16 Pork Stir Fry Recipes for Your Weeknight Rotation

There is a particular kind of weeknight hunger that only a hot wok can fix. You want something fast, something with actual vegetables, something that tastes like you cooked on purpose. Pork stir fry is the answer that keeps answering. Thin slices of pork cook in minutes, take on any sauce you hand them, and pair with nearly every vegetable in the crisper drawer. Below are 16 complete recipes, each one with real ingredient amounts, real timing, and a real photo of the finished dish. Keep this page bookmarked and work your way through the rotation.

In this guide:

• Pork Stir Fry With Lemon And Asparagus
• Pork Stir Fry With Curry And Cauliflower
• Pork Stir Fry With Lime And Bok Choy
• Pork Stir Fry With Chili Crisp And Corn
• Pork Stir Fry With Hoisin And Greens
• Pork Stir Fry With Turmeric And Peas
• Pork Stir Fry With Coriander And Squash
• Pork Stir Fry With Tahini And Kale
• Pork Stir Fry With Ginger And Snap Peas
• Pork Stir Fry With Garlic And Broccoli
• Pork Stir Fry With Sesame And Peppers
• Pork Stir Fry With Black Pepper And Onion
• Pork Stir Fry With Orange And Carrots
• Pork Stir Fry With Cashews And Celery
• Pork Stir Fry With Peanut Sauce And Cabbage
• Pork Stir Fry With Sweet Chili And Beans

The Pork Stir Fry Rules Before You Start

Every recipe below runs on the same five rules, so learn them once and the whole roundup becomes second nature. First, the cut. Pork tenderloin is the weeknight hero: lean, tender, and easy to slice. For the thinnest slices, tuck the tenderloin in the freezer for 30 to 45 minutes until firm but not frozen, then slice 1/8 inch thick against the grain. Those thin ribbons cook through in about 2 minutes.

Second, heat. A wok or a large heavy skillet over genuinely high heat is non-negotiable. You want the oil shimmering and the pan just starting to smoke. Third, do not crowd the pan. Sear the pork in a single layer, in two batches if needed, and let it sit undisturbed for a minute so it browns instead of steaming. Crowding is the number one reason home stir fries turn watery.

Fourth, prep everything before the burner goes on. Stir frying moves fast, and there is no pause to chop an onion once the pork is in. Fifth, cook pork to 145°F and let it rest 3 minutes. Thin slices reach that quickly; cut one open and check that no pink remains. Leftovers go into the refrigerator within 2 hours and keep 3 to 4 days. Reheat to 165°F in a hot skillet with a splash of water rather than the microwave, which turns everything rubbery.

Sauces here follow a simple balance: salty (soy sauce, fish sauce, oyster sauce), sour (citrus, vinegar), sweet (honey, sugar, sweet chili), and fat (sesame oil, chili crisp, peanut butter). If a sauce tastes flat, it usually needs more acid. If it tastes sharp, a teaspoon of honey fixes it. Start the rice before you start the wok: 1 1/2 cups of jasmine or long-grain white rice, rinsed and simmered in 2 1/4 cups of water for 18 minutes, then rested covered for 10 minutes, makes about 4 1/2 cups cooked, a generous cup per serving. Then dinner lands on the table in about 30 minutes. For another fast one-pan weeknight idea, the lemon garlic chicken skillet follows the same sear-first, one-pan logic with chicken.

1. Pork Stir Fry With Lemon And Asparagus

This is the bright one, the stir fry that tastes like spring showed up early. Lemon zest and juice cut straight through the richness of the pork, and asparagus keeps its snap if you pull it at the right moment. The sauce is light, just enough to gloss everything without pooling in the bottom of the wok. Serve it over jasmine rice and the citrus soaks in beautifully.

