18 Spicy Pork Stir Fry Recipes for Weeknights

Just when you thought weeknight dinners couldn’t get more exciting, we’re bringing the heat with 18 sizzling pork stir fry recipes! These quick, flavorful dishes are perfect for busy evenings when you crave something delicious without spending hours in the kitchen. Get ready to transform your dinner routine with these mouthwatering creations that pack serious flavor punch—your taste buds are about to thank you!

Honey Garlic Pork Stir Fry

Virtually every home cook has faced the “what’s for dinner” dilemma that makes you contemplate ordering takeout for the third time this week. But fear not, because this honey garlic pork stir fry is here to save your weeknight with minimal effort and maximum flavor payoff. It’s the kind of recipe that makes you feel like a culinary genius while secretly being ridiculously simple.

Ingredients

For the Pork:

• 1 lb pork tenderloin, sliced into 1/4-inch strips
• 2 tbsp cornstarch
• 1/2 tsp black pepper
• 2 tbsp vegetable oil

For the Sauce:

• 1/3 cup honey
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1/2 tsp red pepper flakes

For Serving:

• 2 cups cooked white rice
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds

Instructions

1. Pat the pork strips completely dry with paper towels to ensure proper browning.
2. Toss the dried pork strips with cornstarch and black pepper until evenly coated.
3. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add pork strips in a single layer, working in batches if necessary to avoid overcrowding.
5. Cook pork for 3-4 minutes per side until golden brown and crispy at the edges.
6. Remove cooked pork from skillet and set aside on a plate.
7. Reduce heat to medium and add honey, soy sauce, minced garlic, rice vinegar, grated ginger, and red pepper flakes to the same skillet.
8. Whisk sauce constantly for 2-3 minutes until it thickens enough to coat the back of a spoon.
9. Return all cooked pork to the skillet with the thickened sauce.
10. Toss pork continuously for 1 minute until every piece is glazed and heated through.
11. Remove skillet from heat immediately to prevent overcooking.

Lusciously glazed pork with that perfect sticky-sweet caramelization pairs beautifully with fluffy white rice that soaks up every drop of sauce. The contrast between the crispy pork edges and tender interior creates textural magic in every bite. For a fun twist, serve it in lettuce cups or stuff it into warm tortillas for an Asian-inspired taco night that’ll have everyone fighting for seconds.

Szechuan Pork Stir Fry with Peppers

Viciously addictive and packed with personality, this Szechuan pork stir fry is the culinary equivalent of a fireworks show in your mouth—just be prepared for your taste buds to throw a party they’ll never forget! With peppers that bring the crunch and pork that’s perfectly spiced, this dish transforms your ordinary weeknight into a flavor-packed adventure that’ll have you questioning all your previous dinner decisions. Seriously, your wok has been waiting its whole life for this moment.

Ingredients

For the Pork Marinade

– 1 lb pork shoulder, thinly sliced
– 2 tbsp soy sauce
– 1 tbsp cornstarch
– 1 tsp sesame oil

For the Stir Fry

– 2 tbsp vegetable oil
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
– 2 cloves garlic, minced
– 1 tbsp ginger, grated

For the Szechuan Sauce

– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp Szechuan peppercorns, crushed
– 1 tsp sugar
– 1/2 tsp red pepper flakes

Instructions

1. Combine pork slices with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil in a bowl.
2. Let the pork marinate for 15 minutes at room temperature—this tenderizes the meat and helps the cornstarch create a light coating that’ll crisp up beautifully.
3. Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until it shimmers, about 375°F.
4. Add the marinated pork slices in a single layer and cook for 2 minutes without stirring to develop a golden sear.
5. Flip the pork and cook for another 2 minutes until browned on both sides.
6. Remove the pork from the wok and set aside on a plate.
7. Add sliced red and green bell peppers to the same wok and stir-fry for 3 minutes until they develop slight char marks but remain crisp-tender.
8. Push peppers to the sides of the wok and add minced garlic and grated ginger to the center.
9. Cook the garlic and ginger for 30 seconds until fragrant but not browned—burnt garlic is the arch-nemesis of good stir fry!
10. Return the cooked pork to the wok with the peppers.
11. Pour in the sauce mixture of 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp crushed Szechuan peppercorns, 1 tsp sugar, and 1/2 tsp red pepper flakes.
12. Toss everything together vigorously for 1 minute until the sauce thickens and coats every ingredient evenly—don’t be shy with the tossing, this is where the magic happens!
13. Remove from heat immediately once the sauce has thickened to prevent overcooking.
Perfectly balancing fiery Szechuan heat with the satisfying chew of tender pork, this stir fry delivers contrasting textures that’ll make your fork do a happy dance. Serve it over fluffy jasmine rice to soak up every last drop of that addictive sauce, or wrap it in crisp lettuce cups for a low-carb crunch fest that’ll have everyone fighting for the last bite.

