Spicy Hoisin Pork Stir-Fry

By
Rhonda Parkinson
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Updated on 03/8/22
Chinese pork stir fry with vegetables on a plate with chopsticks and steamed rice in a bowl to the side.
enviromantic / Getty Images
Prep: 20 mins
Cook: 7 mins
Total: 27 mins
Servings: 4 servings
Nutrition Facts (per serving)
371 Calories
25g Fat
11g Carbs
25g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 371
% Daily Value*
Total Fat 25g 32%
Saturated Fat 5g 25%
Cholesterol 75mg 25%
Sodium 362mg 16%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 25g
Vitamin C 22mg 109%
Calcium 43mg 3%
Iron 2mg 11%
Potassium 516mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pork is marinated and stir-fried in a sweet and spicy hoisin sauce for a quick and easy dinner.

Ingredients

  • 3/4 pound boneless pork

For the Marinade:

  • 2 teaspoons Chinese rice wine

  • 1 teaspoon soy sauce

  • 1 pinch salt

  • 1 pinch freshly ground black pepper

For the Sauce:

  • 2 tablespoons hoisin sauce

  • 1 teaspoon soy sauce

  • 4 tablespoons water

For the Dish:

  • 3 1/2 tablespoons oil, for stir-frying, or as needed

  • 2 slices ginger

  • 6 ounces fresh snow peas

  • 1/4 teaspoon chile paste, optional

Steps to Make It

  1. Gather the ingredients.

  2. Cut the pork into 1/2-inch cubes.

  3. Add the marinade ingredients and marinate the pork for 20 minutes.

  4. In a small bowl, mix together the hoisin sauce, soy sauce, and water. Set aside.

  5. Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. When the oil is ready, add the pork. Stir-fry until it changes color and is nearly cooked through. Remove from the wok.

  6. Heat 1 1/2 tablespoons oil in the wok. Add the ginger and stir-fry until aromatic (about 30 seconds).

  7. Add the snow peas. Stir-fry for 1 minute.

  8. Season with salt, sugar, or soy sauce if desired, and stir-fry for 1 more minute.

  9. Push the snow peas up to the sides of the wok. Add the sauce in the middle. Heat briefly, then mix in with the snow peas.

  10. Add the pork back into the wok. Stir in the chile paste if using. Cook for another 30 seconds and serve hot.

Recipe Variations

  • Dry sherry is a good substitute for the Chinese rice wine.
  • For a more flavorful sauce, use chicken broth instead of water.