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The few times we get carry out, we have a favorite Chinese place we go to. Their family combos are to die for, and we always add on an extra order of their crispy cream cheese wontons.
Since we can’t get out as often as we would like, we’ve found its cheaper to make our favorite Asian inspired dishes ourselves. This pork stir fry gives you all the umami you’d expect from your favorite place with the ease of staying in home while you whip it up hot in your own wok!
We cook up our rice in our pressure cooker to make it fast and fluffy! No need to get a single function rice cooker!
We used a bag of frozen veggies from Costco to make ours. You can always substitute fresh produce in, but we find it is often cheaper to grab these veggies frozen – especially when they aren’t in season.
Ingredients
- 3 TBS olive oil, divided
- 3 lbs pork, cut into bite sized pieces
- 2 1/2 lbs frozen stir fry vegetables**
- 1 TBS garlic powder
- 2 tsp powdered ginger
- 3 TBS corn starch
- 6 TBS cold water
- 1 tsp chicken base
- 3/4 cup water
- 6 TBS soy sauce
- 3/4 cup honey
- 3 TBS toasted sesame oil
- 2 tsp or to taste crushed red pepper flakes
Instructions
- In a medium bowl, whisk corn starch and cold water. Add remaining sauce ingredients, mixing as you go. Set aside
- Add 1 1/2 TBS olive oil to deep skillet or wok and heat over medium high heat. Add pork, cook in batches if necessary, and add salt and pepper to taste as cooking. Cook for 5 minutes or until cooked through. Remove from pan.
- Add remaining oil and reduce heat to medium. Add frozen vegetables to pan, stirring occasionally until heated through but not soggy.
- Add garlic powder and powdered ginger and cook for a minute. Add pork back into pan, stirring to combine.
- Mix sauce again in case of separation. Our over meat and vegetables, stirring gently to coat.
- Increase heat and bring to a boil, stirring occasionally. Let boil for a minute.
- Remove from heat. Serve hot over rice.
Notes
**The frozen bag of vegetables we use includes: broccoli, sugar snap peas, green beans, carrots, mushrooms, red bell peppers, water chestnuts and yellow onions. You can use 2 1/2 lbs of whatever fresh vegetables you like. When cooking, cook vegetables until cooked through but still a little crisp.