Pork Stir Fry (How to Velvet Pork)

Are you ready to get woking? This easy Pork Stir Fry will have dinner on the table in a flash! It’s loaded with fresh veggies and has a great homemade stir fry sauce.

What’s great about this recipe is that it’s totally customizable. I can use any cut of pork I have on hand, and I can throw in whatever veggies I’m craving that day.

There’s just one thing though. To get that super tender, melt in your mouth meat you get at Chinese take out places, you need one special little technique. Come, I’ll teach you…

Have you ever noticed how soft the meat is at Chinese restaurants? I mean, that’s surely chicken breast meat, but a newborn could chew it. So how come when I try to stir fry with the stuff it turns out hard and rubbery?

I mean, I cut it thinly against the grain, make sure not to overcrowd, etc, etc… So what’s going wrong? That my friends, is the secret to this recipe, and is something you’ll want to incorporate into all your future stir fry dishes: velveting.

Velveting is a Chinese cooking technique that involves a marinade containing certain ingredients (I won’t go into the science here), that preserves the moisture in the meat and keeps the fibers tender.

As Jason recently bought a very large piece of pork loin that was on sale, I decided to experiment. I must say, it was a big success!

How to Velvet Pork

First, I slice the pork very thinly, about ⅛ inch thick, cutting against the grain. If it’s tough to slice that thin, I pop it in the freezer for a bit. This makes it way easier to cut.

Next, I whip up a marinade using water, Chinese cooking wine, oyster sauce, and a bit of baking soda. I mix it all together and let the meat soak up those flavors.

Finally, I add in some oil and cornstarch to the marinade. Then, I let the meat hang out and soak up all that goodness while I prep the rest of my ingredients.

This same technique works great on chicken breast!

So, that’s the big secret to that tender, velvety meat texture Chinese restaurant stir fry dishes have. Shhh…

Ingredients Needed

As mentioned above, this is very versatile. Feel free to use whatever veggies you like. This is what I used today:

• Pork – This time I used loin, which worked perfectly after velveting. Shoulder would also work well.
• Onion
• Mushrooms
• Bell Peppers
• Carrots
• Snow Peas
• Cashews
• Aromatics – Ginger and garlic.
• Sauces – Soy, oyster, hoisin and honey.

Easy Pork Stir Fry Recipe

Once your meat is velveted and the veggies cut, this goes together really fast!

I heat up some oil in my wok over high heat. A large cast iron or non-stick skillet works too, if you don’t have a wok.

Once the oil is hot, I add the pork in a single layer. I let it sit without stirring for about 30 seconds, then I give it a quick stir. I cook it just until it turns opaque, then I remove it from the wok and set it aside on a plate. It’s important not to overcook it here, because it’ll keep cooking once I add it back to the stir fry later on.

I reduce the heat to medium-high and add a bit more oil to the wok. Then, I toss in the onion, mushrooms, bell peppers, carrots, and cashews. I stir-fry them for about 5 minutes until they start to soften up.

Once the veggies and cashews are looking good, I add in the aromatics – garlic, ginger, and green onions. I cook them for just about a minute until they become fragrant.

Finally, it’s time to add in the sauce! I pour it into the wok and give everything a good stir to coat it all with the sauce.

I let everything cook for a few more minutes until the sauce starts simmering. Then, I stir in the snow peas and the cooked pork, making sure they’re nicely coated in the sauce. I let them cook for about another minute until the snow peas are tender-crisp and the pork is heated through.

Once it’s ready, I serve it up immediately with rice or our easy Spicy Asian Noodles.

