat 18.9, SaturatedFat 4.3, Cholesterol 123.8, Sodium 3009.6, Carbohydrate 37, Fiber 2.4, Sugar 20, Protein 46.1

SICHUAN STIR-FRIED PORK IN GARLIC SAUCE(COOK'S ILLUSTRATED)



Sichuan Stir-Fried Pork in Garlic Sauce(Cook's Illustrated) image

If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If Asian broad-bean chili paste is unavailable, substitute 2 teaspoons of Asian chili-garlic paste or Sriracha sauce. Serve with steamed white rice.

Provided by Coppercloud

Categories     Pork

Time 43m

Yield 4-6 serving(s)

Number Of Ingredients 20

1/2 cup chicken broth
2 tablespoons sugar
2 tablespoons soy sauce
4 teaspoons chinese black vinegar
1 tablespoon sesame oil
1 tablespoon chinese rice wine or 1 tablespoon dry sherry
2 teaspoons ketchup
2 teaspoons fish sauce
2 teaspoons cornstarch
12 ounces country-style boneless pork ribs, trimmed
1 teaspoon baking soda
1/2 cup cold water
2 teaspoons chinese rice wine or 2 teaspoons dry sherry
2 teaspoons cornstarch
4 minced garlic cloves
2 scallions, white part minced, green parts sliced thin
2 tablespoons asian garlic and red chile paste
4 tablespoons vegetable oil
6 ounces shiitake mushrooms or 6 ounces portabella mushrooms, stemmed and sliced thing
2 (8 ounce) cans water chestnuts

Steps:

  • 1. Whisk all sauce ingredients together in bowl. Set aside.
  • 2. Cut pork into 2" lengths and then cut each length into 1/4" matchsticks. Combine pork with baking soda and water in bowl. Let sit at room temperature for 15 minutes.
  • 3. Rinse pork in cold water. Drain well and pat dry with paper towels. Whisk rice wine and cornstarch in bowl. Add pork and toss to coat.
  • 4. For the stir fry, combine garlic, scallion whites, chili paste in bowl.
  • 5. Heat 1 tbsp oil in large non stick pan over high heat until just smoking. Add mushrooms and cook stirring frequently until tender, 4 minutes. Add water chestnuts and cook for additional 2 to 4 minutes until tender. Transfer vegetables to separate bowl.
  • 6. Add remaining 3 tbsp oil to pan and place over medium low heat. Add garlic scallion mixture and cook until fragrant, 30 seconds. Transfer 1 tbsp garlic scallion oil to small bowl and set aside. Add pork to skillet and cook until no longer pink, 3 to 5 minutes. Whisk sauce to recombine and add to skillet. Increase heat to high and cook stirring constantly until thickened and pork cooked thru, 1 to 2 minutes. Return vegetables to skillet and combine. Transfer to platter, sprinkle with scallion greens and reserved garlic scallion oil and serve.

EASY GINGER PORK STIR-FRY



Easy Ginger Pork Stir-Fry image

An easy homemade stir-fry sauce is the perfect base for this weeknight dish. It comes together quickly, creating a skillet of tender pork infused with Asian flavors. -Adeline Russell, Hartford, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons cornstarch
1 cup beef broth
3 tablespoons soy sauce
1 tablespoon sugar
1-1/2 teaspoons ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1 pork tenderloin (1 pound), cut into 2-inch strips
2 tablespoons canola oil, divided
1 package (16 ounces) frozen sugar snap stir-fry vegetable blend, thawed
Hot cooked rice
Minced fresh cilantro, optional

Steps:

  • In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, sugar, ginger, garlic powder and pepper flakes; set aside. , In a wok or large skillet, stir-fry pork in 1 tablespoon oil until juices run clear. Remove and keep warm. In the same pan, stir-fry vegetables in remaining oil until crisp-tender. , Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened. Return pork to the pan; heat through. Serve with rice and, if desired, sprinkle with cilantro.

Nutrition Facts : Calories 278 calories, Fat 11g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 958mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 27g protein.

HOISIN PORK STIR FRY



Hoisin Pork Stir Fry image

A sweet and mildly spicy stir fry dish that is easy on the waistline! Can also be made with chicken! Goes great with jasmine rice. I mix and match veggies to whatever I have or whatever I feel like.

Provided by vchooch13

Categories     World Cuisine Recipes     Asian     Chinese

Time 50m

Yield 4

Number Of Ingredients 16

1 pound boneless pork chops, cut into stir-fry strips
1 tablespoon hoisin sauce
1 tablespoon cornstarch
2 tablespoons hoisin sauce
ΒΌ cup chicken broth
1 tablespoon cornstarch
1 tablespoon rice vinegar
1 tablespoon white sugar
1 teaspoon red pepper flakes, or to taste
1 tablespoon sesame oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 carrot, peeled and sliced
1 green bell pepper, sliced
1 (4 ounce) can sliced water chestnuts, drained
2 green onions, sliced

Steps:

  • Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
  • Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.

Nutrition Facts : Calories 235.4 calories, Carbohydrate 17.5 g, Cholesterol 39.3 mg, Fat 11.4 g, Fiber 1.9 g, Protein 15.6 g, SaturatedFat 3.2 g, Sodium 295.2 mg, Sugar 8.3 g

Tips:

  • For the best flavor, use high-quality pork. Look for pork that is well-marbled and has a good amount of fat.
  • To make sure the pork is cooked evenly, cut it into thin slices against the grain.
  • Use a wok or large skillet that is big enough to hold all of the ingredients in a single layer. This will help the pork to cook evenly and prevent it from steaming.
  • Stir-fry the pork over high heat until it is cooked through and slightly browned. This will help to develop the flavor of the pork.
  • Add the sauce ingredients and cook until the sauce has thickened. This will help to coat the pork and add flavor.
  • Serve the stir-fried pork immediately over rice or noodles.

Conclusion:

This stir-fried pork recipe is a quick and easy way to make a delicious and flavorful meal. The pork is cooked in a savory sauce that is made with soy sauce, rice vinegar, and ginger. The pork is served over rice or noodles, and it can be garnished with green onions or cilantro.

This recipe is a great way to use up leftover pork. It can also be made with chicken or beef. If you are looking for a quick and easy weeknight meal, this stir-fried pork recipe is a great option.

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