Pork Stir-Fry

This pork stir-fry uses cubed pork chops marinated in soy sauce and mustard, which is an unusual combo that works really well. The mustard adds a sharp, tangy bite that you don’t get from a typical Asian stir-fry sauce, and it helps tenderize the meat during the brief marinade.

Cooking everything in stages is what makes a stir-fry actually work at home. Onions and carrots go first since they need the most time, then zucchini and mushrooms get a quick 30-second flash in the hot pan. The pork gets its own turn so it sears instead of steaming. Everything comes back together at the end with halved cherry tomatoes that barely warm through.

This method keeps each vegetable at its ideal texture instead of turning everything into an overcooked, uniformly soft pile.

Chef Tips

• Cut the pork into even, small cubes so they cook through in 2 to 3 minutes. Large chunks need more time and overcook on the outside.
• Get the pan screaming hot before adding the meat. A cool pan steams instead of searing.
• Don’t crowd the pan. Cook in batches if needed so everything gets contact with the hot surface.
• Toss the cherry tomatoes in last. They just need to warm through and will burst if overcooked.

Variations

• Serve over ramen noodles or lo mein instead of regular egg noodles for a more substantial bowl.
• Add a splash of rice vinegar and a drizzle of sesame oil at the end for brighter Asian flavors.
• Swap pork for chicken breast or tofu for a lighter version.