Get dinner on the table fast with this quick 20 minute hoisin pork stir fry. With tender strips of pork, crunchy vegetables and a whole lot of winter warmth thanks to the ginger and chilli, this is the perfect simple weeknight meal you’ll want to keep on rotation.
Here we are still talking about how to make weeknight dinners quick, simple and low fuss while still being full of flavour and cosy and comforting for the winter months.
I have never really considered a stir fry a winter meal. I make them mostly in summer when I want to eat bulk veggies and minimise my time standing over a hot stove. But this combination that goes heavy on the ginger and has a little extra spice from some optional chilli really just screamed healthy comfort food and I knew that you needed this recipe for your repertoire as well.
This recipe is inspired by one I received recently in a Marley Spoon meal delivery box. I’ve been loving this service recently when meal planning and grocery shopping feel a bit too much. Basically I just pick out my meals from their website and they deliver me all the ingredients and the recipes so I can whip up something delicious at home.
I’ve ordered a few stir fry meals from them, and while I have often found they lack a little bit of that punchy flavour that I like in a stir fry, I was certainly not disappointed by this version that used heaps of ginger and one of my all time favourite sauces, hoisin.
As soon as I had this flavour combo I knew I was going to be making a version that would become a regular meal in my house.
Ingredients you’ll need
You’ll need about 8 ingredients in total for this recipe including the vegetables and what you need to make the sauce. Nothing fancy here so you should be able to easily find everything at your local grocery shop.
- Pork – obviously, it’s our hero for this dish. I used pork loin steaks that I sliced up into strips, but if you can find strips already cut that’s a bonus for less prep needed. You could also use tenderloin sliced for this recipe as well.
- Vegetables – I’m using a combination of broccolini and green capsicum which is so good but really use what you like and have available as its pretty flexible.
- Garlic – because I love it and it adds even more flavour to this recipe
- Ginger – has to be fresh, this is the one thing I will push you on as a heap of freshly grated ginger is going to make the world of difference to the flavour
- Soy sauce – elevates the sauce and seasons the dish
- Hoisin sauce – it’s salty, it’s sweet, it’s rich with savoury umami flavour. This is one of my favourite sauces and pairs perfectly with the pork and the greens
- Chilli – I’m adding a little fresh birdseye chilli. I either cook it with the veggies or just serve it on top depending on how I’m feeling leaving the heat factor completely in your hands
How to make this hoisin pork stir fry
This really is such a simple meal to make, you just need a wok or a large frying pan.
Start by slicing up your pork if that’s not already done, then start slicing up your vegetables.
Next make your sauce by grating the garlic and fresh ginger into a jar with the soy and hoisin sauces and give a big shake to combine everything. It will be quite thick but that’s ok!
Heat your wok on high with a splash of oil and then fry off your pork, tossing to ensure it cooks evenly until slightly browning. Add half your sauce and mix to coat the pork. Once only just cooked, remove the pork from the wok and set aside.
With the wok still on the heat, add a little more oil and then the vegetables, tossing frequently so they don’t burn. Add the rest of the sauce and stir fry for a couple more minutes until the vegetables are tender.
Add the pork and all its sauce/juices back to the wok with the vegetables and mix through to combine and heat through.
Serve over a bed of fluffy white rice and top with some sliced chilli for a healthy and cosy weeknight meal.
Honestly I could eat a version of this every night of the week because it makes me feel good plus it’s got so much flavour thanks to the ginger and hoisin that it’s never boring.
If you’re thinking that winter is just about soups and stews and other delicious slow cooked things, think again and try this super quick, warm and comforting stir fry. I just know you’re going to love it!
More easy weeknight dinner ideas
20 Minute Hoisin Pork Stir Fry
- 500 grams pork strips or loin steaks sliced into strips
- 1 bunch broccolini (baby broccoli)
- 1 green capcicum
- 1 tablespoon soy sauce
- 2 tablespoons hoisin sauce
- 2 cloves garlic
- 1.5 inch piece fresh ginger
- 1 birdseye chilli optional
- 2 cups cooked white rice to serve
- Prepare your vegetables by cutting the broccolini in half lengthwise, and then widthwise and finely slicing the capsicum, discarding the seeds. Slice up the chilli if using.
- Make the sauce. Into a jar place the soy sauce and hoisin sauce. Peel the ginger and garlic and then using a fine grater or a microplane, grate into the jar with the sauce. Shake the jar to combine the sauce.
- Heat a wok or medium sized frying pan over high heat with a splash of canola oil or another light tasting cooking oil. When hot, add the pork strips and stir fry, moving the strips around the pan until they start to brown. Add about half of the sauce and toss through the pork until coated and the pork is almost cooked through. Remove from the pan and sit aside on a plate.
- Put the wok back on the heat with another splash of oil and add in your broccolini and capsicum. If you want a slightly milder flavour of the chilli through the dish you can also cook it with the veggies in this step, otherwise you can save it to serve on top. Add the remaining sauce and cook the veggies for a couple of minutes or until just starting to soften.
- Add the pork back into the wok (including any sauce/juices) with the vegetables and toss through to finish cooking and heat through for a couple of minutes.
- Serve immediately over a bed of cooked white rice and top with fresh chilli if desired.
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.