Sticky Chinese Pork Stir-Fry: A Delicious and Quick Dinner for Everyone
When it comes to creating a quick, flavorful, and nutritious dinner, nothing beats a good stir-fry. Sticky Chinese Pork Stir-Fry is the perfect dish for busy weeknights when you want something delicious without spending hours in the kitchen. This dish brings together tender slices of pork, fresh, crisp vegetables, and a sticky, savory sauce that’s loaded with Asian flavors. It’s simple to make, healthy, and customizable to your taste.
The pork is marinated with soy sauce, brown sugar, and Chinese five-spice powder, which gives it a deep, rich flavor. Stir-fried with fresh vegetables like snow peas, capsicum, and pak choy, this dish is vibrant in both taste and appearance.
Why This Sticky Chinese Pork Stir-Fry Is a Winner
There are several reasons why this stir-fry is a must-try. First, it’s incredibly quick to prepare. The pork gets a short marinade, which adds flavor while keeping the cooking time minimal. Second, the vegetables provide a healthy crunch, and you can easily swap them with what you have on hand. The dish is versatile—whether you want to use chicken, beef, or even tofu, the flavors remain delicious. Lastly, the sticky sauce, made with soy sauce, oyster sauce, and chicken stock, coats everything perfectly, ensuring each bite is bursting with flavor.
Ingredients for Sticky Chinese Pork Stir-Fry
600g pork loin medallions, thinly sliced
2 tbsp brown sugar (you can also use caster sugar)
1 ½ tbsp light soy sauce (use tamari for a gluten-free option)
½ tsp Chinese five-spice powder
2 tsp fish sauce
For the Stir-Fry:
200g dried rice stick noodles (gluten-free if needed)
1 ½ tbsp vegetable oil (or peanut oil)
1 red onion, halved and thinly sliced
2cm piece fresh ginger, finely grated
2 garlic cloves, crushed
1 red capsicum, thinly sliced
1 carrot, sliced diagonally
1 bunch baby pak choy, roughly chopped
250g snow peas, trimmed
¼ cup chicken stock (or vegetable stock)
¼ cup oyster sauce (gluten-free if needed)
¼ cup dry roasted cashews, unsalted
1 green onion, thinly sliced for garnish
1 long red chili, sliced diagonally for garnish
How to Make Sticky Chinese Pork Stir-Fry
Step 1: Marinate the Pork
Start by preparing the pork. In a medium bowl, combine the thinly sliced pork with brown sugar, light soy sauce, Chinese five-spice, and fish sauce. Toss to coat the pork evenly and let it marinate for 10-15 minutes. This will allow the pork to soak up all the flavors and create a beautifully caramelized finish when cooked.
Step 2: Cook the Rice Noodles
While the pork is marinating, cook the rice noodles according to the packet instructions. Once done, drain them well and cover them to keep warm. Rice noodles are a great gluten-free option, and they pair perfectly with the sticky sauce of this stir-fry.
Step 3: Stir-Fry the Pork
Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Once hot, add the marinated pork in batches, making sure not to overcrowd the pan. Stir-fry for 1-2 minutes or until the pork is golden and cooked through. Remove the pork from the wok and set it aside on a plate.
Step 4: Stir-Fry the Vegetables
In the same wok, add the remaining oil and turn up the heat to high. Add the onion, ginger, garlic, capsicum, and carrot. Stir-fry for about 5 minutes until the vegetables start to soften but still have a slight crunch. This keeps them fresh and flavorful.
Step 5: Bring It All Together
Once the vegetables are slightly tender, return the cooked pork to the wok. Add the pak choy, snow peas, chicken stock, and oyster sauce. Stir-fry everything together for 2-3 minutes until the pork is fully cooked and the snow peas are tender but still crisp. The sauce will thicken slightly and coat the pork and vegetables beautifully.
Step 6: Garnish and Serve
Once the stir-fry is ready, transfer it to a serving plate. Sprinkle the top with roasted cashews, green onions, and red chili slices for a bit of crunch and a pop of color. Serve the stir-fry with the rice noodles, and enjoy a flavorful meal that’s packed with Asian-inspired goodness.
Why Chinese Five-Spice is Essential
One of the key ingredients in this stir-fry is Chinese five-spice powder. This unique blend of spices—star anise, Sichuan pepper, cinnamon, cloves, and fennel seeds—adds a fragrant and slightly sweet flavor to the dish. It pairs exceptionally well with pork, bringing out the natural sweetness of the meat and adding a rich depth to the sauce. While you can use it sparingly, it’s what makes this stir-fry truly stand out.
Tips for Perfecting Your Stir-Fry
1. High Heat is Key: Stir-frying requires high heat to quickly cook the ingredients while keeping them crispy. Make sure your wok or frying pan is hot before adding the oil and ingredients. This helps the pork to sear quickly and the vegetables to stay vibrant and crunchy.
2. Don’t Overcrowd the Pan: Cook the pork in batches to avoid overcrowding. This ensures the pork browns evenly instead of steaming, giving it that delicious golden color.
3. Prep Everything Before You Start: Stir-frying happens fast, so it’s important to have all your ingredients chopped and ready to go before you start cooking. This way, you can focus on cooking without pausing to chop vegetables.
4. Customize the Veggies: While this recipe uses capsicum, snow peas, and pak choy, you can easily swap in other vegetables like mushrooms, zucchini, or broccoli. Just make sure to adjust the cooking times based on the vegetables you choose.
Final Thoughts
Sticky Chinese Pork Stir-Fry is the ultimate weeknight meal that combines speed, flavor, and nutrition. The pork is tender and flavorful, thanks to the quick marinade, while the vegetables provide a satisfying crunch. The sticky sauce, made with soy sauce, oyster sauce, and stock, ties everything together, creating a delicious dish that’s sure to impress.