Spicy Thai Basil Pork Stir Fry

Every time I think about takeout, my wallet lets out a little whimper—so I’ve perfected this fiery, fragrant stir-fry that’ll make your taste buds do a happy dance while keeping your bank account firmly intact.

Ingredients

For the Sauce:

• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tsp rice vinegar

For the Stir-Fry:

• 1 lb ground pork
• 4 cloves garlic, minced
• 2 Thai chilies, thinly sliced
• 1 red bell pepper, sliced into strips
• 1 cup fresh Thai basil leaves
• 2 tbsp vegetable oil

Instructions

1. Whisk together 3 tbsp fish sauce, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp brown sugar, and 1 tsp rice vinegar in a small bowl until the sugar dissolves completely.
2. Heat a large wok or skillet over high heat for 2 minutes until a drop of water sizzles and evaporates immediately.
3. Add 2 tbsp vegetable oil and swirl to coat the surface evenly.
4. Add 1 lb ground pork, breaking it apart with a spatula, and cook for 4-5 minutes until no pink remains and the edges are lightly browned.
5. Push the pork to one side of the wok and add 4 cloves minced garlic and 2 sliced Thai chilies to the empty space, stir-frying for 30 seconds until fragrant.
6. Mix the pork with the garlic and chilies, then add 1 sliced red bell pepper and stir-fry for 2 minutes until slightly softened but still crisp.
7. Pour the prepared sauce over the pork and vegetables, stirring constantly for 1 minute until everything is coated and glossy.
8. Remove from heat and immediately stir in 1 cup fresh Thai basil leaves until just wilted, about 20 seconds.

You’ll love how the tender pork soaks up that salty-sweet sauce while the basil adds a fresh, peppery kick. Try serving it over jasmine rice with a fried egg on top for the ultimate weeknight victory lap—your takeout menu will officially feel neglected.

Ginger Soy Pork Stir Fry with Broccoli

Jazz up your weeknight dinner routine with this ginger soy pork stir fry that’s so speedy, it might just beat your takeout delivery guy to the door. Packed with crisp-tender broccoli and a sauce that’s equal parts zesty and savory, this dish delivers maximum flavor with minimal fuss. It’s the kind of meal that makes you feel like a kitchen rockstar, even if you’re still figuring out which end of the spatula to hold.

Ingredients

For the sauce:
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated

For the stir fry:
– 1 lb pork tenderloin, sliced into 1/4-inch strips
– 2 tbsp vegetable oil, divided
– 4 cups broccoli florets
– 1/2 cup water

Instructions

1. Whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, 2 minced garlic cloves, and 1 tbsp grated ginger in a small bowl until fully combined.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
3. Add 1 lb pork strips in a single layer and cook undisturbed for 2 minutes to develop a golden sear.
4. Flip pork strips and cook for another 2 minutes until no pink remains, then transfer to a clean plate.
5. Add remaining 1 tbsp vegetable oil to the same skillet and swirl to coat the surface.
6. Add 4 cups broccoli florets and stir-fry for 2 minutes until bright green and slightly charred at the edges.
7. Pour 1/2 cup water into the skillet, cover immediately, and steam broccoli for 3 minutes until crisp-tender.
8. Return cooked pork to the skillet and pour the prepared sauce over everything.
9. Stir continuously for 1-2 minutes until sauce thickens and coats the pork and broccoli evenly.
10. Remove from heat and let rest for 1 minute before serving to allow flavors to meld.

Oh, the glorious result! Tender pork strips soak up that gingery, sweet-salty sauce while the broccoli stays satisfyingly crisp, creating a texture party in every bite. Serve it over fluffy jasmine rice or stuff it into warm tortillas for an unexpected fusion twist that’ll have everyone asking for seconds.

Sweet and Sour Pork Stir Fry

Craving that perfect balance of sticky-sweet and tangy punch that makes your taste buds do a happy dance? This sweet and sour pork stir fry is about to become your weeknight superhero, delivering restaurant-quality flavors without the fancy chef skills or mysterious takeout containers. Get ready to transform humble pork into a glossy, irresistible masterpiece that’ll have everyone fighting for the last bite.

