Stir fried pork in sticky, sweet honey-ginger sauce is a quick and easy meal that’s made for busy weeknights.
This post was sponsored by the National Honey Board. Thank you for supporting the products that keep me inspired in the kitchen.
Lazy summer days are quickly transitioning into busy fall nights. I love this time of year, and even though I haven’t been in school in well over a decade I still have the urge to buy new notebooks, pens, and maybe even a new outfit or two. You can feel the excitement in the air – everyone seems to have a sense of urgency about themas they balance hectic schedules and try to soak up the last few long, mild nights before fall settles in.
These days, grilling is saved for lazy weekends. Weeknight dinners need to be on the table fast! Stir fry is perfect. This honey-ginger pork stir fry can be on the table in 15 minutes, with very little prep work needed and only one pan to wash.
Honey adds tons of flavor to the sauce, while balancing out the zesty flavors of ginger and garlic. It will make even the most adamant vegetable-haters eat every last bite! Honey also helps attract moisture and lock it in, keeping the pork extra juicy.
When I was in cooking school, the stir fry unit was one of my favorites. I’ve eaten plenty of stir fry in my life, but it wasn’t a technique that I had a lot of experience with before. As it turns out, stir fry is really easy and is perfect for busy nights!
Since the food cooks quickly over high heat, it’s important to take a few minutes to set everything up before you start. Cut your meat into bite-sized pieces, trim your vegetables, and mix up your sauce before you start cooking.
If you have a wok, now’s the time to pull it out. The sloped sides are specifically designed for dishes like this one: if food starts to get too hot, you can push it to the side where it’s cooler and less likely to burn. I don’t have a wok, so I use a large, heavy pan set over a small burner.
This recipe is delicious as it’s written, but feel free to get creative. Swap out the pork loin for chicken breast if that’s what you like. Or, try asparagus or snow peans in place of the green beans. If you want some heat, you can even sprinkle on some crushed red pepper or stir a teaspoon of chili paste into the sauce. The options are endless, which means you can make a new variation even week and it never gets old.
- ¼ cup honey
- 2 Tablespoons soy sauce
- 2 teaspoons cornstarch or tapioca starch
- 2 inches fresh ginger grated (about 2 teaspoons)
- 4 garlic cloves minced
- 2 tablespoons grapeseed oil or other neutral cooking oil
- 1 pound pork tenderloin cut into 1-inch pieces
- ½ pound green beans trimmed and cut in half (about 2 cups)
- cooked brown rice for serving
- In a small dish, combine the honey, soy sauce, cornstarch, ginger, and garlic. Set aside.
- Add the oil to a large skillet or wok set over high heat. When hot, add the pork. Cook, stirring frequently, until browned on all sides, about 5 minutes. Push the pork the the sides of the pan; add the green beans to the center. Cook, stirring frequently, until the beans and pork are cook through, another 3-5 minutes.
- Stir the sauce into the pan; cook 1 minute. Immediately remove from heat.
- Serve over brown rice.