Five-Spice Pork Stir Fry
A delicious and versatile dish featuring tender marinated pork stir-fried with vibrant vegetables and flavored with aromatic five-spice powder.
Ingredients
For the Pork Marinade
- 1 pound pork tenderloin, thinly sliced against the grain Substitute with beef bites or steak bites for variation.
- 2 tablespoons soy sauce (light or low-sodium)
- 1 tablespoon Shaoxing wine Substitute with dry sherry or rice wine vinegar.
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1 tablespoon Chinese five-spice powder
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 inch ginger, grated
For the Stir Fry
- 3 tablespoons vegetable oil (divided)
- 1 medium onion, thinly sliced
- 2 cups snow peas, trimmed
- 8 oz mushrooms, sliced (shiitake preferred) Button mushrooms work too.
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce Substitute with hoisin sauce for a vegetarian option.
- 1 tablespoon brown sugar
- 1 teaspoon additional five-spice powder
- 1/2 cup chicken broth Substitute with vegetable broth.
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For Garnish
- Sliced green onions
- Toasted sesame seeds
- Fresh cilantro leaves
- Red chili slices (optional)
Instructions
Preparation
- Slice pork tenderloin against the grain into thin strips about 1/4-inch thick.
- Combine marinade ingredients in a bowl and whisk until cornstarch is dissolved.
- Coat pork evenly with marinade, cover, and let marinate for 15 minutes.
Prepare Sauce and Vegetables
- Mix sauce ingredients in a bowl and set aside.
- Prepare vegetables by slicing and arranging them by cooking time.
Cooking the Pork
- Heat wok over high heat and add vegetable oil.
- Add marinated pork and sear for 30 seconds, then stir-fry until cooked through.
Cooking the Vegetables
- Add more oil to the wok and stir-fry the onions for 1 minute.
- Add carrots and bell peppers, stir-frying each for an additional minute.
- Continue with mushrooms and snow peas, cooking until crisp-tender.
Combining Everything
- Return pork to the wok, add sauce, and bring to a simmer.
- Stir in cornstarch slurry and cook until thickened.
Garnishing and Serving
- Transfer stir-fry to a platter and garnish with green onions, sesame seeds, cilantro, and chili slices.
- Serve immediately with steamed rice or noodles.
Notes
For variations like spicy Szechuan or citrus-infused, refer to section on variations.