What to buy (serves 4):

• 1 lb pork tenderloin, sliced 1/8 inch thick
• 1 lb asparagus, woody ends snapped off, cut into 2-inch pieces
• 2 cloves garlic, minced
• 1 Tbsp grated fresh ginger
• Zest of 1 lemon plus 3 Tbsp lemon juice
• 1/2 cup low-sodium chicken broth
• 1 tsp cornstarch
• 2 tsp soy sauce
• 1 tsp honey
• 2 Tbsp neutral oil, divided
• 2 scallions, sliced, and 1 tsp sesame seeds

How to do it:

1. Whisk the broth, cornstarch, soy sauce, honey, and lemon juice in a small bowl. Set by the stove.
2. Heat 1 Tbsp oil in a wok over high heat until shimmering. Sear half the pork in a single layer, 2 to 3 minutes, until browned and cooked through. Remove to a plate and repeat with the remaining pork.
3. Add the remaining 1 Tbsp oil, then the asparagus. Stir fry 2 minutes until bright green and just starting to soften.
4. Push the asparagus aside, add garlic and ginger, and cook 30 seconds until fragrant.
5. Return the pork, pour in the sauce, and toss 1 to 2 minutes until the sauce thickens and coats everything. Stir in the lemon zest.
6. Top with scallions and sesame seeds. Serve over rice.

Timing: 15 minutes prep, 10 minutes cook. Yield: about 6 cups, 4 servings.

Troubleshooting: If the asparagus tastes raw in the middle, your pieces are too thick. Split any spears thicker than a pencil lengthwise before cutting them into pieces.

Storage: Refrigerate within 2 hours, up to 4 days. The lemon flavor softens overnight, so squeeze a fresh wedge over reheated portions.

2. Pork Stir Fry With Curry And Cauliflower

Curry paste does all the heavy lifting here. Fried briefly in oil, it blooms into something far more complex than the jar suggests, and coconut milk turns it into a sauce that clings to every floret. Cauliflower is sturdy enough to take the heat without falling apart, and it drinks up the curry like a sponge. This one leans Thai-inspired, so finish with basil and lime.

What to buy (serves 4):

• 1 lb pork tenderloin, sliced 1/8 inch thick
• 4 cups small cauliflower florets (about 1 small head)
• 2 Tbsp red or yellow curry paste
• 1/2 cup coconut milk
• 1/4 cup water
• 1 Tbsp fish sauce
• 1 tsp brown sugar
• 2 Tbsp neutral oil, divided
• 1/2 cup Thai basil leaves
• Lime wedges, for serving

How to do it:

1. Heat 1 Tbsp oil over high heat. Sear the pork in two batches, 2 to 3 minutes per batch, until browned and cooked through. Set aside.
2. Add the remaining oil and the curry paste. Stir fry 1 minute until deeply fragrant and darkened.
3. Add the cauliflower and 1/4 cup water. Cover and steam 3 minutes, then uncover.
4. Pour in the coconut milk, fish sauce, and brown sugar. Stir and simmer 2 minutes until the cauliflower is tender.
5. Return the pork, toss 1 minute to coat, and shower with basil. Serve with lime wedges over rice.

Timing: 15 minutes prep, 12 minutes cook. Yield: about 6 cups, 4 servings.

Troubleshooting: If the curry tastes raw or harsh, the paste did not fry long enough. Give it the full minute in hot oil until the color deepens before the cauliflower goes in.

Storage: Refrigerate within 2 hours, up to 4 days. The sauce thickens as it sits; loosen with a splash of coconut milk when reheating.

3. Pork Stir Fry With Lime And Bok Choy

Baby bok choy is made for the wok. The white stems stay crisp and juicy while the leaves wilt into silk in under two minutes, and lime juice keeps the whole thing tasting fresh instead of heavy. Oyster sauce adds the savory depth that makes this taste like your favorite takeout, only better because the bok choy is still green and alive.

What to buy (serves 4):

• 1 lb pork tenderloin, sliced 1/8 inch thick
• 6 baby bok choy (about 1 1/2 lb), halved lengthwise and rinsed
• 2 cloves garlic, minced
• 2 Tbsp oyster sauce
• 1 Tbsp soy sauce
• Juice of 2 limes
• 1 tsp toasted sesame oil
• 1/4 tsp red pepper flakes
• 2 Tbsp neutral oil, divided

How to do it:

1. Sear the pork in two batches over high heat, 2 to 3 minutes per batch, until browned and cooked through. Set aside.
2. Add the remaining oil. Sear the bok choy cut-side down for 1 minute without moving, then flip and stir fry 1 minute more.
3. Add garlic and pepper flakes, cook 30 seconds, then pour in the oyster sauce, soy sauce, and half the lime juice.
4. Return the pork, toss 1 minute, then finish with sesame oil and the remaining lime juice. Serve immediately.

