Garlic Ginger Pork Stir Fry

Difficulty: 2/5
Time: 20 minutes

Recipe by The Chunky Chef


Stir Fry Sauce

  • 1cup beef broth (reduced sodium is best)
  • 2Tbsp cornstarch
  • 3Tbsp light soy sauce
  • 2tsp dark soy sauce (optional but recommended)
  • 2Tbsp light brown sugar
  • 1/2 – 1tsp sambal oelek chili paste
  • 1 1/2tsp fresh ginger – grated
  • 1/4tsp crushed red pepper flakes (reduce amount or omit for a much milder dish)

Stir Fry

  • 1 boneless pork chops, sliced into thin strips against the grain – (about 1/4″ thick)
  • 2Tbsp vegetable oil, divided
  • 4cloves garlic, minced
  • 1 1/2tsp finely minced fresh ginger
  • 1cup snow peas
  • 1/2cup shredded carrots
  • 1cup mushrooms, sliced
  • drizzle of toasted sesame oil
  • minced fresh cilantro, for garnish
  • chopped green onions, for garnish
  • crushed peanuts, for garnish
  • 8 – 12oz hokkein stir fry noodles (udon or other stir fry noodles will work as well) – (optional)


Make The Sauce

In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauces, brown sugar, sambal oelek, ginger, and red pepper flakes; set aside.

Make The Stir Fry

In a wok or large skillet, stir-fry pork in 1 Tbsp oil over MED HIGH heat for 2-3 minutes, until browned. Remove to a plate.

In the same pan, add remaining 1 Tbsp oil, garlic and ginger, cooking for 30 seconds, then add stir-fry vegetables and cook until crisp tender.

Stir broth mixture and add to the vegetables. Bring to a boil; cook and stir for 1 minute or until thickened.

Add stir fry noodles and pork; heat through. Drizzle with sesame oil, then top with garnishes and serve.

Serves 4

Calories: 315