Description

This vibrant Pork Stir Fry is a quick and flavorful dish perfect for a weeknight dinner. Tender pork chops are cooked with a medley of fresh vegetables and a tangy, slightly sweet sauce made from soy, honey, lime, and a hint of sriracha for some heat. Enhanced by the crunch of broccoli and celery and the sweetness of pineapple chunks, this stir fry delivers a perfect balance of savory and sweet with a hint of spice. Serve it over steamed rice and garnish with green onions and toasted sesame seeds for a complete meal.

Ingredients

Sauce and Marinade

1 cup chicken broth
¼ cup soy sauce
3 tablespoons honey
1 tablespoon lime juice
3 cloves garlic, minced
1 teaspoon sriracha (can substitute hot sauce)
½ teaspoon ground ginger
¼ teaspoon sesame oil
2 tablespoons cornstarch

Protein

1 ½ lbs. boneless pork chops
Salt and pepper to taste
1 tablespoon cornstarch (for dusting pork)

Cooking Ingredients

1-2 tablespoons peanut oil (can substitute olive oil)
¼ cup dry white wine

Vegetables and Fruit

1 yellow onion
2 ½ cups broccoli florets
2 ribs celery
½ cup carrots, julienned
1 red bell pepper, diced
1 (15.25 oz.) can pineapple chunks, drained well (juice reserved)

Optional and Garnishes

1-2 tablespoons smooth peanut butter (optional)
Green onions, sliced (for garnish)
Toasted sesame seeds (for garnish)
Cooked rice (for serving)

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Instructions

Prepare the sauce: In a bowl, combine chicken broth, soy sauce, honey, lime juice, minced garlic, sriracha, ground ginger, sesame oil, and 2 tablespoons of cornstarch. Stir well until the cornstarch is fully dissolved to create a smooth sauce mixture. Set aside.
Prepare the pork: Cut the boneless pork chops into thin, bite-sized strips. Season with salt and pepper, then lightly dust with 1 tablespoon cornstarch, which will help the pork brown nicely and thicken the sauce during cooking.
Heat the pan: In a large skillet or wok, heat 1 to 2 tablespoons of peanut oil over medium-high heat. Make sure the oil is hot before adding any ingredients to get a good sear on the pork and vegetables.
Cook the pork: Add the pork strips to the hot oil in batches if necessary to avoid overcrowding. Stir-fry until browned on all sides and just cooked through, about 3-5 minutes. Remove the pork from the skillet and set aside.
Sauté the vegetables: In the same skillet, add the diced onion, broccoli florets, celery ribs sliced diagonally, julienned carrots, and diced red bell pepper. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp.
Deglaze: Pour in the ¼ cup dry white wine to deglaze the pan, scraping up any browned bits from the bottom for added flavor. Let the wine reduce slightly for 1-2 minutes.
Add pineapple and sauce: Stir in the well-drained pineapple chunks and pour in the prepared sauce mixture along with the reserved pineapple juice. Stir continuously as the sauce comes to a simmer and thickens, about 2-3 minutes.
Combine pork and optional peanut butter: Return the cooked pork to the skillet and toss everything together to coat in the sauce. If desired, add 1-2 tablespoons smooth peanut butter for extra creaminess and depth of flavor. Mix well until the peanut butter is melted into the sauce.
Final adjustments and garnish: Adjust seasoning with salt, pepper, or extra sriracha if needed. Remove from heat and garnish with sliced green onions and toasted sesame seeds for a fresh, nutty finish.
Serve: Serve the pork stir fry hot over steamed rice for a hearty, delicious meal.

Notes

You can substitute chicken broth with vegetable broth to adjust the flavor slightly or make it lighter.
If you prefer a gluten-free version, use tamari instead of soy sauce.
Adjust the sriracha amount to control the spiciness to your taste.
For extra crunch, add snap peas or water chestnuts.
Peanut butter is optional but adds a lovely nutty richness; you can omit it for a simpler sauce.
This recipe can be customized with other proteins like chicken or tofu.