Description
This Pork Stir Fry recipe is a vibrant, flavorful dish featuring tender pork chops cooked to perfection with a savory and slightly sweet sauce. Combining fresh vegetables, pineapple chunks, and a blend of aromatic ingredients like garlic, ginger, and sriracha, this stir fry is a perfect quick and satisfying meal for four people. Served best over steamed rice and garnished with toasted sesame seeds and green onions, it brings a delicious balance of textures and tastes to your table.
Ingredients
Sauce Ingredients
- 1 cup chicken broth
- ¼ cup soy sauce
- 3 tablespoons honey
- 1 tablespoon lime juice
- 3 cloves garlic, minced
- 1 teaspoon sriracha (or substitute hot sauce)
- ½ teaspoon ground ginger
- ¼ teaspoon sesame oil
- 2 tablespoons cornstarch
- ¼ cup dry white wine
- Juice reserved from 1 (15.25 oz.) can pineapple chunks
- 1-2 tablespoons smooth peanut butter (optional)
Protein
- 1 ½ lbs. boneless pork chops
- Salt and Pepper, to taste
- 1 tablespoon cornstarch (for coating pork)
Vegetables
- 1 yellow onion, sliced
- 2 ½ cups broccoli florets
- 2 ribs celery, sliced
- ½ cup carrots, julienned
- 1 red bell pepper, diced
- 1 (15.25 oz.) can pineapple chunks, drained well
Oils and Garnish
- 1-2 tablespoons peanut oil (or substitute olive oil)
- Green onions, chopped (for garnish)
- Toasted sesame seeds (for garnish)
- Cooked rice (for serving)
Instructions
- Make the Sauce: In a bowl, whisk together the chicken broth, soy sauce, honey, lime juice, minced garlic, sriracha, ground ginger, sesame oil, 2 tablespoons cornstarch, white wine, reserved pineapple juice, and peanut butter (if using). Set this sauce mixture aside.
- Prepare the Pork: Slice the boneless pork chops into thin strips. Season them with salt and pepper, then dust with 1 tablespoon cornstarch to lightly coat.
- Cook the Pork: Heat peanut or olive oil in a large skillet or wok over medium-high heat. Add the pork strips and cook, stirring frequently, until browned and cooked through, about 5-7 minutes. Remove the pork from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add a little more oil if needed and sauté the yellow onion until translucent. Add broccoli florets, sliced celery, julienned carrots, and diced red bell pepper. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp.
- Add Pineapple and Sauce: Add the drained pineapple chunks to the vegetables. Pour in the prepared sauce mixture and stir well. Cook everything together, stirring constantly, for about 3-5 minutes or until the sauce has thickened and is glossy.
- Combine and Finish: Return the cooked pork to the skillet and toss everything together evenly to coat the pork and vegetables with the sauce. Cook for an additional 1-2 minutes to heat through.
- Serve: Garnish the stir fry with chopped green onions and toasted sesame seeds. Serve hot over steamed rice for a complete meal.
Notes
- Use peanut oil or olive oil depending on your preference and availability.
- Sriracha can be adjusted to taste or replaced with another hot sauce for different heat levels.
- The optional peanut butter adds a creamy, nutty flavor but can be omitted for a lighter sauce.
- Make sure to drain the pineapple chunks well to avoid watering down the sauce.
- For a gluten-free version, use tamari or a gluten-free soy sauce alternative.
- Vegetables can be substituted or added according to your preference, such as snap peas or mushrooms.
