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RECIPE: Pork Stir Fry With Ginger Zing

written by

Eileen Napier

posted on

October 7, 2020


Make this yummy sauce your go-to stir fry base. Choose your seasonal veggies, and don’t over cook the meat. You’ll have dinner LOVE!

For years my stir fry creations were anti-climactic. The amazing colors looked great on the plate, but the meat was always tough and dry. So disappointing!

Follow these steps that I’ve learned the hard way.  Your next stir fry will be amazing. The sauce has become my favorite. It has the farm interns coming back for second helpings.


2 c broth
2 tbsp cornstarch or tapioca flour
~5 tbsp soy sauce or coconut aminos
1 tsp brown sugar or sweetener
2 tsp chili, either paste or ground
3 tsp fresh grated ginger

Stir Fry

1 package Pork Stir Fry or substitute Beef Stir Fry or Chicken Tenders.  When purchased from Ramstead Ranch, these items are 1 to 1 1/2 lb packages
~3 tbsp oil of your choice
3 cloves garlic, minced
2 tsp fresh grated ginger
An assortment of veggies. Here’s what I used this time:
2 small head broccolis, trimmed
½ c leeks, diced
1 c onion, diced
2 c cabbage, chopped
1 c carrots, grated
Cilantro and sesame seeds for garnish
Noodles or rice are optional. Cook per instructions.


Cast iron skillet, frying pan, or wok


  1. In a bowl, combine broth and cornstarch/tapioca flour.  Whisk until smooth. Add remaining sauce ingredients. 
  2. In a large skillet or cast iron pan, heat oil until hot. Test with a drop of water for sizzle. Lay meat in pan leaving space between the pieces. Sear one side and turn. Do this quickly so as not to cook through. You just want a strong sear on the outer edge of the meat. Remove to a cool plate immediately.
  3. Using the same pan, add the garlic and ginger. Cook for about 1 minute, then begin adding veggies. Cook until they are still a bit crispy but tender.
  4. Stir in sauce and bring to a simmer. Cook for 1 minute.
  5. Add noodles and pork; heat through.
  6. Top with garnishes, and enjoy!

Sear your stir fry meat quickly.  Allow space so the meat cooks rapidly.  Get in, and get out.  About 1 minute per "side."


Remove your meat and put on a cool plate.  Expect the outside to be seared and the inside to be undercooked.  You'll be adding it back to the heat in a moment.


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