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Ginger, Garlic & Pork Stir Fry

PREP TIME 10 minutes : COOK TIME 15 minutes : TOTAL TIME 25 minutes


AUTHOR Cheri Renee


1/2 cup soy sauce

1/2 cup hoisin sauce

5 cloves garlic minced

2 Tbsps ginger paste (or fresh grated ginger)

1 Tbsp lemongrass paste (optional)

1 to 2 Tbsps Sriracha (optional)

1 pound boneless pork chops cut into thin strips

2 Tbsps sesame oil or vegetable oil

8 oz sugar snap peas

2 large carrots cut into slices

8 oz mushrooms sliced

1 red bell pepper cut into slices

1 onion cut into slices

Optional: green onions, sesame seeds


In a bowl, combine soy sauce, hoisin sauce, garlic, ginger, lemongrass paste, and Sriracha. Whisk until evenly mixed together.

Put the pork slices in a plastic baggie or bowl. pour 1/4 cup of the garlic ginger sauce over the pork and mix to coat evenly. Marinate at least 1 hour or overnight in the fridge. Place remaining garlic ginger sauce in the fridge as well.

In a large skillet over medium high heat, add 1 Tbsp of the sesame or vegetable oil and the pork. Cook 5 minutes, stirring occasionally. Remove the pork from the skillet and set aside.

In the same skillet add 1 more Tbsp sesame or vegetable oil and the snap peas, carrots, mushrooms, peppers, and onions. Cook 5 to 8 minutes, stirring occasionally.

Add the pork and remaining garlic ginger sauce. Cook an additional 3 to 4 minutes. Serve with green onions and sesame seeds on top if desired.


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