Timing: 15 minutes prep, 10 minutes cook. Yield: about 6 cups, 4 servings.

Troubleshooting: Gritty bok choy ruins the dish. Rinse the halved heads under cold water and shake dry, because grit hides between the leaves.

Storage: Refrigerate within 2 hours, up to 3 days. Bok choy softens on reheating, so warm it gently in a skillet rather than blasting it.

4. Pork Stir Fry With Chili Crisp And Corn

Sweet corn and chili crisp should not work together, and yet they absolutely do. The corn pops with sweetness against the pork, and the chili crisp brings heat, crunch, and that savory fried-garlic depth all at once. This is the loudest stir fry in the roundup, in the best way. Keep a bowl of plain rice nearby because you will want something to catch the spicy oil.

What to buy (serves 4):

• 1 lb pork tenderloin, sliced 1/8 inch thick
• 2 cups corn kernels (from 3 ears, or frozen and thawed)
• 3 Tbsp chili crisp, plus more to serve
• 1 Tbsp soy sauce
• 1 tsp rice vinegar
• 3 scallions, sliced
• 1 tsp sesame seeds
• 2 Tbsp neutral oil, divided

How to do it:

1. Pat the pork very dry. Sear in two batches over high heat, 2 to 3 minutes per batch, until browned and cooked through. Set aside.
2. Add the remaining oil and the corn. Let it sit undisturbed 1 to 2 minutes so some kernels char, then stir fry 1 minute more.
3. Add the chili crisp and stir 30 seconds until the oil turns red and fragrant.
4. Return the pork with the soy sauce and vinegar. Toss 1 minute.
5. Finish with scallions and sesame seeds. Serve over rice with extra chili crisp.

Timing: 10 minutes prep, 10 minutes cook. Yield: about 5 1/2 cups, 4 servings.

Troubleshooting: If the dish tastes greasy, the chili crisp went in too early or the heat was too low. Add it only after the corn is charred, and keep the burner high.

Storage: Refrigerate within 2 hours, up to 4 days. The chili crunch softens overnight; add a fresh spoonful of chili crisp when serving leftovers.

5. Pork Stir Fry With Hoisin And Greens

Hoisin is the shortcut sauce that never tastes like a shortcut. Sweet, salty, and faintly spiced, it lacquers the pork in a glossy coat while the greens wilt down into the pan and soak up everything. Use a mix of sturdy and tender greens so you get both silk and bite. This is the stir fry to make when the crisper drawer is full of odds and ends.

What to buy (serves 4):

• 1 lb pork tenderloin, sliced 1/8 inch thick
• 4 cups mixed greens: baby spinach plus chopped bok choy or gai lan
• 3 cloves garlic, thinly sliced
• 3 Tbsp hoisin sauce
• 1 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 1 tsp toasted sesame oil
• 2 Tbsp neutral oil, divided

How to do it:

1. Sear the pork in two batches over high heat, 2 to 3 minutes per batch, until browned and cooked through. Set aside.
2. Add the remaining oil and the sturdier greens (bok choy, gai lan). Stir fry 2 minutes until the stems soften.
3. Add garlic, cook 30 seconds, then add the spinach. Toss until just wilted, about 1 minute.
4. Return the pork. Pour in the hoisin, soy sauce, and vinegar, and toss 1 minute until everything shines.
5. Drizzle with sesame oil and serve over rice or noodles.

Timing: 10 minutes prep, 10 minutes cook. Yield: about 5 1/2 cups, 4 servings.

Troubleshooting: Hoisin burns fast because of its sugar content. Add it at the very end and keep things moving; if it starts sticking, splash in 2 tablespoons of water.

Storage: Refrigerate within 2 hours, up to 4 days. Reheat gently; the greens are already soft, so high heat will turn them mushy.

