Scrumptious Sunday: Ginger Pork Stir Fry

Utah Sweet Savings may earn a small commission via affiliate links in this post. Read our full disclosure policy here.

ginger pork stir fry scrumptious sundays
We have an amazing guest blogger today for our Scrumptious Sunday from Melissa at My Mommy Style, one of our BBFs (Best Blogging Friends)! I’m definitely putting this on the menu for this week! Make sure you check out their blog, too. I know you’ll love it!


Hello Utah Sweet Savings readers! I am Melissa from My Mommy Style and I am so excited to be here today to share a delicious recipe with you. Over at My Mommy Style we write about all things mommy. We share activities we love to do with our kids, family friendly meals and snacks, and our experiences with motherhood. We know there’s not always one way to be a good mother, so we love to share our “mommy style” and would love to hear yours!

Now onto the recipe! This ginger pork stir fry is healthy, easy, and so delicious. Plus it only takes 15-20 minutes from start to finish to make this delicious dinner! I love making a stir fry for dinner because my kids gobble up all the veggies without even thinking about it. This recipe calls for pre-cut frozen stir fry vegetables, but feel free to switch to your favorite fresh veggies (you will just need to add a little more prep time to chop them and a few more minutes of cook time). I hope you enjoy this one!

Ginger Pork Stir Fry

(Serves 4)

For the sauce:

3 tablespoons reduced-sodium soy sauce
3 tablespoons honey
1 tablespoon fresh ginger, grated
2 teaspoons toasted sesame oil
3 cloves garlic, minced

For the stir fry:

1 tablespoon canola oil
12 ounces pork tenderloin, diced
8 cups frozen stir fry vegetables, thawed
2 cups cooked quinoa


In a small bowl combine ingredients for the sauce, set aside.

In a large skillet heat the tablespoon of canola oil over medium-high heat. Add the pork tenderloin, and cook for 1-2 minutes or just until pork loses pink color. Remove from skillet and set aside.

Add the thawed vegetables and sauce to the skillet. Cook for 5-6 minutes or until vegetables are tender. Return the pork to the skillet. Cook for 3 additional minutes or until the pork is cooked through. Serve over quinoa.

For more quick meals click on the picture below:

spaghetti sauceHawaiian Haystacks with no cream soupvegetariantacosalad

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Utah Sweet Savings