Stir-Fried Pork with Barley and Ginger-Garlic Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender strips of pork stir-fried with barley and a vibrant ginger-garlic sauce, delivering a satisfying gluten-containing meal rich in texture. This Asian-inspired gluten-free recipe, ready in about 50 minutes, pairs pork tenderloin, thinly sliced, pearled barley, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 10 min Cook: 40 min Serves 4 Asian cuisine 420 cal/serving

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Ingredients

1 lb pork tenderloin, thinly sliced
3/4 cup pearled barley
2 cups water
1 tbsp ginger, minced
2 garlic cloves, minced
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1/4 cup green onions, sliced
1/4 tsp red chili flakes
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Rinse 3/4 cup pearled barley under cold water, then combine with 2 cups water in a pot. Bring to a boil, reduce heat to low, cover, and simmer for 30-35 minutes until barley is tender and water is absorbed. Set aside.
Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 1 lb thinly sliced pork tenderloin and stir-fry for 4-5 minutes until pork is just cooked through and starting to brown.
Step 3: Add 1 tbsp minced ginger and 2 minced garlic cloves to the pork, stirring constantly for 1 minute until fragrant.
Step 4: Stir in 3 tbsp soy sauce, 1 tbsp sesame oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red chili flakes. Cook for 2 minutes until sauce thickens slightly and coats the pork.
Step 5: Add the cooked barley and 1/4 cup sliced green onions to the wok, tossing everything together over medium heat for another 2 minutes until heated through. Serve immediately for a flavorful gluten-rich stir fry.