Ingredients

For the pork:
– 1 lb pork tenderloin, cut into 1-inch cubes
– 1/4 cup cornstarch
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil

For the sauce:
– 1/4 cup ketchup
– 3 tbsp rice vinegar
– 2 tbsp brown sugar
– 1 tbsp soy sauce
– 1 tsp grated fresh ginger
– 1 garlic clove, minced

For the stir fry:
– 1 bell pepper, cut into 1-inch pieces
– 1/2 onion, cut into 1-inch pieces
– 1 cup pineapple chunks

Instructions

1. Pat the pork cubes completely dry with paper towels.
2. Toss the dried pork cubes with cornstarch, salt, and black pepper in a medium bowl until evenly coated.
3. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
4. Add the coated pork cubes in a single layer, working in batches if needed to avoid crowding.
5. Cook the pork for 3-4 minutes per side until golden brown and crispy.
6. Remove the cooked pork from the skillet and set aside on a plate.
7. Whisk together ketchup, rice vinegar, brown sugar, soy sauce, grated ginger, and minced garlic in a small bowl.
8. Add the bell pepper and onion pieces to the same skillet over medium heat.
9. Stir-fry the vegetables for 4-5 minutes until slightly softened but still crisp.
10. Pour the prepared sauce mixture over the vegetables in the skillet.
11. Bring the sauce to a simmer, stirring constantly until it thickens slightly, about 2 minutes.
12. Return the cooked pork cubes to the skillet along with the pineapple chunks.
13. Toss everything together until the pork and pineapple are evenly coated with sauce.
14. Cook for 2 more minutes until everything is heated through and the sauce clings beautifully to each piece.

Heavenly doesn’t even begin to describe that magical contrast between the crispy pork exterior and the tender interior, all swimming in that glossy, addictive sauce. The pineapple chunks burst with juicy sweetness against the tangy sauce, creating a party in every bite that’s perfect served over fluffy rice or even stuffed into lettuce wraps for a low-carb twist.

Black Pepper Pork Stir Fry

Oh my goodness, are you tired of the same old dinner routine? This black pepper pork stir fry is about to become your weeknight superhero, ready to rescue you from boring meals with its bold, peppery punch and lightning-fast cooking time that’ll have you eating in under 20 minutes—no cape required!

Ingredients

For the Pork and Marinade:

• 1 lb pork tenderloin, sliced into ¼-inch strips
• 2 tbsp soy sauce
• 1 tbsp cornstarch

For the Stir-Fry Sauce:

• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp freshly ground black pepper
• 1 tsp sugar
• ¼ cup chicken broth

For the Stir-Fry:

• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 medium onion, sliced
• 1 bell pepper, sliced

Instructions

1. In a medium bowl, combine the pork strips, 2 tbsp soy sauce, and 1 tbsp cornstarch, tossing until each piece is evenly coated.
2. Let the pork marinate at room temperature for 10 minutes while you prep the other ingredients—this tenderizes the meat and helps it stay juicy during cooking.
3. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp black pepper, 1 tsp sugar, and ¼ cup chicken broth until the sugar dissolves completely.
4. Heat 2 tbsp vegetable oil in a large skillet or wok over high heat until it shimmers, about 1-2 minutes.
5. Add the marinated pork to the hot skillet in a single layer, spreading it out so it sears properly instead of steaming.
6. Cook the pork undisturbed for 2 minutes to develop a golden-brown crust on one side.
7. Flip the pork strips and cook for another 1-2 minutes until no longer pink, then transfer to a clean plate.
8. Add the minced garlic to the same skillet and stir for 30 seconds until fragrant but not browned.
9. Toss in the sliced onion and bell pepper, stirring constantly for 2-3 minutes until slightly softened but still crisp.
10. Return the cooked pork to the skillet, pouring the prepared sauce over everything.
11. Bring the mixture to a vigorous boil, then reduce heat to medium and simmer for 2 minutes until the sauce thickens and coats the ingredients evenly.

Every single bite delivers tender pork with a kick of heat from that freshly ground pepper, balanced by the savory-sweet sauce clinging to crisp-tender veggies. Serve it over steamed rice to soak up every last drop, or wrap it in lettuce cups for a low-carb crunch that’ll make you forget you’re eating healthy!

Pork and Mushroom Stir Fry with Oyster Sauce

Just when you thought your weeknight dinner routine couldn’t get any more exciting, along comes this pork and mushroom stir fry to save the day—because honestly, who has time for complicated recipes when there’s reality TV to binge? Juicy pork meets earthy mushrooms in a saucy embrace that’ll make your taste buds do a happy dance.

