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Photo of Quick Ginger Pork Stir Fry by vjwatkins

Quick Ginger Pork Stir Fry

Rated as 4.2 out of 5 Stars
20 made it  |  4 reviews   |  2 photos
1

Recipe by:

"I was looking for a new way to serve pork to my family that was quick and easy. I altered several different recipes to our tastes and finally came up with this keeper. My teenage son was disappointed that we didn't have Mexican that night, but once he tasted this he ate two full plates."
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Ingredients

45 m servings 252
Original recipe yields 6 servings

Directions

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  1. Whisk soy sauce, cider vinegar, brown sugar, hoisin sauce, garlic, and salt together in a large glass or ceramic bowl until marinade is smooth. Transfer 1 tablespoon marinade to a separate small bowl. Add pork to remaining marinade in the large bowl and toss to coat. Let marinate briefly, about 10 minutes.
  2. Heat 1 tablespoon oil in a large skillet over high heat until glistening. Cook and stir pork pieces in hot oil until browned on all sides, about 2 minutes. Transfer pork to a plate and return skillet to heat.
  3. Stir red bell pepper and onion into the same skillet and drizzle remaining oil over the top. Cook and stir until vegetables are slightly softened, about 2 minutes. Add frozen vegetables and water chestnuts to onion mixture, drizzle 1 tablespoon reserved marinade over the top and sprinkle with ginger and red pepper flakes. Cook and stir until vegetables are tender yet still crisp to the bite, about 5 minutes. Return pork to skillet; cook and stir until heated through, about 1 minute more.
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Footnotes

  • Cook's Notes:
  • You can substitute grated fresh ginger for the ground ginger, if desired. You can use any color bell pepper instead of red, if desired. You can substitute 4 green onions for the 1/2 onion, if desired.
  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

Nutrition Facts


Per Serving: 252 calories; 12.3 19.1 17 39 906 Full nutrition

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Reviews

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Made as written and although I would have preferred fresh veggies over the frozen, it was perfect for a night in which I was pressed for time. The pork stayed SUPER tender and even after being r...

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We ate it so fast that there was only decimation before we could get a picture. We have a covered dish event this weekend coming up, and guess what i’m making serving 10.

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I substituted the frozen veg for fresh Korean cabbage, kale, and cauliflower, served over rice. I also had no hoisin sauce, and used coconut oil to fry everything in. Turned out marv. I didn't r...

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Made this with fresh veggies and fresh ginger, turned out amazing. Only complaint is that there wasn't more. Thank you for the great recipe!!!!!!

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