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This Easy Honey Garlic Pork Stir Fry is a healthy, easy and delicious dinner the whole family will love. With an easy and flavorful stir fry sauce, pork tenderloin and vegetables, this take out fake out meal is a weeknight dinner winner.
Why make this Easy Honey Garlic Pork Stir Fry?
- Change it up: Some people tend to gravitate toward chicken and beef recipes, but pork is another lean protein that can be added to the rotation.
- Save Money: Pork also tends to be a less expensive meat option than beef or chicken. And making take out inspired food at home is going to save you money as well!
- Healthier options: Cooking at home is often healthier than eating from a restaurant because you can control the amount of oil and the quality of ingredients. You know exactly what went into this recipe!
- Delicious: The most important reason to make Honey Garlic Pork Stir Fry – it tastes amazing!
The Best Stir Fry Sauce
I’ve been making variations of this basic stir fry sauce for years, tweaking and adjusting it to taste as needed. For this Honey Garlic Sauce you need:
- LOW SODIUM soy sauce – I cannot emphasize low sodium enough. Low sodium soy sauce still has plenty of sodium in it, and using regular soy sauce will make your dish TOO salty.
- Rice Vinegar – Balances the sweetness of the honey and adds tang. If you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Honey – Adds sweetness and balance to make a nice glaze for the pork
- Toasted Sesame oil – Another layer of flavor. Be sure you use toasted sesame oil.
- Ginger and Garlic – Aromatics that bump up the flavor.
- Sambal Oelek – I often use chili garlic sauce and Sambal Oelek interchangeably. Use more or less to your preference for spiciness. If you don’t have a chili sauce, you can use sriracha or even a pinch of red pepper flakes.
Ingredients for Honey Garlic Pork Stir Fry
The ingredients for the rest of the pork stir fry are simple. In addition to the flavorful sauce (listed above), you will need:
- Pork Tenderloin – don’t confuse this with pork loin, they are not the same cut.
- Sliced Red Bell Pepper – I like red, but really any color will work, or even a mix of colors!
- Snap peas – these cook quickly like the bell pepper, so they can be cooked in the same amount of time.
- Avocado oil – my favorite oil right now as it has a high smoke point. You can also use canola oil if you don’t have avocado oil.
- Cornstarch – this is the secret that gives a light coating to the pork and also thicken the sauce.
- Salt and pepper – add when you toss the pork in the cornstarch to season the pork.
Want to add more vegetables? Feel free to change them up! Just keep in mind that different vegetables will have different cook times, so you will need to be aware of when you add them to make sure they all end up cooked at the same time.
How to Make Pork Stir Fry
- Stir fry cooks quickly, so it is best to have all the ingredients prepped and ready to go before starting. Cut pork and bell pepper first.
- Whisk together all ingredients for the sauce, set aside.
- Toss the pork with the cornstarch, salt and pepper, until fully coated. Set aside.
- Heat a sauté pan over medium high heat. You may need to adjust heat as you cook, it should be hot but turn the pan down if the bottom starts to burn while browning pork.
- Add one tablespoon of oil. Add the bell pepper and snap peas. Cook, stirring often, until starting to brown and blister, 4-5 minutes. Remove from pan and set aside.
- Add the second tablespoon of oil to the pan. Add the pork, but do not overcrowd the pan. Cook in two batches if necessary. Cook pork 3-4 minutes per side, until cooked through.
- Add the vegetables back to the pan with the pork. Pour in the sauce. Stir, scraping up and browned bits on the bottom of the pan. Cook for 2-3 minutes, until everything is fully coated and the sauce has thickened. Garnish with sesame seeds and serve over rice if desired.
More Quick and Easy Dinner Recipes you will love!
Honey Garlic Pork Stir Fry
Ingredients
For The Stir Fry Sauce Sauce:
- ¼ cup low sodium soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon grated ginger root
- 4 garlic cloves minced
- 1 teaspoon Sambal Oelek
For The Pork Stir Fry:
- 1 ½ pounds pork tenderloin Cut into 1 inch pieces
- â…“ cup corn starch
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 ounces snap peas
- 1 red bell pepper thinly sliced
- 2 tablespoons avocado oil
- 1 teaspoon sesame seeds optional, for garnish
Instructions
- Whisk together all ingredients for the sauce, set aside.
- Toss the pork with the cornstarch, salt and pepper, until fully coated. Set aside.
- Heat a sauté pan over medium high heat. Add one tablespoon of oil. Add the bell pepper and snap peas. Cook, stirring often, until starting to brown and blister, 4-5 minutes. Remove from pan and set aside..
- Add the second tablespoon of oil to the pan. You may need to adjust heat as you cook, it should be hot but turn the pan down if the bottom starts to burn while browning pork. Add the pork, but do not overcrowd the pan. Cook in two batches if necessary. Cook pork 3-4 minutes per side, until cooked through.
- Add the vegetables back to the pan with the pork. Pour in the sauce. Stir, scraping up and browned bits on the bottom of the pan. Cook for 2-3 minutes, until everything is fully coated and the sauce has thickened. Garnish with sesame seeds and serve over rice if desired.
Notes
Want to add more vegetables? Feel free to change them up! Just keep in mind that different vegetables will have different cook times, so you will need to be aware of when you add them to make sure they all end up cooked at the same time.
Substitutions:
If you don’t have rice vinegar apple cider vinegar or white wine vinegar will work in a pinch.
If you don’t have sambal oelek, try chili garlic sauce, sriracha or a pinch of red pepper flakes.
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Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 32g | Protein: 37g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1264mg | Potassium: 826mg | Fiber: 1g | Sugar: 19g | Vitamin A: 945IU | Vitamin C: 39mg | Calcium: 26mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