6. Pork Stir Fry With Turmeric And Peas

Turmeric stains everything it touches, including, briefly, your fingers, and it is worth it. The pork comes out golden, the peas stay jewel green, and coconut milk ties it all together in a sauce that tastes warm and round rather than spicy. This is a gentle stir fry, the one you make when you want comfort food that still counts as dinner with vegetables.

What to buy (serves 4):

• 1 lb pork tenderloin, sliced 1/8 inch thick
• 1 1/2 cups frozen peas, thawed
• 1 tsp ground turmeric
• 1/2 cup coconut milk
• 2 cloves garlic, minced
• 1 Tbsp grated fresh ginger
• Juice of 1 lime
• 1/4 cup chopped cilantro
• 2 Tbsp neutral oil, divided
• Salt to taste

How to do it:

1. Toss the pork slices with the turmeric and a pinch of salt. Sear in two batches over high heat, 2 to 3 minutes per batch, until golden and cooked through. Set aside.
2. Add the remaining oil, garlic, and ginger. Cook 30 seconds until fragrant.
3. Add the peas and coconut milk. Simmer 2 minutes until the peas are hot and the sauce thickens slightly.
4. Return the pork, toss 1 minute, and squeeze over the lime juice. Shower with cilantro and serve over rice.

Timing: 10 minutes prep, 10 minutes cook. Yield: about 5 1/2 cups, 4 servings.

Troubleshooting: Turmeric can taste chalky if it never meets fat. Coating the pork in it before searing blooms the spice in the hot oil, which fixes that completely.

Storage: Refrigerate within 2 hours, up to 4 days. The golden color deepens overnight, which is normal.

7. Pork Stir Fry With Coriander And Squash

Butternut squash in a stir fry sounds like a risk until you cut it small. Half-inch cubes caramelize at the edges in a hot wok and turn creamy inside, and ground coriander gives them a citrusy, almost floral note that plays beautifully with pork. A drizzle of honey at the end makes the whole pan taste like autumn decided to be fast.

What to buy (serves 4):

• 1 lb pork tenderloin, sliced 1/8 inch thick
• 3 cups butternut squash, cut in 1/2-inch cubes
• 2 tsp ground coriander
• 1 Tbsp honey
• 1 Tbsp apple cider vinegar
• 2 cloves garlic, minced
• 2 Tbsp neutral oil, divided
• 2 Tbsp toasted pepitas
• A few fresh sage leaves, optional

How to do it:

1. Heat 1 Tbsp oil over high heat. Add the squash in a single layer and sear undisturbed 2 minutes, then stir fry 3 to 4 minutes more until caramelized and just tender. Remove to a plate.
2. Add the remaining oil and sear the pork in two batches, 2 to 3 minutes per batch, until browned and cooked through.
3. Return the squash. Sprinkle over the coriander and garlic, toss 30 seconds.
4. Drizzle with honey and vinegar, toss 1 minute until glazed. Top with pepitas and sage. Serve over rice or farro.

Timing: 20 minutes prep, 12 minutes cook. Yield: about 6 cups, 4 servings.

Troubleshooting: Squash cubes bigger than 1/2 inch will still be raw when the pork is done. Cut them small and uniform, and give them a head start in the pan before the pork goes back in.

Storage: Refrigerate within 2 hours, up to 4 days. The squash holds its shape well on reheating, unlike leafy vegetables.

8. Pork Stir Fry With Tahini And Kale

Tahini in a stir fry is the move nobody expects and everybody asks about. Thinned with lemon and water, it becomes a nutty, creamy sauce that coats the pork and tames kale’s bite. Massage-free, by the way: the heat does all the softening work. Sesame seeds on top are not optional here; they echo the tahini and add the crunch the dish needs.

What to buy (serves 4):

• 1 lb pork tenderloin, sliced 1/8 inch thick
• 6 cups chopped kale, thick ribs removed
• 1/4 cup tahini
• 3 Tbsp lemon juice
• 2 Tbsp water, plus more as needed
• 1 clove garlic, grated
• 2 Tbsp soy sauce
• 2 Tbsp neutral oil, divided
• 1 Tbsp sesame seeds

How to do it:

1. Whisk the tahini, lemon juice, water, garlic, and soy sauce until smooth and pourable. Thin with another tablespoon of water if it seizes.
2. Sear the pork in two batches over high heat, 2 to 3 minutes per batch, until browned and cooked through. Set aside.
3. Add the remaining oil and the kale. Stir fry 2 to 3 minutes until wilted and the edges start to crisp.
4. Return the pork, pour over the tahini sauce, and toss 1 minute until everything is coated.
5. Sprinkle with sesame seeds and serve over rice or in warm flatbread.