Ingredients

• For the pork:
  • 1 lb pork tenderloin, sliced into ¼-inch strips
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
• For the stir fry:
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 8 oz cremini mushrooms, sliced
  • 1 medium onion, sliced
• For the sauce:
  • ¼ cup oyster sauce
  • 2 tbsp water
  • 1 tsp sesame oil

Instructions

1. Combine the pork strips with soy sauce and cornstarch in a medium bowl, tossing until evenly coated.
2. Let the pork marinate for 10 minutes at room temperature—this tenderizes the meat and helps the sauce cling better.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
4. Add the pork in a single layer and cook for 2 minutes without stirring to get a good sear.
5. Flip the pork and cook for another 2 minutes until browned but not fully cooked through, then transfer to a plate.
6. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
7. Sauté the garlic and ginger for 30 seconds until fragrant—be careful not to burn them, or they’ll turn bitter.
8. Add the sliced mushrooms and onion, stirring constantly for 4 minutes until the mushrooms release their liquid and the onion softens.
9. Whisk together the oyster sauce, water, and sesame oil in a small bowl.
10. Return the pork to the skillet and pour the sauce over everything.
11. Cook for 2 more minutes, stirring frequently, until the sauce thickens and coats the ingredients evenly.
12. Remove from heat when the pork is cooked through and the sauce is glossy.

Look at that glossy, saucy masterpiece! The pork stays wonderfully tender while the mushrooms soak up all that savory oyster sauce goodness. Serve it over fluffy rice to catch every last drop, or wrap it in lettuce cups for a crunchy, low-carb twist that’ll make you feel fancy without the effort.

Pineapple Pork Stir Fry with Bell Peppers

Just when you thought pineapple belonged only in tropical drinks and questionable pizza toppings, this vibrant stir fry crashes the party with sweet, savory, and seriously satisfying flavors that’ll make your taste buds do a happy dance.

Ingredients

For the Pork & Marinade

• 1 lb pork tenderloin, cut into ½-inch strips
• 2 tbsp soy sauce
• 1 tbsp cornstarch

For the Stir Fry

• 2 tbsp vegetable oil
• 1 red bell pepper, sliced into ¼-inch strips
• 1 yellow bell pepper, sliced into ¼-inch strips
• 1 cup fresh pineapple chunks (½-inch pieces)
• 2 cloves garlic, minced

For the Sauce

• ¼ cup pineapple juice
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger

Instructions

1. In a medium bowl, combine 1 lb pork strips, 2 tbsp soy sauce, and 1 tbsp cornstarch, tossing until each piece is evenly coated.
2. Let the pork marinate at room temperature for 15 minutes to tenderize the meat and help the sauce cling better during cooking.
3. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
4. Add the marinated pork to the hot skillet in a single layer, working in batches if needed to avoid crowding.
5. Cook the pork for 3–4 minutes, turning once, until it develops a golden-brown sear on both sides and is no longer pink in the center.
6. Transfer the cooked pork to a clean plate using a slotted spoon, leaving any oil and drippings in the skillet.
7. Add 1 sliced red bell pepper and 1 sliced yellow bell pepper to the same skillet, stirring frequently.
8. Sauté the peppers for 4–5 minutes until they soften slightly but still retain a crisp-tender bite and bright color.
9. Push the peppers to one side of the skillet and add 2 minced garlic cloves to the empty space, cooking for 30 seconds until fragrant.
10. Stir in 1 cup pineapple chunks and cook for 1 minute to lightly caramelize the edges.
11. Pour in the sauce mixture (¼ cup pineapple juice, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp grated ginger) and bring to a simmer.
12. Return the cooked pork to the skillet, tossing everything together until the sauce thickens and coats the ingredients evenly, about 2 minutes.

Vividly colorful and bursting with tangy-sweet pineapple against savory pork, this stir fry delivers a perfect crunch from the peppers and a glossy, sticky sauce that begs to be served over fluffy jasmine rice or tucked into warm tortillas for a fun, hands-on twist.

Garlic Chili Pork Stir Fry with Green Beans

Mmm, get ready to make your taste buds do a happy dance with this garlic chili pork stir fry that’s so flavorful, it might just upstage your favorite takeout joint. We’re talking tender pork, crisp green beans, and a sauce that packs a punch—without requiring a culinary degree. Let’s dive in and whip up something spectacular!

Ingredients

For the Pork and Marinade:
– 1 lb pork tenderloin, thinly sliced
– 2 tbsp soy sauce
– 1 tbsp cornstarch

For the Stir Fry:
– 1 tbsp vegetable oil
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 8 oz green beans, trimmed
– 2 tbsp chili garlic sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil

Instructions

1. In a medium bowl, combine the sliced pork, soy sauce, and cornstarch, tossing until the pork is evenly coated. Let it marinate for 10 minutes at room temperature.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add the marinated pork to the skillet in a single layer and cook for 3–4 minutes, flipping once, until the pork is browned and no longer pink inside.
4. Tip: Don’t overcrowd the skillet—cook in batches if needed to avoid steaming the pork.
5. Push the pork to one side of the skillet and add the minced garlic and grated ginger to the empty space. Sauté for 30 seconds until fragrant.
6. Add the trimmed green beans to the skillet and stir everything together.
7. Cook for 4–5 minutes, stirring occasionally, until the green beans are bright green and slightly tender but still crisp.
8. Tip: For extra crunch, blanch the green beans in boiling water for 2 minutes before adding to the stir fry.
9. Pour in the chili garlic sauce and rice vinegar, stirring to coat all ingredients evenly.
10. Continue cooking for 1–2 minutes until the sauce thickens slightly and clings to the pork and beans.
11. Drizzle with sesame oil and give it one final stir to combine.
12. Tip: Taste and adjust heat by adding more chili garlic sauce if you like it spicy!

