Stir-Fry Pork with Vegetables Recipe - DWC Magazine

Stir-Fry Pork with Vegetables Recipe

Stir-frying is a cornerstone of Asian cooking, blending vibrant ingredients, sizzling techniques, and bold flavours into every dish. Did you know stir-frying originated in China during the Han Dynasty (202 BC – 220 AD) and became a cooking art with the invention of the wok?

This method spread across Asia, bringing us iconic dishes like this stir-fry pork, which combines tender meat and colourful veggies with savoury sauces. Let’s honour this tradition by whipping up an easy, delicious version you can enjoy today.

WHAT YOU NEED (Serves 4)
400g Pork shoulder or loin, thinly sliced 
40ml Soy sauce
20ml Oyster sauce
10ml Sesame oil
10g Cornstarch
30ml Vegetable oil
3 cloves Garlic, minced
10g Ginger, finely julienned 
100g Red bell pepper, sliced 
200g Broccoli, cut into small florets 
100g Carrot, sliced thinly 
50g Green onions, chopped (white and green parts separated) 
10ml Dark soy sauce (optional, for a deeper colour) 
5g Sugar
A pinch of White pepper
50ml Water

METHOD

1. Combine the pork, 20ml soy sauce, 10ml oyster sauce, sesame oil, and cornstarch in a bowl. Let it rest for 20 minutes to soak in the flavours, making the pork juicy and tender.

2. Slice all vegetables before you start cooking—stir-frying happens fast! Blanch the broccoli in boiling water for 1 minute, then cool in ice water to keep its bright green colour.

3. Heat half the vegetable oil in a hot wok or frying pan. Stir-fry the pork in small batches to avoid steaming, cooking just until it browns. Set aside.

4. Add the remaining oil to the wok. Toss in garlic, ginger, and the white parts of the green onions. Stir-fry until fragrant, about 30 seconds.

5. Start with the carrots and bell peppers. Stir-fry for 2 minutes, then add the blanched broccoli. Keep the heat high and the veggies crisp.

6. Return the pork to the wok. Add the remaining soy sauce, oyster sauce, dark soy sauce (if using), sugar, and white pepper. Stir everything to coat evenly.

7. Pour in 50ml of water to create a light sauce, then let it simmer for 1-2 minutes. Adjust the seasonings to taste.

8. Sprinkle the green onion tops over the dish and give it a final toss.

STORAGE

If you have leftovers (lucky you!), let the stir-fry cool to room temperature before transferring it to an airtight container. Refrigerate for up to 3 days. To reheat, use a wok or skillet over medium heat to revive its flavours—add a splash of water if needed.

Freezing is possible, but note that the veggies may lose their crisp texture.

Serve with fresh steamed rice or noodles for a quick dinner that tastes just as good the second time around.

Let me know how your stir-fry adventure turns out or if you make any creative tweaks— we’d love to hear your stories! 

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