Get dinner on the table fast with this quick 20 minute hoisin pork stir fry. With tender strips of pork, crunchy vegetables and a super flavourful sauce combining hoisin, garlic and ginger, this is the perfect simple and healthy weeknight meal you’ll want to keep on rotation.
I love a simple and delicious dairy free dinner recipe that is not only quick and easy to make, but is also healthy and nutritious as well. That’s exactly what we have here with this flavourful hoisin pork stir fry.
This easy stir fry recipe combines tender pieces of pork with crunchy green vegetables and an aromatic and easy sauce that comes together with little fuss and preparation. Serve it over rice with all that sauce and you have a simple but delicious dinner.
Originally inspired my a Marley Spoon meal delivery kit meal, this pork stir fry with hoisin sauce has become a regular in my house when I need a quick and healthy meal.
If you love the flavours of this recipe, then definitely make my quick and easy hoisin chicken stir fry which also comes together in just 20 minutes.
Key Ingredients
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 or even in your pantry!
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- 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 – adding even more flavour to this recipe, feel free to measure with your heart.
- 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 of this sauce.
- 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 – optional of course, but I like to add a little fresh 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.
Equipment and Tools
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- Wok – a wok is going to help ensure you get a even, hot, heat distribution while cooking which is essential for stir fry. Plus the flavour is so much better when cooking with a wok!
- Wok Spatula – makes tossing and flipping the ingredients while stir frying super easy, while ensuring that they cook evenly.
Step-By-Step Instructions
As with any stir fry, the first step is to complete all of your prep as once you start cooking, things move pretty quickly.
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 canola 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 cooked white rice or noodles, and top with some sliced chilli for a healthy and cosy weeknight meal.
Storage and Reheating Instructions
This is a great recipe to make ahead as meal prep. To store, allow the dish to cool down and then transfer the pork stir fry and rice to an airtight containers in individual serves and refrigerate for up to 3 days.
You can reheat in a microwave or on the stovetop. If reheating on the stovetop, add a small splash of water or soy sauce to prevent the dish from drying out. Heat until the pork is hot all the way through and the rice is steaming.
👉Tip! If you’re making this as meal prep, undercook the vegetables slightly so they remain crisp after reheating.
Recipe FAQs
Yes, you can substitute the pork with chicken breast, beef strips, or even tofu for a vegetarian option.
For tofu, I recommend instead of stir frying it, cube the tofu and then coat the tofu pieces in some sauce and then just gently fry them up in a pan until the sauce gets a bit golden and crispy on the outside. Follow the rest of the steps as written.
Yes, simply use gluten-free soy sauce or tamari and check that your hoisin sauce is also gluten-free.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More quick and easy weeknight dinners:
Gnocchi Puttanesca (Vegan!)
Burger Bowls
Chicken Satay Noodles
20 Minute Chilli Beef Noodles
20 Minute Hoisin Pork Stir Fry
Equipment
Ingredients
- 500 grams pork strips or loin steaks sliced into strips
- 1 bunch broccolini (baby broccoli)
- 1 green capsicum/bell pepper
- 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
Instructions
- 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.
Notes
Nutrition
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.
This recipe was originally published on July 15th, 2021 and has been republished to include more helpful information and new photos.
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