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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!

Pork Stir Fry (Gluten-Free)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

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.

Ingredients

  • For the stir fry:
  • 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

  • For the sauce:
  • 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

Directions

  • Heat oil in a large skillet over medium-high heat, then add in the pork chops and a pinch of salt. Cook for 3 minutes or until cooked through, then remove from skillet and set aside.
  • Add in the carrots, snow peas, red bell pepper, green onions, and mushrooms – quickly sauté for 1-2 minutes.
  • Mix all sauce ingredients together in a bowl then add into the skillet along with the cooked pork.
  • Reduce heat to low and simmer until sauce has thickened, then add in the cooked noodles and toss to coat in the sauce.

Recipe Video

Notes

  • Sugar: You can use white sugar, coconut sugar, honey, or maple syrup!

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More Quick and Easy Dinner Recipes

This summer squash pasta is the perfect way to enjoy one of this season’s BEST vegetables! Fresh summer squash is quickly sautéed until perfectly tender then tossed with your favorite pasta. This simple weeknight meal is light, healthy, and comes together in under 20 minutes!

summer squash pasta being lifted off a plate with a fork

‘Tis the season! If you (like me) feel like you’re drowning in squash this summer, then you NEED to make this recipe. Summer squash peaks in the ….you guessed it – summer! My parents garden is currently being taken over by summer squash and zucchini. They have so much squash at this point that they have no clue what to do with it all! One solution to their problem is sending me home with massive bags of it every time I visit them. And while I still have a few squash sitting in my fridge right now, I was able to use some of them in this delicious pasta recipe!

I don’t know about you, but lately I’ve been a big fan of anything quick and easy when it comes to time spent in the kitchen. Hovering over a hot stove for more than 20 minutes sounds like pure torture in this city heat and humidity. Therefore, I’m on a mission to develop as many no-bake/cook recipes or ready in under 30 minutes recipes as possible! This specific vegan and gluten-free pasta recipe falls into the latter category, and for that reason alone we love it so much.

What You Need To Make Summer Squash Pasta

Summer Squash and/or Zucchini– This recipe is the perfect way to use up any leftover summer squash and/or zucchini in your garden! Simply wash and then slice at least two of them, then throw them in this recipe. If you like your pasta extra squash-y (new word – squashy!) feel free to add an extra squash or two in there. The more, the merrier when it comes to this summer squash pasta!

Pasta – I used Jovial Brown Rice Gluten-Free Farfalle pasta in my dish, however you can use whatever kind of pasta you’d like in this recipe. Rigatoni, orecchiette, ziti, penne, or really any pasta shape would work here. If you’re gluten-free like me, I highly recommend the Jovial pasta as it tastes incredibly similar to the real thing.

Basil – Continuing on with the summer trend, this herb flourishes in the warm weather! Basil really helps pack on the freshness in this simple pasta dish. If you don’t have basil, you can use fresh parsley instead.

Adjust This Recipe To Your Diet

  • Add Dairy: Finish this summer squash pasta off with a sprinkling of freshly grated parmesan cheese for a delightful, savory bite!
  • Make it Paleo: You can easily make this dish paleo by doubling up on the squash and removing the pasta from this recipe. It’ll be more of a side dish than a main course, but will still taste totally delicious!

Summer Squash Pasta (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

This summer squash pasta is the perfect way to enjoy one of this season’s BEST vegetables! Fresh summer squash is quickly sautéed until perfectly tender then tossed with your favorite pasta. This simple weeknight meal is light, healthy, and comes together in under 20 minutes!

Ingredients

  • 12 ounces pasta, see Notes

  • 1/4 cup olive oil

  • 5 garlic cloves, minced

  • 2 summer squash and/or zucchini, sliced into 1/4-inch thick slices

  • 1/2 teaspoon salt

  • 1/4 teaspoon red pepper flakes

  • 2 tablespoons lemon juice

  • 1/4 cup fresh basil

Directions

  • Cook pasta according to package instructions until al dente.
  • Heat olive oil in a large skillet over medium heat, add in the garlic and cook for 1-2 minutes or until fragrant.
  • Add in the squash and/or zucchini along with the salt, cook 10-15 minutes, tossing every few minutes.
  • Transfer cooked and drained pasta to the skillet along with red pepper flakes and lemon juice, toss everything together.
  • Remove from heat, add in basil, and serve immediately.

