Ginger-Scallion Pork Stir-Fry with Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Thinly sliced pork sizzles in a fragrant ginger-scotch sauce with crisp vegetables, served over steaming rice for a quick, satisfying meal. This asian ready in about 30 minutes pairs thinly sliced pork tenderloin, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Asian cuisine 500 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp minced ginger, 2 minced garlic cloves, 1 tsp cornstarch, and 2 tbsp water until smooth.
  2. Step 2: Heat 1 tbsp vegetable oil in a large skillet over high heat. Add 12 oz thinly sliced pork and stir-fry for 3-4 minutes until browned and cooked through. Remove and set aside.
  3. Step 3: Add remaining 1 tbsp vegetable oil to the skillet. Add white parts of 3 sliced scallions and stir-fry for 1 minute. Add 2 minced garlic cloves and stir for 30 seconds until fragrant.
  4. Step 4: Return pork to the skillet and pour in the sauce mixture. Cook for 2-3 minutes, stirring constantly, until sauce thickens and coats pork. Stir in green parts of scallions and cook for 30 seconds more. Serve over 4 cups cooked rice.

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Frequently asked questions

How long does Ginger-Scallion Pork Stir-Fry with Rice take to make?

Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginger-Scallion Pork Stir-Fry with Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced pork tenderloin from drying out.

Can I substitute ingredients in Ginger-Scallion Pork Stir-Fry with Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginger-Scallion Pork Stir-Fry with Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ginger-Scallion Pork Stir-Fry with Rice?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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