Seriously, this dish is a texture lover’s dream—tender pork meets snappy green beans, all coated in a savory, spicy sauce that’s bold but balanced. Serve it over fluffy jasmine rice or stuff it into lettuce wraps for a low-carb twist that’s just as delicious.

Teriyaki Pork Stir Fry with Snap Peas

Sizzling up your weeknight dinner game just got exponentially more delicious with this teriyaki pork stir fry that’ll have your taste buds doing the cha-cha. Seriously, who needs takeout when you can whip up this flavor explosion in less time than it takes to scroll through streaming options? This dish brings together tender pork and crisp snap peas in a sweet-savory sauce that’s basically a party in your mouth.

Ingredients

For the sauce:
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 1 tbsp rice vinegar
– 1 tsp grated ginger
– 1 tsp minced garlic
– 1 tsp cornstarch
– 2 tbsp water

For the stir fry:
– 1 lb pork tenderloin, sliced into 1/4-inch strips
– 1 tbsp vegetable oil
– 8 oz snap peas, trimmed
– 1/2 cup sliced red bell pepper
– 2 green onions, sliced

Instructions

1. Whisk together soy sauce, brown sugar, rice vinegar, ginger, garlic, cornstarch, and water in a small bowl until the cornstarch dissolves completely.
2. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers and moves easily across the surface.
3. Add pork strips to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding.
4. Cook pork for 3-4 minutes, turning occasionally, until all pieces develop golden-brown edges and are no longer pink.
5. Transfer cooked pork to a clean plate using tongs or a slotted spoon.
6. Add snap peas and red bell pepper to the same skillet, stirring constantly for 2 minutes until vegetables brighten in color but remain crisp.
7. Pour the prepared sauce mixture into the skillet, stirring immediately to prevent cornstarch from clumping.
8. Cook the sauce for 1-2 minutes until it thickens noticeably and coats the back of a spoon.
9. Return the cooked pork to the skillet, tossing everything together until well coated with sauce.
10. Remove from heat and stir in green onions just before serving.

Ready to dive into this masterpiece? The tender pork practically melts in your mouth while the snap peas provide that satisfying crunch, all wrapped in a glossy, sweet-savory sauce that clings perfectly to every bite. Try serving it over fluffy jasmine rice or stuffing it into warm tortillas for an unexpected fusion twist that’ll make your dinner rotation infinitely more exciting.

Pork and Cabbage Stir Fry with Hoisin

Craving something that’ll make your taste buds do a happy dance without turning your kitchen into a war zone? This pork and cabbage stir fry with hoisin is here to save your weeknight—it’s faster than deciding what to watch on Netflix and packed with flavor that’ll have you sneaking bites straight from the pan. Seriously, who needs takeout when you can whip up this saucy, savory masterpiece in minutes?

Ingredients

For the sauce:
– 1/4 cup hoisin sauce
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil

For the stir fry:
– 1 lb pork tenderloin, thinly sliced into 1/4-inch strips
– 1 tbsp vegetable oil
– 4 cups shredded green cabbage
– 1/2 cup sliced carrots
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger

Instructions

1. In a small bowl, whisk together 1/4 cup hoisin sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil until smooth.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
3. Add 1 lb thinly sliced pork tenderloin to the hot skillet in a single layer.
4. Cook the pork for 3-4 minutes, stirring once, until it’s lightly browned and no longer pink.
5. Tip: Don’t overcrowd the pan—work in batches if needed for that perfect sear.
6. Push the pork to one side of the skillet and add 2 cloves minced garlic and 1 tsp grated ginger to the empty space.
7. Sauté the garlic and ginger for 30 seconds until fragrant but not browned.
8. Add 4 cups shredded cabbage and 1/2 cup sliced carrots to the skillet.
9. Stir-fry the vegetables for 4-5 minutes until the cabbage is wilted but still slightly crisp.
10. Tip: Keep the heat high and stir constantly to avoid soggy veggies.
11. Pour the prepared sauce over the pork and vegetables.
12. Toss everything together until evenly coated and heated through, about 1-2 minutes.
13. Tip: For extra gloss, let the sauce bubble for a final 30 seconds to thicken slightly.
14. Remove the skillet from the heat immediately.