Recipe Video

Notes

  • Pasta: I used gluten-free farfalle pasta in this recipe, though you can use any kind of pasta you’d like!

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More Quick and Easy Pasta Recipes

This orzo salad is quick, simple, and loaded with flavor! This delicious, naturally vegan dish is easily made gluten-free with the use of your favorite gluten-free orzo or rice. The addition of fresh herbs and vegetables take this orzo salad above and beyond!

Overhead image of a bowl of orzo salad with basil and a fork on the side.

I can’t tell you how happy it makes me to walk into the grocery store these days and see SUCH a variety of fresh spring produce! Like, give me allllllll the spring produce. Just toss it all in my cart, I’ll figure out something to do with it. And that’s pretty much how this orzo salad was created. I needed a way to jam as many fresh vegetables and herbs into a dish as possible, without it tasting too healthy. I mean we’re all about healthy around here, but too healthy ends up tasting like the earth, so we need to avoid that. In this salad – the orzo will keep you satisfied, the chickpeas will keep you full, and the veggies will keep you feeling your best! Now this orzo salad is a well-rounded dish, if I’ve ever heard of one.

Make it Gluten-Free

  • Use Gluten-Free Orzo: There are a handful of gluten-free orzos out there. I’ve personally tried the Jovial Grain Free Cassava Orzo and can couch for its tastiness. Though feel free to use whatever gluten-free orzo you love in this recipe.
  • Use Rice Instead of Orzo: Rice would make a delicious gluten-free substitute in this orzo salad! Simply cook 1 1/2 cups of brown or white rice in 3 cups of vegetable broth and use just as you would the orzo in this recipe.

What You Need To Make Orzo Salad

Chickpeas – Chickpeas give this otherwise light orzo salad a bit of heartiness. This starchy protein is mild in flavor, not at all taking away from the flavors of this dish. Feel free to use your favorite white bean in place of the chickpeas in this recipe, or even add some roasted chicken if you’d like!

Arugula – I love arugula for its peppery, almost spicy taste. Arugula is another layer of both health and flavor in this recipe. Though if you don’t like arugula, you can use fresh spinach instead.

White Wine Vinegar – White wine vinegar is slightly more mild and less acidic than most other vinegars. If you don’t have white wine vinegar, then I suggest picking up a bottle next time you’re at the store. It not only tastes great in this orzo salad recipe, but would make a great addition to most other salads. Though if you can’t find white wine vinegar, you can use apple cider vinegar instead.

Orzo Salad

0 from 0 votes
Recipe by Samantha Russo Course: MainCuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

7

minutes
Total time

17

minutes

This orzo salad is quick, simple, and loaded with flavor! This delicious, naturally vegan dish is easily made gluten-free with the use of your favorite gluten-free orzo or rice. The addition of fresh herbs and vegetables take this orzo salad above and beyond!

Ingredients

  • 1 1/2 cups orzo, see Notes

  • 4 cups vegetable broth, see Notes

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1/2 cup chopped red onion

  • 1/2 cup cherry tomatoes, halved

  • 1 cup chopped cucumber

  • 1 cup arugula

  • 1/2 cup fresh chopped basil

  • For the dressing:
  • 1/2 cup olive oil

  • 3 tablespoons white wine vinegar

  • 1 tablespoon lemon juice

  • 2 teaspoons dried Italian seasoning

  • 1 teaspoon salt

  • 1 teaspoon honey, use maple syrup if vegan

  • 1/4 teaspoon black pepper

Directions

  • Bring vegetable broth to a boil in a large pot, add in the orzo and cook for about 7 minutes or until al dente.Orzo Salad Process Photo 1
  • Drain orzo then set aside in a large bowl to cool.
  • While orzo cools, make the dressing by adding all dressing ingredients to a bowl and whisking to combine.Orzo Salad Process Photo 2
  • Add remaining ingredients to the orzo along with the dressing, then toss to combine.Orzo Salad Process Photo 3

Notes

  • Orzo: You can easily make this recipe gluten-free by using gluten-free orzo or rice instead. For more information, see the section above titled “Make it Gluten-Free.”
  • Vegetable Broth: Feel free to use chicken broth instead of vegetable broth in this recipe.

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