I’m sharing my go-to Chinese pork strips recipe that’s ready in just 20 minutes. This savory stir-fry combines tender pork, crisp vegetables, and a flavorful sauce that’s sure to become a weeknight favorite.
With simple ingredients and straightforward instructions, you’ll achieve restaurant-quality results at home. Let’s get cooking and bring this delicious dish to your table tonight!
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Difficulty
Medium
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Diet
Meat
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Total Time
30 min
🔥
Calories
Med Cal
Ingredients for Chinese Pork Strips
Simple ingredients come together quickly to make this savory Chinese-inspired pork stir-fry.
For the best results, use thinly sliced pork—partially freezing the meat helps. Most grocery stores carry pre-sliced pork, or you can ask your butcher. Kikkoman is a reliable brand for soy sauce, and look for fresh ginger at the produce stand. The vegetables can be customized based on what’s in season.
No oyster sauce? Hoison sauce is a decent substitute, though it adds more sweetness. For a spicier kick, add 1-2 teaspoons of chili flakes with the garlic. Snow peas can be swapped with other quick-cooking veggies like broccoli or snap peas. If using frozen vegetables, thaw and pat dry before using.
This dish is best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a hot skillet to retain the crisp vegetables. The sauce may thicken upon cooling, so add a splash of water if needed to loosen it up.
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Why You’ll Love This Recipe
Quick Prep: I can whip up this Chinese pork strips recipe in under 30 minutes, which is a lifesaver on busy weeknights.
Garlic Magic: The combination of garlic cloves and soy sauce gives the pork an incredibly rich flavor that’s ridiculously good.
Meal Prep Master: This recipe is perfect for meal prep – I make a big batch on Sunday and use it for lunches throughout the week.
Leftover Love: I love that this recipe makes great leftovers, and the pork strips are just as tasty the next day, served cold or reheated.
Step-by-Step Instructions for Chinese Pork Strips
Here’s the method that brings this savory stir-fry together perfectly in minutes.
Step 1: Prepare the Pork and Marinade
Start by slicing the 1 lb Pork Tenderloin into thin strips, about ¼ inch thick. I like to partially freeze the meat for 15-20 minutes before slicing to make it firmer and easier to cut evenly. In a medium bowl, whisk together the 0.25 cup Soy Sauce and 2 tbsp Cornstarch until smooth. Add the sliced pork to this marinade and toss to coat. Let it sit for at least 10-15 minutes while you prepare the other ingredients.
The cornstarch helps tenderize the pork and creates a silky coating that absorbs the sauce beautifully. Make sure to use low-sodium soy sauce as it allows better control over the final saltiness of the dish.
Step 2: Sear the Pork to Perfection
Heat 1 tablespoon Vegetable Oil in a large skillet or wok over high heat until it shimmers. Add the marinated pork in a single layer (you may need to do this in batches depending on your pan size) and cook for 2-3 minutes until browned on all sides and cooked through. Remove the pork from the pan and set it aside on a plate. The internal temperature should reach 145°F for safe consumption.
Don’t overcrowd the pan as this can cause the meat to steam instead of sear. If needed, cook in multiple batches, adding more oil as necessary. You’ll notice the pork develops a nice crust on the outside while remaining tender within.
Step 3: Stir-Fry Aromatics and Vegetables
In the same pan, add the remaining 1 tablespoon Vegetable Oil if needed. Add the 3 cloves minced Garlic Cloves and 1 tablespoon grated Ginger, and stir-fry for 30 seconds until fragrant. Be careful not to burn the garlic as it can quickly become bitter. Next, add the 2 sliced Bell Peppers and cook for 2 minutes until they start to soften. Finally, add the 1 cup Snow Peas and continue cooking for another 1-2 minutes until the vegetables are tender-crisp.
The key to a great stir-fry is maintaining high heat throughout. This ensures the vegetables retain their crunch while developing a nice caramelized exterior. Keep everything moving in the pan to prevent burning.
Step 4: Combine and Finish the Dish
Return the cooked pork to the pan with the vegetables. Pour in the 2 tbsp Oyster Sauce (if using) and stir everything together. Cook for an additional 1 minute to allow the flavors to meld. Season with 0.5 tsp Black Pepper to taste. Finally, drizzle with 1 tsp Sesame Oil and toss to coat. The sesame oil adds a nutty aroma that elevates the entire dish.
Garnish with 0.25 cup chopped Green Onions just before serving. The freshness of the green onions provides a nice contrast to the savory sauce and tender pork. Serve immediately while hot, preferably with steamed rice or noodles to soak up the delicious sauce.
