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Quick Ginger Pork Stir Fry

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.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course lunch/dinner
Cuisine Japanese
Servings 6 people
Calories 1935 kcal

Equipment

  • 1 Large Skillet A well-seasoned wok or large, heavy-bottomed skillet is ideal for stir-frying.
  • 1 Large Mixing Bowl For marinating the pork and whisking the sauce.
  • 1 Whisk For smoothly combining marinade ingredients.
  • 1 Chef's knife For prepping pork, garlic, bell pepper, and onion.
  • 1 Cutting Board Essential for safe and efficient prep work.

Ingredients
  

Main

  • 2 tablespoons soy sauce
  • 2 tablespoons cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon hoisin sauce
  • 2 cloves garlic chopped
  • 1 teaspoon salt
  • 2 tablespoons sesame oil divided
  • 1 ½ pounds boneless pork chops cut into stir-fry strips
  • 1 red bell pepper diced
  • ½ onion diced
  • 1 12 ounce package frozen stir-fry vegetables
  • 1 8 ounce can sliced water chestnuts, drained
  • 2 teaspoons ground ginger
  • 1 teaspoon red pepper flakes Optional

Instructions
 

  • 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.
  • 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.
  • 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.

Notes

Achieving a perfect stir-fry relies on high heat and proper pan management. Ensure your skillet is screaming hot before adding the pork; cook in batches if needed to avoid overcrowding, which steams rather than browns the meat. For the vegetables, cook them quickly until crisp-tender to retain their vibrant color and texture. Adding fresh ginger instead of ground ginger, and grating it directly into the marinade, would elevate the aromatic complexity. A splash of rice wine vinegar at the end can brighten the dish. Garnish with toasted sesame seeds and fresh scallions for enhanced flavor and visual appeal.