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Pork Stir Fry


Yield: 4 Servings

1 pound pork loin cut in 2 inch x 1/2 inch pieces

2 tablespoons soy sauce

1 tablespoon corn starch

1 tablespoon Oyster sauce

1 tablespoon lime juice

3 tablespoons Vegetable oil

1 tablespoon sliced finely ginger

3 garlic cloves minced

3 Scallions cut 1-inch pieces

1 medium red dell peppers cut in thin stick pieces

2 medium carrots cut in thin stick pieces

4 ounces snap peas

1 tablespoon chopped cilantro

2 cups cooked white rice


Combine the pork, 1 tablespoon soy sauce and cornstarch in a medium bowl, mix well. Combine the remaining 2 tablespoons soy sauce, oyster sauce, and lime juice in a separate bowl; reserve.

Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat until hot. Add the pork and cook, stirring often, until lightly browned and cooked through, 2-3 minutes. Transfer pork to a plate and reserve.

Return skillet to the stove and heat the remaining 1 tablespoon oil over medium-high heat. Add the ginger, garlic, and scallions; cook, stirring often, 1 minute. Stir in the bell pepper and carrots; cook 1 minute. Add sugar snap peas and cook until bright green, about 2 minute. Add reserved pork and soy sauce mixture, cook, tossing, 1 minute. Remove from the heat and stir in cilantro; serve over rice.


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