This spicy garlic pork stir fry is the perfect weeknight takeout fakeout! This stir fry is slightly spicy, full of garlic flavor, and packed with marinated pork, mushrooms, red bell pepper, and crispy steamed green beans.
My husband is a HUGE Chinese takeout fan. Anytime I’m all “I don’t want to cook. What should we get?” He replies “Chinese?!” Ugh. Here is the thing – not always a fan. I find the sauces thick and too sweet and the meat is questionable. That’s why I’m all about making it myself. I get to use up fresh vegetables and pack it full with however much fresh meat I want. PLUS I can turn up (or down) my desired heat level. Although, I’m pretty much in camp “PLEASE GIVE ME ALL THE SPICE!” I blame my father for this spicy love. However, I still can’t handle my dad’s hot sauce. It’s beyond hot. It’s like fire.
For this spicy garlic pork stir fry I used red bell pepper, mushrooms and green beans but feel free to use any vegetable you have on hand! The best part about a stir fry is that you can literally put whatever vegetables you have into your dish! I like to think of them as a “clean out the fridge” type of meal. To serve you can throw it over rice OR just eat it straight from the pan. My husband prefers the straight from the pan type of approach. Oh and this pan isn’t just any old pan. It’s the most beautiful stir fry pan EVER! I got to test out the Anolon Nouvelle Copper Stainless Steel 12.5-inch covered stir fry pan! It’s crazy beautiful (seriously, can we talk about how awesome shiny pans are?) and is perfect for all my home stir fry needs. It has nice high sides so you can really pack the stir fry with ALL THE THINGS!
So don’t be shy. Bust your Anolon pan and get to stir frying!
Looking for more takeout fakeout recipes? Try my healthier General Tso’s chicken, spicy pork noodle bowl, 20 minute healthier orange chicken, spicy cashew chicken or my spicy beef with peanuts. Also, it has just occurred to me that I love my food spicy!
Garlic Pork Stir Fry
Ingredients
For the marinade:
- 2 1/2 pounds sliced boneless pork chops
- 4 cloves garlic minced
- 2 tablespoons grated ginger
- 2 tablespoons low sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon chili garlic sauce
- 2 teaspoons fish sauce
For the sauce:
- 2 tablespoons rice wine vinegar
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon chili garlic sauce
- 1 tablespoon hoisin sauce
For the stir-fry:
- 2 tablespoons vegetable oil
- Marinated pork
- 2 cups sliced mushrooms
- 2 red bell peppers seeded and thinly sliced
- 1 pound green beans lightly steamed
- 1/4 cup chopped peanuts
- 1/4 cup diced green onions green part only
Instructions
For marinade:
- Add all ingredients to a large bowl and stir to combine and cover equally.
- Let the mixture sit in the refrigerator for at least 2 hours but up to 24 hours.
For sauce:
- Add all ingredients to a small bowl and whisk together, set aside.
For stir-fry:
- Once the oil is hot add in the marinated pork and cook while stirring the meat. You want the meat to no longer look pink on the outside but not 100% cooked through. This will not take too long since the meat is sliced.
- Take the meat out of the stir-fry pan and place it on a plate.
- In the pan add a little more oil (if needed) and add in the mushrooms and red bell pepper.
- Cook for 5-7 minutes to help soften both vegetables.
- Add the pork back to the stir-fry pan along with the green beans and sauce mixture.
- Stir to combine and let the sauce coat the whole mixture.
- Let the stir-fry cook for about 5 minutes to help thicken the sauce.
- Serve plain or with rice.