You’ll love the tender pork mingling with the crisp-tender cabbage, all slicked in that sweet-salty hoisin glaze. Serve it over fluffy rice for a complete meal, or stuff it into warm tortillas for a fun fusion twist—either way, it’s a guaranteed crowd-pleaser that’ll disappear faster than you can say “seconds, please!”

Lemongrass Pork Stir Fry with Carrots

Juggling dinner plans while your stomach stages a full-blown protest? This lemongrass pork stir-fry swoops in like a culinary superhero, ready to rescue your taste buds from bland boredom in under 30 minutes. Just imagine tender pork, sweet carrots, and that zesty lemongrass kick all doing a happy dance in your mouth—no fancy skills required, promise!

Ingredients

For the Marinade

• 1 lb pork tenderloin, sliced into ¼-inch strips
• 2 tbsp minced lemongrass
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp brown sugar

For the Stir-Fry

• 2 tbsp vegetable oil
• 2 medium carrots, julienned into 2-inch matchsticks
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• ¼ cup chicken broth
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Combine pork strips, lemongrass, soy sauce, fish sauce, and brown sugar in a bowl, massaging gently to coat every piece.
2. Let the pork marinate at room temperature for 15 minutes—this tenderizes it without making it mushy, like a quick spa treatment for meat!
3. Heat vegetable oil in a large skillet or wok over high heat until it shimmers, about 1 minute.
4. Add marinated pork in a single layer and cook undisturbed for 2 minutes to develop a golden sear.
5. Flip pork strips and cook for another 2 minutes until no pink remains, then transfer to a clean plate.
6. Add carrots to the same skillet and stir-fry for 3 minutes until they brighten in color but still have a slight crunch.
7. Toss in garlic and ginger, stirring constantly for 30 seconds until fragrant—burnt garlic is the villain here, so keep it moving!
8. Pour in chicken broth, scraping up any browned bits from the skillet bottom with a wooden spoon.
9. Return cooked pork to the skillet, stirring to combine everything evenly.
10. Add the cornstarch-water mixture and cook for 1 minute, stirring until the sauce thickens and coats the ingredients glossy and perfect.

Lively textures play tag in this dish—the pork stays juicy, carrots add a crisp counterpoint, and that lemongrass-infused sauce clings to every bite like it’s never letting go. Serve it over steamed jasmine rice to soak up the goodness, or wrap it in butter lettuce cups for a hands-on meal that’s basically dinner and entertainment in one!

Pork and Zucchini Stir Fry with Sesame Oil

Tired of the same old dinner routine? This pork and zucchini stir fry is about to become your weeknight superhero—it’s faster than deciding what to binge-watch and packed with flavor that’ll make your taste buds do a happy dance. With a generous glug of sesame oil, it’s the cozy, savory hug your skillet’s been dreaming of.

Ingredients

• For the stir-fry: 1 lb pork tenderloin (thinly sliced), 2 medium zucchinis (sliced into ¼-inch rounds), 1 tbsp vegetable oil
• For the sauce: 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp sesame oil, 1 tsp grated ginger, 2 minced garlic cloves

Instructions

1. Heat a large skillet or wok over medium-high heat and add 1 tbsp vegetable oil, swirling to coat the surface evenly.
2. Add the sliced pork tenderloin in a single layer and cook for 3–4 minutes, flipping once, until the edges are lightly browned and no pink remains. Tip: Avoid overcrowding the pan to ensure a good sear instead of steaming the meat.
3. Transfer the cooked pork to a clean plate and set aside, covering loosely to keep warm.
4. In the same skillet, add the sliced zucchini and stir-fry for 4–5 minutes, until the pieces are tender-crisp and show light golden spots.
5. While the zucchini cooks, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp sesame oil, 1 tsp grated ginger, and 2 minced garlic cloves in a small bowl. Tip: Freshly grated ginger adds a zingy kick—skip the jarred stuff if you can!
6. Return the pork to the skillet with the zucchini and pour the sauce over everything.
7. Stir continuously for 1–2 minutes, until the sauce thickens slightly and coats the pork and zucchini evenly. Tip: Keep the heat medium-high to help the sauce reduce without burning.
8. Remove from heat and serve immediately.

Hearty and satisfying, this stir-fry boasts tender pork and zucchini with a glossy, savory-sweet sauce that clings to every bite. For a fun twist, pile it over fluffy jasmine rice or wrap it in warm tortillas for makeshift Asian-inspired tacos—it’s versatile enough to steal the spotlight any night of the week.

Five-Spice Pork Stir Fry with Bok Choy

Zesty, zingy, and zippy—this Five-Spice Pork Stir Fry with Bok Choy is the weeknight warrior you’ve been dreaming of, ready to rescue you from bland dinners and boring routines. It’s like a flavor party in your mouth, and everyone’s invited (even that one friend who claims they don’t like veggies). Trust me, your taste buds will thank you for this spicy, savory adventure.

