I love a recipe that hits the trifecta of delicious, nutritious and easy to make because I just don’t have time for complicated meals every night. That’s why stir-fry is one of my go-to dishes. It’s the perfect balance of fresh, vibrant ingredients and bold flavors, all coming together in one pan in a matter of minutes.
Stir-fry is also incredibly flexible. I can use whatever protein I have on hand and toss in a mix of colorful veggies that make the meal feel both satisfying and wholesome. Plus, it’s easy to adjust the flavors. Some nights, I crave a little heat and add in some sriracha or another hot sauce, while other times, a garlicky soy sauce blend does the trick.
Another bonus is that stir-fry is a one-pan meal, which means fewer dishes (always a win in my book). Whether served over rice, noodles or even on its own, stir-fry always delivers big flavors with minimal effort. It’s a reliable, quick dinner that keeps me and my family happy and I never feel like I’m sacrificing taste for convenience.
Considering all of this, you can imagine how I perked up when I saw the pork stir-fry recipe on Martha Stewart’s Instagram feed recently. As soon as I saw it, I knew I had to give it a try. Martha never steers me wrong! I needed a fast, one-pan dinner and this pork stir-fry delivered.
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Bright, Colorful and Delicious—Martha’s Pork Stir-Fry Has It All
On the surface, this stir-fry has everything I enjoy, but after reading through it more and seeing comments from people who tried it, I had a feeling it might need a little extra something to make it shine. So, I made a few changes! Martha’s recipe uses brown rice cooked in vegetable oil, but I used white rice instead and fried it in coconut oil for a little extra flavor.
For convenience, I used canned pineapple, and I kicked up the seasoning with garlic salt, ground ginger and soy sauce. I didn’t think my kids would go for this stir-fry recipe, but they loved it. There wasn’t a single bite left!
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How to Make Martha Stewart’s Pork Stir-Fry
You can grab the full recipe on Martha’s website, but here’s the gist.
To make this easy dinner, you’ll need pork tenderloin (halved lengthwise and thinly sliced), salt and pepper, vegetable oil (or coconut oil), cooked rice, diced onion, sliced red bell pepper, green beans (trimmed and halved), pineapple chunks (drained), chili-garlic sauce, cornstarch and chopped fresh cilantro. You can also include the soy sauce, garlic salt and ground ginger that I added, if you want.
Season the pork with salt and pepper. Heat the oil in a large nonstick skillet over high heat and add the rice, stirring occasionally, for about two minutes. Transfer the rice to a bowl, stir in the cilantro and cover to keep warm.
Return the skillet to high heat and add more oil. Add the pork and cook, stirring occasionally, for about two minutes. Transfer the pork to a plate.
Again, add more oil to the skillet. Toss in the onion, bell pepper, green beans and pineapple and season as you wish. Cook, stirring frequently, until the vegetables are crisp-tender.
In a small bowl, whisk together the chili-garlic sauce, cornstarch, one cup of water and soy sauce (if using). Pour the mixture into the skillet, then add the pork. Cook until the sauce thickens, about 30 seconds.
Spoon the stir-fry over the warm rice, garnish with extra cilantro and serve immediately.
Related: 27 Classic Martha Stewart Recipes Everyone Should Know About
What I Thought of Martha Stewart’s Pork Stir-Fry
I won’t lie, this is mostly a one-pot meal, for the most part, but cooking it made a bit of a mess, and snapping pictures of the process was tough with everything happening so fast. But the recipe itself? So simple, so delicious and 100% worth the mess.
I really enjoyed the various flavors and textures. It was bright, light, slightly spicy, sweet and tangy all in one, thanks to the mixture of veggies, pork and pineapple. There was a tropical feel to it, but it also felt comforting and familiar. My entire family loved it and while I may not make it often, it is something I will make again!
Related: The Classic Comfort Dish That Martha Stewart Calls Her ‘Favorite Food’