Timing: 15 minutes prep, 10 minutes cook. Yield: about 6 cups, 4 servings.

Troubleshooting: Tahini seizes and looks curdled when liquid hits it. Keep whisking and add water a teaspoon at a time; it always smooths out.

Storage: Refrigerate within 2 hours, up to 4 days. The sauce thickens when cold; loosen leftovers with a splash of water while reheating.

9. Pork Stir Fry With Ginger And Snap Peas

Fresh ginger is a different ingredient from the powdered kind, full stop. Cut into matchsticks, it fries up crisp at the edges and perfumes the whole wok, and sugar snap peas keep their sweetness only if you stop while they are still bright. This is the cleanest-tasting stir fry in the set, barely any sauce at all, just glossy pork and vegetables that taste like themselves.

What to buy (serves 4):

• 1 lb pork tenderloin, sliced 1/8 inch thick
• 3 cups sugar snap peas, strings removed
• 2 Tbsp fresh ginger, cut into matchsticks
• 2 cloves garlic, minced
• 2 Tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp honey
• 2 Tbsp neutral oil, divided

How to do it:

1. Sear the pork in two batches over high heat, 2 to 3 minutes per batch, until browned and cooked through. Set aside.
2. Add the remaining oil and the ginger matchsticks. Stir fry 1 minute until the edges start to crisp.
3. Add the snap peas and garlic. Stir fry 2 minutes until the peas turn bright green but are still crisp.
4. Return the pork with the soy sauce and honey. Toss 1 minute.
5. Finish with sesame oil and serve over rice.

Timing: 15 minutes prep, 8 minutes cook. Yield: about 5 1/2 cups, 4 servings.

Troubleshooting: Snap peas go from perfect to olive-drab in about 60 seconds. Have the plate ready and pull them while they still look almost too bright.

Storage: Refrigerate within 2 hours, up to 4 days. The peas lose their snap overnight but the ginger flavor deepens, so leftovers are still worth eating.

10. Pork Stir Fry With Garlic And Broccoli

This is the classic for a reason. Broccoli florets catch the oyster sauce in all their little branches, the pork gets a proper sear, and the garlic, a whole six cloves, turns sweet and golden instead of sharp. It tastes like the dish every takeout place is trying to make. The cornstarch slurry is what makes the sauce cling instead of sliding off, so do not skip it.

What to buy (serves 4):

• 1 lb pork tenderloin, sliced 1/8 inch thick
• 4 cups broccoli florets, cut small
• 6 cloves garlic, thinly sliced
• 2 Tbsp oyster sauce
• 1 Tbsp soy sauce
• 1/2 cup low-sodium chicken broth
• 1 tsp cornstarch
• 2 Tbsp water
• 2 Tbsp neutral oil, divided

How to do it:

1. Whisk the broth, cornstarch, oyster sauce, and soy sauce. Set by the stove.
2. Sear the pork in two batches over high heat, 2 to 3 minutes per batch, until browned and cooked through. Set aside.
3. Add the remaining oil and the broccoli with 2 tablespoons of water. Cover 2 minutes, then uncover and stir fry 1 minute more.
4. Push the broccoli aside, add the garlic, and cook 1 minute until golden at the edges.
5. Return the pork, pour in the sauce, and toss 1 to 2 minutes until thickened and glossy. Serve over rice.

Timing: 15 minutes prep, 12 minutes cook. Yield: about 6 cups, 4 servings.

Troubleshooting: Burnt garlic tastes bitter and ruins the pan. Slice it, do not mince it, and add it after the broccoli so it cooks for only a minute.

Storage: Refrigerate within 2 hours, up to 4 days. Broccoli reheats better than most vegetables; a hot skillet brings back some of the original texture.

