Sticky Pork Stir Fry Recipe with a Quick Glossy Sauce

Sticky pork stir fry pairs tender strips of pork with crisp broccoli and pepper in a glossy soy, ginger, and honey sauce. It comes together quickly in one pan, and the cornstarch thickens the sauce so it clings to the meat and vegetables instead of pooling at the bottom of the plate.

This is a flexible home-style stir fry rather than a single regional or traditional formula: adjust the vegetables and the balance of sweet, salty, and tangy flavors to suit your table.

Ingredients

1¼ lb (567 g) pork tenderloin, trimmed
⅓ cup (80 ml) low-sodium soy sauce
¼ cup (60 ml) water, for the sauce
3 tbsp (63 g) honey
1 tbsp (15 ml) unseasoned rice vinegar
1 tbsp (8 g) cornstarch
1 tsp (5 ml) toasted sesame oil
2 tsp (10 g) finely grated fresh ginger
2 garlic cloves (about 6 g), finely minced
3 cups (270 g) small broccoli florets
1 medium red bell pepper (about 150 g), thinly sliced
1 tbsp (15 ml) neutral cooking oil, such as canola or avocado oil
1 tsp (5 ml) neutral cooking oil, for the second batch
2 tbsp (30 ml) water, for steaming the broccoli
3 green onions (about 45 g), thinly sliced
¼ tsp (0.5 g) ground black pepper, optional

Instructions

Prepare the pork and vegetables. Pat the pork dry, trim away any silverskin, and slice it across the grain into strips about ¼ inch (6 mm) thick. Keeping the strips a similar size helps them cook at the same pace. Cut the broccoli into small florets, slice the bell pepper, and slice the green onions, keeping the white and green parts together or separate as you prefer. Set out the ingredients before heating the pan; stir frying moves quickly once it starts.
Mix the sauce. In a bowl or measuring jug, whisk together the soy sauce, ¼ cup (60 ml) water, honey, rice vinegar, cornstarch, sesame oil, ginger, garlic, and optional black pepper until no dry cornstarch remains. Whisk again just before adding it to the pan, because cornstarch settles if the mixture sits. The sauce will look thin now; it thickens as it heats.
Cook the broccoli and pepper. Heat a large wok or wide skillet over medium-high heat. Add the tablespoon of neutral oil, then the broccoli and 2 tablespoons (30 ml) water. Cover for about 2 minutes, just until the broccoli turns bright green and is beginning to become tender. Uncover, add the bell pepper, and stir-fry for about 1 minute. Transfer the vegetables to a plate. They should still have some bite because they will return to the pan later.
Stir-fry the pork in batches. Let the pan heat again, then add 1 teaspoon (5 ml) oil. Add half of the pork in one layer, leaving space between strips. Cook, turning or stirring, for about 2 minutes, until the pieces are browned and nearly cooked through; transfer them to a clean plate. Add the remaining pork and cook it the same way, for about 2 minutes. If the pan is crowded, work in smaller batches rather than piling the meat up, which makes it steam and release liquid. Check the thickest strips with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork.
Rest the pork. Once the pork reaches 145°F (63°C), let it rest for 3 minutes on its clean plate. Keep any juices to add back to the pan. The rest is part of the safe cooking time for whole-cut pork, so do not skip it or use the visual color of the meat as the only doneness check.
Thicken the sauce and finish. Whisk the sauce again, then pour it into the hot pan. Stir for about 1 minute, until it bubbles and begins to look glossy. Return the vegetables and rested pork, along with the pork juices, to the pan. Toss for another minute, coating everything evenly. The sauce should cling to the ingredients; if it thickens too much, stir in water 1 tablespoon (15 ml) at a time. Remove the pan from the heat and scatter over the green onions.
Serve while hot. Divide the pork and vegetables among four plates or bowls, spooning any remaining sauce over the top. Serve promptly with rice, noodles, or another accompaniment.

Tips

Slice across the grain. Look for the direction of the fine muscle lines and cut across them, rather than along them. Shorter muscle fibers make the cooked pork easier to bite. If the tenderloin is difficult to slice, place it in the freezer for 15 to 20 minutes first; it should firm up without freezing solid.
Give the pan room. A crowded skillet cools down and makes the pork shed moisture, so the meat can turn pale and chewy instead of browning. Cook in batches, and let the pan get hot again between them. A wide skillet works if you do not have a wok.
Choose a practical soy sauce substitute. Tamari can replace soy sauce in the same amount, though some brands are saltier, so choose a low-sodium version if possible. Coconut aminos are another option, but they are milder and sweeter; reduce the honey to 2 tablespoons (42 g), then taste the finished sauce before adding more sweetness.
Keep the glaze balanced. Honey gives the sauce its sticky texture and sweetness, while rice vinegar prevents it from tasting flat. If you use seasoned rice vinegar, which may already contain sugar and salt, start with 2 teaspoons (10 ml) and taste before adding more. Avoid boiling the sauce for a long time: it can become too thick or overly sweet.