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Pro Tips For Making Chinese Pork Strips
Sear Immediately: Get your skillet or wok ripping hot before adding the pork strips—this creates that essential crust. I learned this the hard way—after burning three batches, I finally figured out that a screaming hot pan is non-negotiable for that perfect sear.
Don’t Overcoat: When coating pork strips with cornstarch, resist the urge to overdo it—too much can make them soggy. Just a light, even dusting will give you that great crispy exterior without overpowering the dish.
Mince Garlic Finely: Make sure to mince those garlic cloves super fine so they distribute evenly and cook quickly. My grandmother swore by this, and she was right: it actually changes the outcome of the dish.
Batch Cook: Cook the pork strips in batches if necessary, to avoid crowding the pan. Skipping this step can cause the temperature to drop, resulting in steamed rather than seared pork.
Pro Cooking Tips for Great chinese pork strips
Mastering the Stir-Fry Technique
The key to a great Chinese pork strips dish is maintaining high heat throughout the cooking process. This ensures that the vegetables retain their crunch while developing a nice caramelized exterior. I always use a large cast-iron skillet or wok for this recipe.
Perfecting the Pork Sear
To achieve that beautiful sear on the pork, make sure not to overcrowd the pan. Cook the marinated pork in batches if necessary, adding more oil as needed. This prevents the meat from steaming instead of searing, resulting in a nice crust on the outside while remaining tender within.
Balancing Flavors
The combination of soy sauce, oyster sauce (if using), and sesame oil creates a complex flavor profile. Start with low-sodium soy sauce to control saltiness, and adjust seasoning at the end. The sesame oil adds a nutty aroma that elevates the entire dish.
Vegetable Timing
Add vegetables in stages based on their cooking time. Start with the bell peppers as they take longer, then add the snow peas towards the end. This ensures that all vegetables are tender-crisp and retain their vibrant colors.
Finishing Touches
Garnish with chopped green onions just before serving to add freshness and visual appeal. Serve immediately over steamed rice or noodles to soak up the delicious sauce. For an extra kick, add 1-2 teaspoons of chili flakes with the garlic. 🔥
Equipment Tips
A well-seasoned wok or large skillet is essential for achieving that perfect stir-fry. If you don’t have a wok, a large cast-iron skillet works beautifully. Make sure your cooking vessel is hot before adding ingredients for the best results.
Nutrition Facts
Servings 4
Amount Per Serving
Calories 320kcal
% Daily Value
Total Fat 14g18%
Saturated Fat 3g15%
Cholesterol 60mg20%
Sodium 450mg20%
Total Carbohydrate 20g7%
Dietary Fiber 2g7%
Sugars 6g
Protein 28g56%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Frequently Asked Questions
1
Can I use chicken instead of pork?
Yes, you can substitute chicken breast or thighs for pork. Adjust cooking time to 5-6 minutes until chicken reaches 165°F. The marinade and cooking method remain the same.
2
How do I prevent the pork from becoming tough?
To keep pork tender, slice it thinly against the grain and marinate for at least 10-15 minutes. Cooking quickly over high heat also helps maintain tenderness. Don’t overcook—the internal temperature should reach 145°F.
3
Can I make this dish ahead of time?
You can prepare the marinade and slice the vegetables ahead of time. Store them separately in airtight containers in the refrigerator for up to 24 hours. Cook the dish just before serving for best results.
4
What can I serve with Chinese pork strips?
This dish pairs well with steamed jasmine rice, noodles, or stir-fried vegetables. For a complete meal, serve with a side of steamed bok choy or a simple cucumber salad.
I'm Nathan Turner, and I've been messing around with pots and pans since my Aunt Linda handed me a whisk at age six in her cramped Portland, Oregon kitchen, teaching me to stir roux while Fleetwood Mac played on her old boom box. The smell of sizzling garlic and butter still yanks me back to Sunday gravy sessions when she'd call me 'Little Chef' even though I could barely see over the counter. After college, I spent eight years in Chicago working in restaurant kitchens, learning more from burning my fingertips on sheet pans than any culinary textbook. These days, I live back in Portland with my wife Sophie, our daughter Maya (age 9), and our judgmental tuxedo cat Pickles. When I'm not experimenting with new recipes, I'm usually trail running in Forest Park or restoring vintage cast iron I find at garage sales. My proudest moment was Thanksgiving 2017 when my green bean casserole finally beat my cousin's at our family cook-off—he'd held the title since 2004, so that victory tasted better than the crispy onions on top.
