Japanese Ginger Pork Stir Fry
Ginger Pork Stir Fry (butaniku no shogayaki) – This traditional Japanese recipe makes the most moist and tender stir-fried pork tossed in a tantalizing garlic ginger sauce. Serve with rice and veggies in under 30 minutes!
Why We Love This Stir Fry Recipe
The simple Japanese Pork Stir Fry recipe ( butaniku no shogayaki) has so much deliciously bold flavor, that it makes the perfect centerpiece for any Japanese meal!
Tender pieces of pork are tossed in a gluten-free coating of cornstarch before quickly stir-fried until browned and tender. Then we add an unbelievably flavorful ginger garlic sauce to the hot skillet, which thickens slightly and perfectly holds onto the juicy little pork bites.
Between the sweet, savory, earthy garlic and spice-ful ginger flavors, each forkful is exciting and satisfying. And because the dish only takes about 20 minutes to make, it’s great to add some vibrance to the dinner table even on a busy weeknight. Serve this ginger pork stir-fry recipe with short grain rice and a side of sautéed bok choy for a complete dish the whole family will love!
Ingredients You Need
- Oil – I recommend coconut or avocado oil for high-heat cooking
- Pork tenderloin – trimmed if necessary, and cut into 1-inch pieces
- Onion – peeled and sliced thin
- Cornstarch – to lightly coat the pork and create a thick ginger garlic sauce
- White pepper – slightly milder that black pepper
- Soy sauce – low sodium, or sub with coconut aminos
- Mirin – or dry white wine
- Sugar – granulated white sugar or coconut sugar are best
- Ginger – freshly grated, or use concentrated ginger pasts
- Garlic – freshly minced, or use concentrated garlic paste
- Optional garnishes – sliced scallions and/or sesame seeds
How to Make Japanese Pork with Garlic Sauce
Slice the pork loin into ¼ inch rounds. Then slice each round into slivers. Sprinkle cornstarch and white pepper over the pork loin and toss to coat the strips in the cornstarch.
Slice the onion into ¼ slivers and grate fresh ginger.
In a small measuring pitcher, combine the soy sauce, mirin, granulated sugar, ginger, and garlic paste. Mix well.
Set a large skillet (or wok) over medium-high heat. Pour the oil into the skillet and swirl around the pan. Once hot, place the pork strips into the skillet and stir fry for 2-3 minutes to crisp-tender, until the edges are brown.
Add the onions and continue to stir fry for 1-2 minutes until the onions are seared around the edges.
Then pour the butaniku no shogayaki sauce into the pan.
Get the Complete (Printable) Ginger Pork Stir Fry Recipe Below. Enjoy!
Toss and simmer the pork and onions in the ginger sauce for 2-3 minutes until the sauce thickens around the pork.
- Protein – swap pork with small pieces of chicken, thinly sliced beef, or cubes of tofu
- Veggies – add some veggie power to the dish and add daikon radish, cabbage, red pepper, sliced carrots, water chestnuts, broccoli florets, mushrooms, or other hearty produce when you would typically stir fry the onions
- Soy sauce – substitute traditional soy sauce with GF soy sauce or coconut aminos
- Mirin – for a nonalcoholic recipe you can sub with rice vinegar
- Prep ahead – make the garlic ginger sauce a day or two in advance; store it in a sealed container in the fridge
Serve ginger pork stir fry over, or next to, fluffy white rice or hearty brown rice. Garnish the top with thinly sliced green onions and sesame seeds. For a low carb option, enjoy it with satisfying cauliflower rice.
Also, try this savory-sweet main dish with your choice of Asian-inspired sides... We love a simple sauteed bok choy, baby broccoli, or crisp green salad with homemade ginger dressing. Make it a full meal by also serving with other classic Japanese favorites like miso soup or clear soup, hibachi fried rice, or a bowl of ramen noodles.
Frequently Asked Questions
The spicy ginger and pungent garlic perfectly complement the lightly sweet and mild taste of the pork. Combined with savory soy sauce and tangy mirin, the entire dish has just the right notes of every flavor you could possibly love!
Yes, this gluten free recipe is quite healthy! Pork tenderloin is a rather lean source of protein, and you can pair the entree with any low-carb side dish you like. (*Use GF soy sauce!)
Chewy pork is typically the result of overcooking the meat. Quickly stir fry over very high heat to get a nice sear on the pork in just a couple of minutes, then add the remaining components. You do not want the meat just sitting in the hot skillet.
Let the pork stir fry cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
Looking for More Quick and Easy Recipes? Be Sure to Also Try:
- Black Pepper Chicken Stir Fry
- Easy Szechuan Beef
- Pork Sukiyaki
- Easy Vegan Stir Fry Sauce
- Spicy Thai Basil Chicken
- Simple Teriyaki Bowl with Chicken
Japanese Ginger Pork Stir Fry Recipe
- 2 tablespoons oil coconut or avocado oil
- 16 ounce pork tenderloin
- 1 cup onion sliced thin
- 3 tablespoons cornstarch
- ½ teaspoon white pepper
- 7 tablespoons soy sauce
- 4 tablespoons mirin
- 4 tablespoons granulated sugar
- 3 tablespoons freshly grated ginger or ginger paste
- 3 tablespoon garlic paste
- Optional garnish: sliced scallions, sesame seeds
- Slice the pork loin into ¼ inch rounds. Then slice each round into slivers. Sprinkle cornstarch and white pepper over the pork loin and toss to coat the strips in the cornstarch.
- Slice the onion into ¼ slivers and grate fresh ginger.
- In a small measuring pitcher, combine the soy sauce, mirin, granulated sugar, ginger, and garlic paste. Mix well.
- Set a large skillet (or wok) over medium-high to high heat. Pour the oil into the skillet and swirl around the pan. Once hot, place the pork strips into the skillet and stir fry for 2-3 minutes, until the edges are brown.
- Add the onions and continue to stir fry for 1-2 minutes until the onions are seared around the edges.
- Then pour the ginger sauce into the pan. Toss and simmer the pork and onions in the ginger sauce for 2-3 minutes until the sauce thickens around the pork.
- Serve warm with rice and sautéed vegetables on the side.