Ginger Pork Stir Fry Japanese Recipe

Why We Love This Stir Fry Recipe

The simple Japanese Pork Stir Fry recipe ( butaniku no shogayaki) has so much deliciously bold flavor, that it makes the perfect centerpiece for any Japanese meal! Tender pieces of pork are tossed in a gluten-free coating of cornstarch before quickly stir-fried until browned and tender. Then we add an unbelievably flavorful ginger garlic sauce to the hot skillet, which thickens slightly and perfectly holds onto the juicy little pork bites. Between the sweet, savory, earthy garlic and spice-ful ginger flavors, each forkful is exciting and satisfying. And because the dish only takes about 20 minutes to make, it’s great to add some vibrance to the dinner table even on a busy weeknight. Serve this ginger pork stir-fry recipe with short grain rice and a side of sautéed bok choy for a complete dish the whole family will love!

Ingredients You Need

Oil – I recommend coconut or avocado oil for high-heat cooking Pork tenderloin – trimmed if necessary, and cut into 1-inch pieces Onion – peeled and sliced thin Cornstarch – to lightly coat the pork and create a thick ginger garlic sauce White pepper – slightly milder that black pepper Soy sauce – low sodium, or sub with coconut aminos Mirin – or dry white wine Sugar – granulated white sugar or coconut sugar are best Ginger – freshly grated, or use concentrated ginger paste Garlic – freshly minced, or use concentrated garlic paste Optional garnishes – sliced scallions and/or sesame seeds

How to Make Japanese Pork with Garlic Sauce

Slice the pork loin into ¼ inch rounds. Then slice each round into slivers. Sprinkle cornstarch and white pepper over the pork loin and toss to coat the strips in the cornstarch. Slice the onion into ¼ slivers and grate fresh ginger. In a small measuring pitcher, combine the soy sauce, mirin, granulated sugar, ginger, and garlic paste. Mix well. Set a large skillet (or wok) over medium-high heat. Pour the oil into the skillet and swirl around the pan. Once hot, place the pork strips into the skillet and stir fry for 2-3 minutes to crisp-tender, until the edges are brown. Add the onions and continue to stir fry for 1-2 minutes until the onions are seared around the edges. Then pour the butaniku no shogayaki sauce into the pan. Toss and simmer the pork and onions in the ginger sauce for 2-3 minutes until the sauce thickens around the pork.

Recipe Variations

Protein – swap pork with small pieces of chicken, thinly sliced beef, or cubes of tofu Veggies – add some veggie power to the dish and add daikon radish, cabbage, red pepper, sliced carrots, water chestnuts, broccoli florets, mushrooms, or other hearty produce when you would typically stir fry the onions Soy sauce – substitute traditional soy sauce with GF soy sauce or coconut aminos Mirin – for a nonalcoholic recipe you can sub with rice vinegar Prep ahead – make the garlic ginger sauce a day or two in advance; store it in a sealed container in the fridge

Serving Suggestions

Serve ginger pork stir fry over, or next to, fluffy white rice or hearty brown rice. Garnish the top with thinly sliced green onions and sesame seeds. For a low carb option, enjoy it with satisfying cauliflower rice. Also, try this savory-sweet main dish with your choice of Asian-inspired sides… We love a simple sauteed bok choy, baby broccoli, or crisp green salad with homemade ginger dressing. Make it a full meal by also serving with other classic Japanese favorites like miso soup or clear soup, hibachi fried rice, or a bowl of ramen noodles.

Tips & Tricks

Don’t over cook the pork! Quickly sear the pork on a high heat, and make sure it doesn’t good for too long or it can become tough. Add noodles! Instead of rice, you can add some cooked noodles to the stir fry and coat them in the sauce and serve! For best results, use fresh garlic and ginger! This will create the best ginger pork stir fry possible.