Ingredients

• For the Pork: 1 lb pork tenderloin (thinly sliced), 1 tbsp vegetable oil
• For the Sauce: 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp five-spice powder, 1 tsp cornstarch, 1/4 cup water
• For the Stir Fry: 4 heads baby bok choy (chopped), 3 cloves garlic (minced), 1 tbsp fresh ginger (grated), 1/2 tsp red pepper flakes

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers (about 1 minute).
2. Add 1 lb thinly sliced pork tenderloin to the hot skillet in a single layer—don’t crowd the pan, or it’ll steam instead of sear (that’s tip #1: give the pork space for a golden crust!).
3. Cook the pork for 3–4 minutes, flipping once, until it’s browned and no longer pink inside.
4. Transfer the cooked pork to a clean plate and set aside.
5. In the same skillet, add 3 minced garlic cloves, 1 tbsp grated ginger, and 1/2 tsp red pepper flakes, stirring for 30 seconds until fragrant (tip #2: watch closely—garlic burns fast!).
6. Toss in 4 chopped heads of baby bok choy and stir-fry for 2–3 minutes until the leaves wilt and stems turn bright green.
7. Whisk together 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp five-spice powder, 1 tsp cornstarch, and 1/4 cup water in a small bowl until smooth.
8. Pour the sauce mixture into the skillet with the bok choy, stirring constantly as it thickens and bubbles (about 1–2 minutes).
9. Return the cooked pork to the skillet, tossing everything together until coated and heated through (tip #3: a quick toss ensures every bite is saucy and delicious!).

Savory, spicy, and seriously satisfying—this stir fry delivers tender pork with a hint of warmth from the five-spice, while the bok choy stays crisp-tender for the perfect crunch. Serve it over steamed rice or stuff it into lettuce cups for a low-carb twist that’ll make your dinner table the place to be.

Pork and Asparagus Stir Fry with Ginger

Vibrant, quick, and packed with personality, this pork and asparagus stir fry is the weeknight hero your skillet has been dreaming of. With ginger bringing the zing and asparagus adding that satisfying crunch, it’s a flavor fiesta that’ll have you ditching takeout menus for good.

Ingredients

• For the pork: 1 lb pork tenderloin (cut into ½-inch strips), 2 tbsp soy sauce, 1 tbsp cornstarch
• For the stir-fry: 1 tbsp vegetable oil, 1 lb asparagus (trimmed and cut into 2-inch pieces), 1 tbsp fresh ginger (minced), 2 cloves garlic (minced)
• For the sauce: ¼ cup chicken broth, 1 tbsp rice vinegar, 1 tsp sesame oil

Instructions

1. In a medium bowl, toss the pork strips with soy sauce and cornstarch until evenly coated. Tip: Let it sit for 5 minutes—this tenderizes the pork and helps the sauce cling later.
2. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add the pork in a single layer and cook for 2–3 minutes per side until browned and cooked through. Transfer to a plate.
4. In the same skillet, add asparagus and stir-fry for 3–4 minutes until bright green and crisp-tender. Tip: Don’t overcrowd the pan—work in batches if needed for that perfect sear.
5. Push asparagus to the sides, add ginger and garlic to the center, and cook for 30 seconds until fragrant.
6. Pour in chicken broth, rice vinegar, and sesame oil, scraping up any browned bits from the bottom of the skillet.
7. Return the pork to the skillet and toss everything together for 1–2 minutes until heated through and coated in sauce. Tip: Sauce should lightly thicken; if it’s too thin, let it bubble for an extra 30 seconds.

Unbelievably tender pork meets snappy asparagus in a glossy, ginger-kissed sauce that’s both savory and bright. Serve it over fluffy jasmine rice to soak up every drop, or wrap it in lettuce cups for a low-carb crunch that feels downright celebratory.

Pork and Snow Pea Stir Fry with Cashews

Sizzling, savory, and seriously satisfying—this pork and snow pea stir fry with cashews is the weeknight hero your skillet has been dreaming about, ready to rescue you from boring dinners in under 30 minutes.

Ingredients

• For the stir-fry:
  • 1 lb pork tenderloin, sliced into ¼-inch strips
  • 2 tbsp vegetable oil
  • 8 oz snow peas, trimmed
  • ½ cup roasted cashews
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
• For the sauce:
  • ¼ cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tsp cornstarch

Instructions

1. Whisk together soy sauce, rice vinegar, honey, and cornstarch in a small bowl until smooth.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
3. Add pork strips in a single layer and cook for 3–4 minutes, flipping once, until browned and no longer pink.
4. Transfer pork to a clean plate using tongs.
5. Add remaining 1 tbsp oil to the skillet and swirl to coat.
6. Toss in snow peas and stir-fry for 2 minutes until bright green but still crisp.
7. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
8. Return pork to the skillet and pour sauce over everything.
9. Cook, stirring continuously, for 1–2 minutes until sauce thickens and coats ingredients.
10. Turn off heat and fold in roasted cashews.