11. Pork Stir Fry With Sesame And Peppers

Three colors of bell pepper turn this into the prettiest pan in the roundup, and sesame does triple duty: seeds for crunch, toasted oil for aroma, and a soy-honey glaze that makes everything shine. Keep the peppers crisp-tender, because soft peppers are a sad thing. This one is weeknight-fast and looks like you tried much harder than you did.

What to buy (serves 4):

• 1 lb pork tenderloin, sliced 1/8 inch thick
• 3 bell peppers (red, yellow, orange), sliced into strips
• 1 small onion, sliced
• 2 Tbsp soy sauce
• 1 Tbsp honey
• 2 tsp toasted sesame oil
• 1 Tbsp sesame seeds
• 3 scallions, sliced
• 2 Tbsp neutral oil, divided

How to do it:

1. Sear the pork in two batches over high heat, 2 to 3 minutes per batch, until browned and cooked through. Set aside.
2. Add the remaining oil, peppers, and onion. Stir fry 3 minutes until the peppers soften slightly but still hold their shape.
3. Return the pork. Add the soy sauce and honey, toss 1 minute until glazed.
4. Finish with sesame oil, sesame seeds, and scallions. Serve over rice or in lettuce cups.

Timing: 15 minutes prep, 10 minutes cook. Yield: about 6 cups, 4 servings.

Troubleshooting: If the peppers release a puddle of liquid, the pan was not hot enough or they cooked too long. High heat and 3 minutes is the whole window.

Storage: Refrigerate within 2 hours, up to 4 days. The sesame flavor holds up well; refresh with a few extra seeds on top.

12. Pork Stir Fry With Black Pepper And Onion

Coarsely cracked black pepper is the entire personality of this dish, and it is plenty. The onions caramelize at the edges, the pork picks up a dark savory glaze, and the pepper hits warm rather than hot. It is the closest thing in this roundup to steakhouse flavor, made in under 30 minutes with pantry ingredients. Use a pepper mill, not the dusty pre-ground jar.

What to buy (serves 4):

• 1 lb pork tenderloin, sliced 1/8 inch thick
• 2 large onions, cut into wedges
• 2 tsp coarsely cracked black pepper, plus more to finish
• 2 Tbsp soy sauce
• 1 Tbsp Shaoxing wine or dry sherry
• 1 tsp sugar
• 1/2 cup low-sodium chicken broth
• 2 Tbsp neutral oil, divided

How to do it:

1. Sear the pork in two batches over high heat, 2 to 3 minutes per batch, until browned and cooked through. Set aside.
2. Add the remaining oil and the onion wedges. Sear undisturbed 2 minutes, then stir fry 2 minutes more until charred at the edges and softened.
3. Sprinkle over the black pepper and sugar, toss 30 seconds until fragrant.
4. Return the pork with the soy sauce, wine, and broth. Toss 1 to 2 minutes until the sauce reduces slightly and coats.
5. Finish with another crack of pepper and serve over rice.

Timing: 15 minutes prep, 12 minutes cook. Yield: about 5 1/2 cups, 4 servings.

Troubleshooting: Pre-ground fine pepper disappears into the sauce. Crack it coarse right before cooking so the flakes are visible and the flavor is bold.

Storage: Refrigerate within 2 hours, up to 4 days. The pepper mellows overnight; add a fresh crack when reheating.

13. Pork Stir Fry With Orange And Carrots

Orange and pork are a classic pairing for a reason: the citrus brightens the meat and the juice reduces into a glaze that tastes like it took hours. Julienned carrots stay sweet and snappy, and the zest goes in at the very end so its perfume does not cook off. This is the stir fry to make when you want dinner to taste sunny.

What to buy (serves 4):

• 1 lb pork tenderloin, sliced 1/8 inch thick
• 3 carrots, julienned or cut into thin matchsticks
• Zest of 1 orange plus 1/2 cup fresh orange juice
• 2 cloves garlic, minced
• 2 Tbsp soy sauce
• 1 tsp cornstarch
• 1 tsp rice vinegar
• 2 Tbsp neutral oil, divided
• 2 scallions, sliced

How to do it:

1. Whisk the orange juice, cornstarch, soy sauce, and vinegar. Set by the stove.
2. Sear the pork in two batches over high heat, 2 to 3 minutes per batch, until browned and cooked through. Set aside.
3. Add the remaining oil and the carrots. Stir fry 2 to 3 minutes until just tender with a little bite left.
4. Add garlic, cook 30 seconds, then return the pork.
5. Pour in the sauce and toss 1 to 2 minutes until thickened and glossy. Stir in the orange zest off the heat.
6. Top with scallions and serve over rice.

