Name: Pork Stir Fry (Gluten-Free)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 tablespoon avocado or vegetable oil; 1 pound boneless pork chops, sliced into 1/4-inch thick strips against the grain; 1/2 cup shredded carrots; 1 cup snow peas; 3 green onions, chopped; 1 1/2 cups mushrooms, sliced; 8 ounces rice noodles, cooked according to package instructions; 1 cup chicken broth; 1/4 cup soy sauce; 2 tablespoons rice vinegar; 2 tablespoons corn starch; 1 tablespoon sesame oil; 1 tablespoon sugar, see Notes; 1 teaspoon grated ginger

Jump to Recipe Print Recipe

This pork stir fry requires just one pan and 20 minutes to make! It’s loaded with crisp, fresh vegetables and finished off with a savory sauce.

pork stir fry in a pan with tongs and lime wedges on the side

I don’t know about you, but I could always use more one-pan, 20 minute meals in my life! This is literally one of my favorite recipes to throw together after a long day when I don’t feel like cooking but also don’t feel like ordering/waiting for takeout.

What You Need To Make Pork Stir Fry

Boneless Pork Chops – The key here is slicing the pork chops against the grain. By slicing against the grain, we cut through the meat fibers making the pork much more tender and easier to chew. However, feel free to slice the pork into whatever sizes you’d like. I prefer about 1/4-inch slices of pork in my stir fry, but even smaller/thinner slices would taste great too! Just remember – the smaller the pieces, the faster they’ll cook. So keep an eye on the meat and remove it from the pan as soon as it’s cooked through.

Rice Noodles – There are an extensive variety of rice noodles out there and almost all will work in this easy recipe. I used pad thai rice noodles since they were the easiest to find and I enjoy their heartier texture. Though I’ve also made this stir fry with vermicelli rice noodles and with buckwheat noodles and both versions were delicious!

Fresh Ginger – Just one teaspoon of fresh grated ginger goes a long way in the sauce for this pork stir fry. I know fresh ginger isn’t a staple in most peoples homes, but I promise it will take all your stir fry/Asian sauces to the next level! The next time you’re at the store, pick up a knob of fresh ginger in the produce section. Once home, store it in the freezer to make it last longer. Fresh ginger is also a great and tasty addition to most teas, broths, and the occasional dessert!

Adjust This Recipe To Your Diet

Make it a Chicken Stir Fry: Simply substitute one pound of boneless skinless chicken breasts for the pork in this recipe.

Make it Paleo: To make this a paleo pork stir fry, replace the rice noodles with zucchini noodles, sugar with coconut sugar, and the corn starch with arrowroot starch!

Make it Vegan/Vegetarian: You can easily remove the meat from this recipe and either increase the amount of mushrooms or fry up some tofu to up the protein of this stir fry. Also, use vegetable broth instead of chicken broth for the sauce.

Tips For Making Pork Stir Fry

Keep the skillet at medium-high heat when cooking the veggies. The goal here is to very quickly sauté the vegetables and doing so at higher heat will help them maintain their delightful crunch!
Stir together the sauce for this pork stir fry in a bowl until all of the corn starch has dissolved. If any corn starch clumps are left behind, you risk having a lumpy sauce!
Get creative and make this recipe your own! I love throwing in whatever veggies I have in my fridge that are on the verge of going bad. This easy pork stir fry is the best way to use up leftover and/or your favorite produce!