Pork Stir Fry Bowl Recipe

Make Grandma's Garlicky Sauce

Warm 3 tbs neutral oil in a small saucepan over low heat. Add 6 minced garlic cloves and cook gently, stirring, until fragrant and lightly golden (1–2 minutes). Remove from heat and stir in 1 tsp red pepper flakes, 2 tbs low-sodium soy sauce, 1 tbs honey, and 1 tsp rice vinegar. Let cool; yields about 3/4 cup. Adjust spiciness with extra red pepper flakes or sriracha to taste.

Make Teriyaki Sauce (optional)

In a small saucepan combine 1 cup low-sodium soy sauce, 3 tbs brown sugar, 2 tbs mirin (or dry sherry), 1 minced garlic clove, and 1 tsp grated ginger. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Mix 1 tsp cornstarch with 1 tbs water to make a slurry, whisk into the simmering sauce and cook 1 minute until slightly thickened. Remove from heat and let cool to room temperature. Yields ~3/4 cup concentrated sauce (use full amount or thin with a splash of water to taste).

Cook Rice or Noodles

Cook 2 cups of your chosen base according to package instructions (for rice: rinse, then cook 1 cup dry rice yields ~2 cups cooked; for yakisoba: boil noodles, drain, rinse under warm water and toss with 1 tsp sesame oil to prevent sticking). Keep warm.

Thinly slice 1 lb pork across the grain into 1/8–1/4-inch strips. Pat dry with paper towels.

In a bowl toss the sliced pork with 2 tbs low-sodium soy sauce, 1 tsp cornstarch, 1/2 tsp kosher salt and 1/4 tsp black pepper. Let marinate 10–15 minutes while prepping vegetables. The cornstarch helps create a silky exterior when stir-fried.

Heat a large heavy skillet or wok over high heat until very hot. Add 1–2 tbs vegetable oil and swirl. Add pork in a single layer (work in batches if necessary) and spread out. Let sear without moving for 30 seconds, then stir-fry until pork is nearly cooked through and lightly browned, about 2–3 minutes. Remove pork to a plate and keep warm.

In the same hot pan add remaining 1 tbs oil if needed. Add minced garlic (3 cloves) and 1 tsp grated ginger; stir 15–20 seconds until aromatic but not burnt.

Add carrots and broccoli first (firmer vegetables) and stir-fry 1–2 minutes. Then add bell pepper and snap peas and continue to stir-fry another 1–2 minutes until vegetables are bright, crisp-tender.

Return the cooked pork to the pan along with sliced white parts of the green onions. Toss everything together for 30–45 seconds to combine.

Add 3/4 cup of your chosen sauce (either grandma's garlicky sauce or teriyaki). If using teriyaki and it seems thick, add a splash (1–2 tbs) water to reach a saucy consistency. Toss and cook 30–60 seconds until sauce coats the pork and vegetables and is heated through. Stir in 1 tsp rice vinegar and 1 tsp sesame oil to brighten flavors. Taste and adjust seasoning with salt, pepper or sriracha if you want more heat.

Turn off heat and fold in sliced green parts of the green onions.

Divide 2 cups cooked rice or prepared yakisoba noodles between 2 bowls (approximately 1 cup base per serving).

Top with equal portions of the pork and vegetable stir-fry.

Garnish each bowl with a sprinkle of toasted sesame seeds, 1 tbsp chopped cilantro or extra green onions, and a lime wedge. Serve immediately.