Timing: 15 minutes prep, 10 minutes cook. Yield: about 5 1/2 cups, 4 servings.

Troubleshooting: Bottled orange juice makes the sauce taste flat and too sweet. Squeeze fresh; one large orange gives you about 1/2 cup.

Storage: Refrigerate within 2 hours, up to 4 days. Add fresh zest when reheating to bring back the brightness.

14. Pork Stir Fry With Cashews And Celery

Celery does not get enough respect. Cut on a sharp diagonal, it stays crunchy and juicy in the wok, and its clean green flavor is the perfect foil for rich cashews and savory pork. Toast the cashews in the dry pan first and the whole dish smells like a restaurant. This is a texture-forward stir fry: crunch in every bite.

What to buy (serves 4):

• 1 lb pork tenderloin, sliced 1/8 inch thick
• 4 celery stalks, sliced diagonally 1/4 inch thick
• 3/4 cup roasted cashews
• 2 cloves garlic, minced
• 2 Tbsp soy sauce
• 1/2 cup low-sodium chicken broth
• 1 tsp cornstarch
• 1/4 tsp white pepper
• 2 Tbsp neutral oil, divided

How to do it:

1. Toast the cashews in the dry wok over medium heat, 2 minutes, shaking often, until fragrant. Set aside.
2. Raise the heat to high. Sear the pork in two batches with 1 Tbsp oil, 2 to 3 minutes per batch, until browned and cooked through. Set aside.
3. Add the remaining oil and the celery. Stir fry 2 minutes until bright and crisp-tender.
4. Add garlic and white pepper, cook 30 seconds. Whisk the broth and cornstarch, pour in with the soy sauce, and simmer 1 minute until lightly thickened.
5. Return the pork and cashews, toss 1 minute, and serve over rice.

Timing: 15 minutes prep, 12 minutes cook. Yield: about 5 1/2 cups, 4 servings.

Troubleshooting: Raw cashews taste bland and go soft in the sauce. Use roasted cashews, or toast raw ones yourself, so they stay crunchy and nutty.

Storage: Refrigerate within 2 hours, up to 4 days. Keep a few extra cashews to sprinkle on top after reheating for crunch.

15. Pork Stir Fry With Peanut Sauce And Cabbage

Peanut sauce turns a simple cabbage stir fry into something you will crave. Creamy, salty, a little sweet, with heat you control, it coats the shredded cabbage and pork in a way that makes plain rice taste like a treat. Warm water is the secret to a sauce that pours instead of glops. For another weeknight idea built around a whisked sauce, the chickpea wrap pairs chickpeas with tahini and sesame sauces in a no-cook format.

What to buy (serves 4):

• 1 lb pork tenderloin, sliced 1/8 inch thick
• 4 cups shredded green cabbage
• 1/3 cup creamy peanut butter
• 3 Tbsp soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp honey
• 1 to 2 tsp sriracha
• 1/4 cup warm water, plus more as needed
• 2 Tbsp neutral oil, divided
• 1/4 cup crushed peanuts and cilantro, for serving

How to do it:

1. Whisk the peanut butter, soy sauce, vinegar, honey, sriracha, and warm water until smooth and pourable.
2. Sear the pork in two batches over high heat, 2 to 3 minutes per batch, until browned and cooked through. Set aside.
3. Add the remaining oil and the cabbage. Stir fry 3 minutes until wilted but still a little crisp.
4. Return the pork, pour over the peanut sauce, and toss 1 to 2 minutes until everything is coated and hot.
5. Top with crushed peanuts and cilantro. Serve over rice.

Timing: 15 minutes prep, 10 minutes cook. Yield: about 6 cups, 4 servings.

