Oriental Pork Stir-Fry

Susan Feliciano


I think my mother got this recipe with a new electric skillet she bought sometime around 1969-1970. That was when making Asian food at home was taking on in popularity.
The vegetable ingredients can be very individual. We used to add water chestnuts to ours, and sometimes pineapple chunks.


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10 Min
20 Min


  • 1 lb
    boneless pork, cut in 1" cubes
  • 1
    beaten egg
  • 1/4 c
  • 1/4 c
    all-purpose flour
  • 1 1/4 c
    chicken broth, divided
  • 1/2 tsp
  • ·
    cooking oil, such as peanut or safflower
  • 1 large
    bell pepper, diced
  • 1/2 c
    sliced carrot
  • 1 small
    jar sliced mushrooms, drained (optional)
  • 1/2 c
    sliced white onion
  • 1 tsp
    minced garlic
  • 1/2 c
  • 1/3 c
    red wine vinegar
  • 1 Tbsp
    soy sauce
  • 2 Tbsp
    corn starch
  • 8 oz
    pineapple chunks, drained (optional)
  • ·
    hot cooked rice

How to Make Oriental Pork Stir-Fry


  1. Trim excess fat from pork. Combine egg, 1/4 cup cornstarch, flour, 1/4 cup chicken broth, and salt, and beat to a smooth batter.
  2. Pour oil into electric skillet to a depth of 1 inch; heat to 375°F. Dip pork cubes in batter; fry in hot oil for 5-6 minutes, or till golden. Drain and keep warm.
  3. Empty oil from skillet, reserving 2 tablespoons for stir-frying. Cook bell pepper, carrot, mushrooms, onions, and garlic in reserved oil until tender, about 2-3 minutes. Stir in 1 cup of the chicken broth, sugar, vinegar, and soy sauce. Bring to boiling; boil rapidly for 1 minute. Add pineapple chunks if using.
  4. Blend 1/4 cup cold water (or reserved pineapple juice) into 2 tablespoons cornstarch; stir into skillet. Cook and stir until thickened and bubbly. Stir in pork.
    Serve over rice.

Printable Recipe Card

About Oriental Pork Stir-Fry

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Asian
Dietary Needs: Diabetic Low Carb
Other Tag: Heirloom

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