I share a quick Honey Pork Stir Fry that combines a garlicky honey glaze with crisp veggies to get a healthy weeknight dinner on the table in under 20 minutes.

Jump to Recipe

I never thought a quick weeknight dinner could feel this loud and alive, until I made my Garlic Pork Stir Fry. Riding on the edge between sticky and savory, thin slices of pork tenderloin and lots of minced garlic collide into something that tastes like cheating, but its not.

It has flashes of sweet and sharp that make you pause mid bite, wondering how something so fast got so memorable. I still cant explain the small things that happen to your fork when you take a bite, they just do.

Trust me this will be the thing you sneak a second serving of.

Ingredients

Print Recipe (No Advertisments)

Pork tenderloin: lean, high in protein, stays tender and juicy when sliced thin
Garlic: pungent, low calorie, adds savory depth and a big aromatic punch
Ginger: warm, anti inflammatory root, bright zing that cuts richness and aids digestion
Honey: natural sweetener, adds caramel notes, mostly carbs so use moderate amounts
Low sodium soy sauce: salty, umami rich, brings savory depth and balances sweetness
Rice vinegar: bright acid, lightly sour, helps balance the sweet and savory flavors
Broccoli: fiber rich and vitamin packed, offers crunch and earthy freshness in every bite
Cornstarch: thickens sauces for a glossy coating, mainly carbs but makes textures great
Sesame oil: small amount gives toasted aroma and rich mouthfeel, best used sparingly

Ingredient Quantities

1 lb (450 g) pork tenderloin thinly sliced

1 tbsp low sodium soy sauce (for marinade)

2 tbsp cornstarch, divided

2 tbsp vegetable oil, divided

4 garlic cloves, minced

1 tbsp fresh ginger, grated

1/3 cup honey (real honey works best)

1/4 cup low sodium soy sauce

2 tbsp rice vinegar

1 tbsp sesame oil

1/4 cup water

1 red bell pepper, thinly sliced

2 cups broccoli florets

3 green onions, sliced

Salt and black pepper, to taste

Cooked rice or noodles for serving (optional)

1 tsp toasted sesame seeds for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Slice pork thin, toss with 1 tbsp low sodium soy sauce, 1 tbsp cornstarch, a pinch of salt and black pepper, mix well and let sit about 10 minutes so it firms up a bit.

2. Whisk together the sauce: 1/3 cup honey, 1/4 cup low sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1/4 cup water and the remaining 1 tbsp cornstarch until smooth.

3. Heat a large skillet or wok over high heat until very hot, add 1 tbsp vegetable oil and swirl to coat. don’t overcrowd the pan, cook in two batches if needed.

4. Add the pork in a single layer, leave it 1 to 2 minutes to sear, then stir-fry another 1 to 2 minutes until just cooked through, remove pork to a plate.

5. Add the other 1 tbsp vegetable oil to the pan, toss in the 4 minced garlic cloves and 1 tbsp grated ginger, stir 20 to 30 seconds until fragrant but not browned.

6. Add the thinly sliced red bell pepper and 2 cups broccoli florets, stir-fry 2 to 3 minutes until crisp tender, season lightly with salt and pepper.

7. Return the pork to the pan, pour in the prepared sauce and stir constantly until the sauce thickens and glossy and everything is well coated, about 1 to 2 minutes; if it gets too thick add a splash of water.

8. Stir in the 3 sliced green onions, taste and adjust seasoning if needed.

9. Serve immediately over cooked rice or noodles if you like, sprinkle 1 tsp toasted sesame seeds on top for garnish.

Equipment Needed

1. Large skillet or wok, big and hot so you dont overcrowd the pork
2. Chef’s knife, sharp for thin pork slices and veg
3. Cutting board, preferably 2 so raw meat stays separate
4. Two mixing bowls, one to marinate the pork and one to whisk the sauce
5. Measuring cups and spoons, for honey, soy, cornstarch, etc
6. Whisk, to get the sauce smooth and lump free
7. Spatula or wooden spoon, for stir frying and scraping the pan
8. Tongs, to sear and transfer the pork quickly
9. Microplane or fine grater, for grating fresh ginger (and garlic if you like)
10. Plate or shallow dish, to rest the cooked pork before returning it to the pan

FAQ

Q: How long should I marinate the pork? A: About 10 to 30 minutes is plenty. The 1 tbsp soy and 1 tbsp cornstarch help tenderize and give a silky coating. Don’t leave it all day or the cornstarch can get a bit slimy.

Q: How do I keep the pork juicy and not overcook it? A: Slice thin and cook on high heat in batches so the pan stays hot. Each slice only needs about 2 to 4 minutes total, stir frying until just cooked through. Overcrowding the pan makes it steam and get tough.

Q: Why are there 2 tbsp cornstarch and how do I use it? A: One tbsp goes in the marinade to velvet the meat, the other is for a slurry to thicken the sauce. Mix that second tbsp with the 1/4 cup water before adding it to the pan so you don't get lumps, simmer 30–60 seconds till glossy.

Q: Can I swap ingredients for allergies or preferences? A: Sure. Use tamari or coconut aminos instead of soy for gluten free, swap honey for maple or brown sugar if needed, and any neutral oil for the veg oil. Keep the sesame oil for flavor but you can cut it if you dont like it.

Q: Can I make this ahead or store leftovers? A: Yes, make and cool, then store in an airtight container in the fridge 3 to 4 days. Reheat gently with a splash of water to loosen the sauce. You can freeze up to 2 months but pork texture might change a bit.

Q: What should I serve with it and any quick garnish ideas? A: Serve over rice or noodles, toss with the sliced red pepper and broccoli, and top with sliced green onions and toasted sesame seeds. If you like heat, sprinkle chili flakes or a drizzle of sriracha.

Juicy Garlic Pork Stir Recipe Substitutions and Variations

Pork tenderloin -> boneless chicken breast or thighs (slice thin, thighs need a bit longer), firm tofu (press then thinly slice), or thinly sliced flank/skirt steak (cook quicker).
Low sodium soy sauce -> tamari for gluten free, coconut aminos for lower salt and a sweeter note, or regular soy sauce if that’s what you have.
Cornstarch -> arrowroot powder 1:1 (gives a clear glossy sauce), tapioca or potato starch 1:1; arrowroot can be a bit fragile with long high heat.
Honey -> maple syrup or agave nectar 1:1, or brown sugar (dissolve a bit in warm water first so it mixes evenly).

Pro Tips

1) Slice across the grain and pat the pork dry before tossing with the soy and cornstarch. That little dry time helps the cornstarch cling so the meat gets a silky coating not a gummy one. If you want extra tender meat try a tiny pinch of baking soda in the marinade for 10 minutes, rinse quick and pat dry first.

2) Don’t crowd the pan, cook the pork in batches so each slice can sear and get color. If you stuff the pan it steams and you lose that caramelized bite you want.

3) Mix the cornstarch into cold water first so the sauce goes smooth, then whisk into the honey soy mix. Taste before you add more soy since brands vary, and if the sauce tightens up too fast add a splash of water. Finish with sesame oil and green onions off the direct heat so you keep their fragrance.

4) Keep the veggies crisp by stir frying fast or pre blanching broccoli for 30 seconds and shocking it in cold water. Add garlic and ginger last and watch them closely, they go from fragrant to bitter in a blink.