Variations

• Spicy Szechuan Stir Fry: Sometimes, I incorporate pork belly, Szechuan peppercorns, and chili bean paste for a richer and spicier taste. I like to garnish this version with some green onions and sprinkle sesame seeds on top
• Thai-Inspired: To give it some Thai flavors, I add fish sauce to the mix and toss in some Thai basil at the end. To finish it off, I garnish with crushed peanuts and give it a squeeze of fresh lime juice when serving.
• Korean-Style: When I crave a little heat, I mix in gochujang (Korean chili paste) for a deep, spicy flavor.
• Sweet and Sour Pork: Other times, I replace the sauce with our homemade Sweet and Sour Sauce and toss in some pineapples, bell peppers, and onions.

So there you go friends, a quick weeknight dinner and a secret Chinese restaurant cooking technique in one post… how cool!

If you love my version of pork stir fry, please leave a star rating and comment, I love to hear from you. And spread the love by sharing GypsyPlate on social media.

And if it’s your first time here, be sure to subscribe to our mailing list, we’re always cooking up new recipes for you! Also check our other cracking Asian Recipes.

For more easy weeknight dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…

Easy Pork Stir Fry, on our Gypsy Plate… enjoy!

Try these other popular stir fry recipes!
Kung Pao Chicken
Mongolian Ground Beef
Ground Turkey Stir Fry
Thai Basil Chicken
Hunan Shrimp
Dragon Chicken
Nasi Goreng

Pork Stir Fry (How to Velvet Pork)

Yield: 4-5 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This easy Pork Stir Fry whips up in no time. Loaded with fresh veggies and tender pork, it's a perfect weeknight dinner idea!

Print

Ingredients

For the Pork

• 1 pound pork (we used loin)
• 1.5 Tbsp water
• 2 tsp Chinese wine
• 2 tsp oyster sauce
• 2 tsp corn starch
• 1.5 tsp cooking oil
• ½ tsp baking soda

For Stir Fry Sauce

• 3 Tbsp water
• 2 Tbsp soy sauce
• 2 Tbsp honey
• 1 Tbsp oyster sauce
• 1 Tbsp hoisin sauce

For Stir Fry

• 2 Tbsp cooking oil, divided
• 1 small onion, chopped
• 3 bell peppers, chopped (we used red, yellow and green)
• 3 carrots, sliced
• 6oz mushrooms, sliced
• ⅓ cup cashews
• 1 tsp red chili flakes
• 4-5 garlic cloves, finely chopped
• 1 Tbsp fresh ginger, finely chopped
• 6oz snow peas

Instructions

To Velvet Pork

1. Slice pork very thinly (about ⅛ inch) against the grain, and place in a bowl.
2. In a separate bowl, mix water, Chinese cooking wine, oyster sauce and baking soda. Pour over pork and mix together well with hands. Allow the liquids to absorb into meat.
3. Stir in corn starch and 1.5 tablespoons of oil. Allow the meat to marinate while you prep the other ingredients
   

Stir Fry

1. Heat one tablespoon of oil in a wok over high heat.
2. Once hot, add in the pork in a single layer. Leave it undisturbed for 30 seconds, then give it a stir. Cook just until opaque, them remove to a plate.
3. Reduce heat to medium high. Add remaining tablespoon of oil, then add in onion, peppers, carrots, mushrooms, cashews and red chili flakes. Stir fry about 5 minutes.
4. Add in aromatics (ginger and garlic). Cook for a minute, then add in sauce.
5. Cook for a few minutes, till the sauce starts simmering. Stir in the snow peas and pork, cook for about another minute, then serve with your favorite rice or noodles.

Notes

1. Leftovers: Pork stir fry is great as leftovers, as all the flavors blend well while it sits in the refrigerator. Simply store the leftovers in an air tight container and place in the refrigerator for up to 5 days. When you’re ready to eat, simply reheat it in the microwave until the stir fry is heated thorough. You can also reheat on the stove top over medium high heat in an oiled skillet.

Nutrition Information

Yield 5 Serving Size 1
Amount Per Serving Calories 439Total Fat 25gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 17gCholesterol 80mgSodium 824mgCarbohydrates 27gFiber 4gSugar 14gProtein 29g

Nutrition information calculated by Nutritionix.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.