Quick & Easy Pork Stir Fry

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 servings


An easy stir fry recipe with lean pork, vegetables and pineapple on the table in 30 minutes or less.


  • 4 cups prepared quick cooking rice (prepare according to package directions)
  • 1/2 cup water
  • 1/8 cup soy sauce
  • 1/8 cup teriyaki sauce
  • 2 teaspoons cornstarch
  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless center cut pork loin chops, cut into thin strips
  • 1 (16-ounce) bag frozen stir fry vegetables (I used peking stir fry which is broccoli, carrots, onions, green beans, pea pods & red peppers)
  • 1 cup (drained) canned pineapple chunks


  1. Prepare quick-cooking rice according to package directions.
  2. Meanwhile, in a small bowl, whisk together water, soy sauce, teriyaki sauce and cornstarch. Set aside.
  3. Heat olive oil in a large skillet over medium high heat. Add pork strips and cook for about 5 minutes (or until 145 degrees F), turning frequently.
  4. Add frozen stir fry vegetables and water/teriyaki/soy/cornstarch mixture and stir well to combine. Increase heat to high and bring to a gentle boil.
  5. Once mixture reaches a gentle boil, reduce heat to medium and cover. Cook for 5-7 minutes, or until vegetables are a crisp-tender consistency. Remove from heat and let stand for 5 minutes. Gently stir in pineapple chunks. Serve over rice.