Serving Suggestions

Steamed jasmine or long-grain rice makes a simple base that catches the sauce; plan on about ¾ cup (140 g) uncooked rice for four servings if you want a generous accompaniment. Rice is not included in the ingredient list because it can be cooked separately while you prepare the stir fry. For a different texture, serve the pork over cooked noodles, or spoon it into lettuce leaves for a lighter, hand-held meal.

Add a fresh side if you want contrast with the sweet-savory glaze. Cucumber slices dressed with a little rice vinegar, a bowl of clear soup, or extra steamed greens all work without competing with the ginger and garlic. Put chili crisp or sliced fresh chili on the table for people who prefer more heat, rather than making the whole pan spicy.

Variations

Change the vegetables: Snow peas, thinly sliced carrots, bok choy, mushrooms, or green beans can replace some or all of the broccoli and pepper. Cut firm vegetables into small pieces and give them a little extra time in the pan; delicate greens need only a brief toss at the end. Keep the total quantity close to the recipe amount so the sauce can coat everything.

Make it spicy or citrusy: Add ½ teaspoon (2 g) red pepper flakes to the sauce for a gentle warmth, or add more to taste. For a citrus note, finish with 1 teaspoon (5 ml) lime juice and a little finely grated zest after taking the pan off the heat. These additions change the flavor but do not require changing the cooking method.

Use another cut: Pork loin can stand in for tenderloin; trim it well and slice it across the grain. It is lean, so avoid overcooking it. Thinly sliced boneless chicken can also be used, but poultry has a different safe minimum: cook it to 165°F (74°C), checked with a food thermometer, rather than using the pork temperature.

Adjust the sweetness: For a less sweet sauce, use 2 tablespoons (42 g) honey and add an extra teaspoon (5 ml) of rice vinegar if needed. The result will be less sticky, so let the sauce bubble until it coats the back of a spoon, while stirring and watching closely.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. They keep for 3 to 4 days in the refrigerator. The sauce may set or become thicker when cold, and the broccoli will soften during storage, but both are normal. For longer storage, freeze the cooled stir fry in a sealed, freezer-safe container for up to 2 months for best quality. Thaw it overnight in the refrigerator before reheating.

Reheat a portion in a skillet over medium heat with 1 or 2 tablespoons (15 to 30 ml) water, stirring until hot throughout. You can also microwave it in a covered, microwave-safe dish, stirring once during heating. Reheat leftovers to 165°F (74°C), as measured with a food thermometer. Add a small splash of water if the glaze becomes too thick; avoid repeatedly heating and cooling the same batch.

Frequently Asked Questions

Can I make sticky pork stir fry ahead?
You can slice the pork and vegetables and mix the sauce up to a day ahead, storing them separately in covered containers in the refrigerator. Keep raw pork away from ready-to-eat ingredients, and do not combine it with the sauce until you are ready to cook. The finished stir fry is best freshly made because the vegetables lose some crispness as they sit.

Why did my pork turn out tough?
Common causes are cutting with the grain, cooking too long, or putting too much meat in the pan at once. Slice across the grain, keep the strips thin and even, and cook in batches. Use a thermometer rather than extending the cooking time based only on color; once the pork reaches the safe temperature and completes its rest, the final brief toss with the sauce is enough.

How can I tell when the sauce is thick enough?
After it bubbles for about a minute, it should look shiny and lightly coat a spoon. It continues to thicken as it stands, so take it off the heat while it is still pourable. If it becomes gluey, loosen it with water a tablespoon at a time and toss until smooth.

Can I use frozen broccoli?
Yes. Thaw it and drain it well first, then pat away excess moisture so it does not water down the sauce. Since frozen broccoli is usually already partly tender, skip the covered steaming step and stir-fry it briefly with the pepper just to heat it through. Fresh broccoli gives a firmer, crisper result.

What can I use instead of cornstarch?
Arrowroot starch can be used in the same amount and mixed into the cold sauce before it goes into the pan. It produces a clear, glossy finish, though it can thin if boiled for a long time, so add it near the end and simmer briefly. Flour is not a direct one-for-one substitute here; it can make the glaze cloudy and pasty.

Is pork tenderloin the same as pork loin?
No. Tenderloin is a long, narrow, very lean cut, while pork loin is wider and thicker. Either can work when sliced into strips, but loin pieces may need slightly different cooking time depending on their thickness. For both whole cuts, check the thickest piece and follow the 145°F (63°C) temperature plus a 3-minute rest.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).