Honey Pork Stir-Fry

READY IN: 50mins
Recipe by noway

A recipe from one of those small community cookbooks that we have modified for our tastes by cutting the amount of meat in half and adding extra veggies! Like any stir-fry, this one is very versatile and you could use almost any veggies that you like. We have also added baby corn and red bell pepper before. *Updated: The review by LARavenscroft reminded me that we usually do 1.5 times or double the amount of sauce, depending on the amount of veggies we are using, so please update accordingly if you feel it needs more sauce.

Top Review by PaulaG

This recipe has a nice flavor and makes a quick meal. I did make a few changes. The pork was trimmed in the squares and then browned in a small amount of peanut oil. Baby cut carrots were cut into strips and added to the pan along with the mushrooms and snow peas. They were cooked until crisp tender. The orange pepper (as that is what I had) was cut into strips and added for a few minutes before stirring in the sauce along with the cornstarch. The sauce thickened nicely and actually made more than was needed for the dish. It was served over Recipe #308293 by PanNan. Made for *ZWT6*

Ingredients Nutrition


  1. Cut pork into 1 inch squares. Brown in large skillet over medium high heat, stirring frequently.
  2. Combine chicken broth, honey, soy sauce, vinegar, ginger, and garlic powder. (See note on sauce above).
  3. Add to skillet, cover and cook for 15 minutes.
  4. Add vegetables, cook for another 10-15 minutes, until at the preferred crispness.
  5. Thicken sauce with cornstarch and water.
  6. Serve over rice. I like jasmine or basmati.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a