Stir‑fried pork is a staple of many Asian kitchens, prized for its quick cooking time and the way its rich, umami flavors meld with fresh vegetables. Whether you’re looking for a weekday dinner that can be done in under 20 minutes or a crowd‑pleasing dish for a weekend gathering, a well‑seasoned, lightly sautéed pork bite will satisfy.
Using high‑quality cuts—such as pork belly or tenderloin—means you can achieve a perfect balance of savory meat and bright, crisp veggies. The key to a great stir‑fry is to cook the protein first, then add aromatics, and finally finish with sauce and a brief simmer to lock in flavors.
Ingredients
- 300g pork belly, thinly sliced
- 50g carrot, julienned
- 50g bell pepper, sliced
- 30g mushroom, sliced
- 40g green beans, trimmed
- 10g garlic, minced
- 10g ginger, minced
- 15g soy sauce
- 10g oyster sauce
- 5g sesame oil
- 5g cornstarch
- 50g water
- 5g salt
- 2g ground black pepper
- 2g red chili flakes (optional)
Method
1. Heat a wok or large skillet over high heat until just smoking. Add 3 ml of sesame oil, tilting the pan to coat. Throw in the pork slices and stir‑fry for 2–3 minutes, or until the edges start to brown. Remove the meat and set aside.
2. In the same pan, add the garlic and ginger; fry for 30 seconds until fragrant. Next, add the carrots, bell pepper, mushrooms and green beans, stirring constantly. Cook until the vegetables are crisp‑tender, about 3–4 minutes.
3. Return the pork to the pan. Stir in the cornstarch and mix until it coats all the ingredients, creating a glossy sheen. Pour in the soy sauce, oyster sauce and water; stir to combine.
4. Sprinkle the salt, black pepper, and chili flakes, if using. Let the mixture simmer for 1–2 minutes, allowing the sauce to thicken slightly and the flavors to marry.
5. Serve immediately over steamed jasmine rice or cooked noodles. Garnish with sliced scallions or toasted sesame seeds for a final touch.
Tips & Variations
• Use a splash of rice wine or Shaoxing wine for added depth – about 10 ml.
• Swap pork belly for tenderloin or pork shoulder for a leaner option.
• For a sweeter sauce, incorporate a teaspoon of honey or hoisin sauce into the broth.
• To lower the sodium load, substitute half of the soy sauce with a low‑sodium version or use a salt substitute.
Stir‑fried pork not only delivers comforting taste but also offers a balanced meal when paired with a colorful medley of vegetables. Its versatility means you can tweak the vegetables or sauce to match your pantry or dietary preferences, making it a perennial favorite for both novice cooks and seasoned chefs.