Troubleshooting: If the sauce is too thick to coat, whisk in warm water a tablespoon at a time. Cold water makes peanut butter seize; warm water keeps it silky.

Storage: Refrigerate within 2 hours, up to 4 days. The sauce thickens when cold; add a splash of water while reheating in the skillet.

16. Pork Stir Fry With Sweet Chili And Beans

Sweet chili sauce is the ultimate weeknight cheat, and there is no shame in it. It brings sweet, heat, and garlic in one bottle, and it lacquers green beans and pork in a glaze that tastes like you fussed. Blister the beans first so they get those charred spots, then let the sauce do the rest. Lime at the end keeps it from tasting one-note.

What to buy (serves 4):

• 1 lb pork tenderloin, sliced 1/8 inch thick
• 12 oz green beans, trimmed
• 1/3 cup sweet chili sauce
• 1 Tbsp fish sauce
• 3 cloves garlic, minced
• Juice of 1 lime
• 2 Tbsp neutral oil, divided
• Basil or cilantro leaves, for serving

How to do it:

1. Sear the pork in two batches over high heat, 2 to 3 minutes per batch, until browned and cooked through. Set aside.
2. Add the remaining oil and the green beans. Sear undisturbed 2 minutes until blistered, then stir fry 2 minutes more until crisp-tender.
3. Add garlic, cook 30 seconds, then pour in the sweet chili sauce and fish sauce.
4. Return the pork, toss 1 to 2 minutes until glazed. Squeeze over the lime juice.
5. Top with basil or cilantro and serve over rice.

Timing: 10 minutes prep, 12 minutes cook. Yield: about 5 1/2 cups, 4 servings.

Troubleshooting: Sweet chili sauce varies wildly in heat between brands. Taste yours first and adjust with extra fish sauce for salt or a pinch of sugar if it is too fiery.

Storage: Refrigerate within 2 hours, up to 4 days. The beans stay firmer than leafy vegetables, so leftovers hold up well.

Pork Stir Fry Questions, Answered

What cut of pork is best for stir fry?

Pork tenderloin is the easiest weeknight choice: lean, tender, and simple to slice thin. Boneless pork loin also works and costs less, but trim any thick fat caps first. Avoid pork shoulder here; it needs long, slow cooking to turn tender and will be chewy in a fast stir fry.

How do I slice pork thinly enough?

Partially freeze the tenderloin for 30 to 45 minutes until firm around the edges but not solid. A sharp chef’s knife then glides through, and 1/8-inch slices against the grain cook through in about 2 minutes. Thick slices steam instead of sear and turn tough.

How do I know the pork is done?

Thin slices are done when they are browned on the outside and no pink remains inside, which takes 2 to 3 minutes over high heat. For thicker pieces, check with an instant-read thermometer: 145°F followed by a 3-minute rest is the USDA guideline.

Why does my stir fry come out watery?

Almost always crowding. Too much food in the pan drops the temperature, and vegetables release their water instead of searing. Cook the pork in batches, give vegetables room, and keep the burner on high. Patting the pork dry with paper towels before it hits the pan helps too.

Can I use frozen vegetables?

Yes, with one rule: thaw them first and pat them very dry. Frozen vegetables straight from the bag flood the wok with water. Peas and corn are the most forgiving; leafy frozen vegetables are better saved for soups.

How long do pork stir fry leftovers keep?

Refrigerate within 2 hours in an airtight container and eat within 3 to 4 days. Reheat to 165°F in a hot skillet with a splash of water or broth, which revives the sauce far better than a microwave. When in doubt about freshness, trust your nose and eyes; discard anything that smells off or looks slimy.

Start Your Rotation Tonight

Sixteen stir fries, one reliable method, and not a single boring Tuesday among them. Pick the one that matches what is in your crisper drawer, slice the pork thin, get the pan properly hot, and dinner is 30 minutes away. Once the rhythm clicks, you will start inventing your own combinations without a recipe at all. For more fast weeknight cooking in the same spirit, the chicken thigh sheet pan dinner trades the wok for the oven with the same minimal effort, and the whole Food and Drink collection has plenty more ideas waiting. Save your favorites from this guide and come back hungry.