Every bite delivers a crunch from the snow peas, a buttery note from the cashews, and a savory-sweet glaze clinging to tender pork. Serve it over steamed jasmine rice or stuff it into lettuce cups for a low-carb twist that’s anything but boring.

Korean Gochujang Pork Stir Fry

Just when you thought your weeknight dinner rotation couldn’t get any more exciting, along comes this fiery Korean Gochujang Pork Stir Fry to save the day—it’s basically a flavor party in a pan that’ll make your taste buds do a happy dance.

Ingredients

• For the pork:
  • 1 lb pork shoulder, thinly sliced
  • 1 tbsp vegetable oil
• For the sauce:
  • 3 tbsp gochujang paste
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
• For the stir-fry:
  • 1 red bell pepper, sliced
  • 1 yellow onion, sliced
  • 2 green onions, chopped
  • 1 tbsp sesame seeds

Instructions

1. Whisk together gochujang paste, soy sauce, rice vinegar, honey, minced garlic, and sesame oil in a small bowl until smooth.
2. Heat vegetable oil in a large skillet or wok over medium-high heat until it shimmers.
3. Add thinly sliced pork shoulder to the hot skillet in a single layer.
4. Cook pork for 4–5 minutes, flipping once, until edges are lightly browned and no pink remains.
5. Transfer cooked pork to a clean plate using tongs.
6. Add sliced red bell pepper and yellow onion to the same skillet.
7. Stir-fry vegetables for 3–4 minutes until peppers are slightly softened but still crisp.
8. Return cooked pork to the skillet with the vegetables.
9. Pour prepared sauce over the pork and vegetables.
10. Toss everything together until evenly coated and sauce bubbles, about 1–2 minutes.
11. Sprinkle chopped green onions and sesame seeds over the stir-fry.
12. Remove skillet from heat and serve immediately.

Dig into that tender pork coated in a sticky, spicy-sweet glaze, with crisp-tender peppers adding a satisfying crunch—it’s a riot of textures that pairs perfectly with fluffy rice or tucked into lettuce cups for a low-carb twist.

Pork and Eggplant Stir Fry with Garlic Sauce

Zesty, zingy, and ready to rescue your dinner routine—this pork and eggplant stir fry with garlic sauce is the weeknight hero you didn’t know you needed. Imagine tender pork and silky eggplant waltzing in a savory-sweet garlic embrace, all while you master the art of stir-frying without breaking a sweat. Let’s turn your skillet into a flavor fiesta!

Ingredients

For the Pork and Eggplant:

• 1 lb pork loin, sliced into ¼-inch strips
• 1 medium eggplant, cut into 1-inch cubes
• 2 tbsp vegetable oil
• ½ tsp salt

For the Garlic Sauce:

• 4 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• ½ cup chicken broth
• 1 tsp cornstarch

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
2. Add the pork strips and salt, stirring constantly until the pork is no longer pink, approximately 4–5 minutes. Tip: Don’t overcrowd the pan—this ensures a golden sear instead of steaming!
3. Transfer the cooked pork to a plate and set aside.
4. Pour the remaining 1 tablespoon of vegetable oil into the same skillet.
5. Add the eggplant cubes and cook, stirring occasionally, until they soften and develop light brown edges, about 6–7 minutes.
6. Push the eggplant to one side of the skillet and add the minced garlic to the empty space.
7. Sauté the garlic for 30 seconds until fragrant but not browned. Tip: Burnt garlic turns bitter—keep it moving!
8. In a small bowl, whisk together soy sauce, rice vinegar, sugar, chicken broth, and cornstarch until smooth.
9. Pour the sauce mixture into the skillet, stirring to combine with the eggplant and garlic.
10. Return the cooked pork to the skillet and toss everything together.
11. Simmer the stir fry for 2–3 minutes, until the sauce thickens and coats the ingredients evenly. Tip: If the sauce thickens too quickly, add a splash of broth to loosen it up.

Fantastically tender pork and melt-in-your-mouth eggplant soak up that garlicky sauce like flavor sponges. Serve it over fluffy rice for a cozy meal, or wrap it in lettuce cups for a crunchy, low-carb twist—either way, your taste buds will throw a party!

Summary

Your weeknight dinner dilemmas are officially solved! These 18 spicy pork stir fry recipes deliver incredible flavor with minimal effort. We hope you find some new family favorites—try one tonight and let us know which one you loved most in the comments below. Don’t forget to share these delicious ideas with fellow food lovers by pinning this article to your Pinterest boards!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.