Stir-Fried Pork with Garlic and Chili in Soy Sauce

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 drafted and published.

A savory and mildly spicy stir-fried pork dish featuring garlic and chili, finished with a rich soy sauce glaze that perfectly coats tender pork slices. This Chinese-inspired pork recipe, ready in about 25 minutes, pairs pork shoulder, garlic cloves, red chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 10 min Cook: 15 min Serves 3 Chinese cuisine 320 cal/serving

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Ingredients

400 g, thinly sliced pork shoulder
5 cloves, minced garlic cloves
1 medium, thinly sliced red chili
3 tbsp soy sauce
1 tbsp dark soy sauce
1 tsp sugar
2 tbsp vegetable oil
2 stalks, chopped green onions
2 tbsp water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat until shimmering. Add 5 minced garlic cloves and 1 thinly sliced red chili, stir-frying for 30 seconds until fragrant but not browned.
Step 2: Add 400 g thinly sliced pork shoulder to the wok and stir-fry for 4-5 minutes until pork is browned and nearly cooked through.
Step 3: Pour in 3 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tsp sugar, and 2 tbsp water. Stir continuously and cook for 2 minutes until the sauce thickens and evenly coats the pork.
Step 4: Remove from heat and stir in 2 chopped green onions for freshness. Serve immediately with steamed rice.