Spicy Pork Stir Fry with Sesame and Lime
A vibrant stir-fry combining tender marinated pork with crisp vegetables in a tangy sesame-lime sauce finished with chili heat. Ginger, fresh chilis, and dark sesame oil build complex spice layers, while peanuts add crunch. Serve over rice for a quick weeknight dinner or impressive enough for entertaining. The dual-marinade technique keeps pork succulent while the lime-sesame glaze adds bright acidity and nutty depth.
Ingredients
- 2 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 pound pork tenderloin, cubed
- 1 lime lime juice
- 1 tablespoon soy sauce
- 2 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 3 teaspoon dark sesame oil
- 1 tablespoon peanut oil
- 3 teaspoon fresh gingerroot, minced
- 2 whole green chili pepper, chopped
- ½ cup carrot, julienned
- ½ cup sugar snap pea, juliennedsnow pea1:1vegetable
thinner texture
- 2 teaspoon chili oilsriracha1:1condiment
slightly sweeter
- ¼ cup green onion, chopped
- ¼ cup peanut, finely chopped
Instructions
- 1
Combine soy sauce, cornstarch, and water in a medium bowl, whisking until smooth.
- 2
Stir pork cubes into marinade, cover, and refrigerate 30 to 45 minutes.
- 3
In another bowl, whisk together lime juice, soy sauce, rice vinegar, cornstarch, and dark sesame oil; set aside.
- 4
Heat peanut oil in a large wok or fry pan until hot.
- 5
Stir in ginger and chili peppers, saute for 1 minute.
- 6
Add pork with marinade, carrots, and sugar snap peas; stir-fry for 6 to 8 minutes until pork is tender.
- 7
Pour in lime mixture, reduce heat, and simmer until sauce thickens, approximately 6 to 8 minutes.
- 8
Remove from heat and stir in chili oil, green onions, and peanuts.
Tips
Don't skip the pork marinade: the cornstarch coating seals juices and creates a light crust when stir-fried.
Have all ingredients prepped and within reach before heating oil; stir-frying moves fast and timing prevents overcooking pork.
Adjust heat level by adding sesame oil and chili oil at the end, allowing diners to customize spice intensity.
Good to Know
Refrigerate in airtight container up to 3 days. Do not freeze; pork texture becomes mushy and vegetables lose crispness.
Marinate pork up to 8 hours. Prepare sauce and chop all vegetables up to 4 hours ahead; store separately to prevent sogginess. Cook only just before serving.
Serve over steamed jasmine or brown rice. Pair with cucumber salad or steamed bok choy to balance heat and richness. Top individual bowls with extra green onion and crushed peanuts.
Common Mistakes
Do not overcrowd the wok to avoid steaming instead of searing; work in batches if needed.
Do not skip whisking the marinade smooth to prevent lumps that won't coat pork evenly.
Do not simmer sauce longer than stated to avoid over-thickening and losing bright acidity.
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
thinner texture
FAQ
Can I make this ahead and reheat?
Yes, cook fully and cool, then refrigerate up to 3 days in an airtight container. Reheat gently in a wok over medium heat, adding a splash of water if sauce has thickened too much. Add fresh peanuts and green onions after reheating for best texture and flavor.
What if I don't have dark sesame oil?
Regular sesame oil works but use half the amount since it's milder. Avoid toasted sesame oil as substitute; it will overpower. Alternatively, use a neutral oil and add 1/2 teaspoon sesame seeds to the final dish for nutty notes.
How long can I keep leftovers?
Store in the refrigerator in an airtight container for up to 3 days. Do not freeze; pork becomes tough and vegetables lose texture. Reheat gently in a wok or skillet over medium heat with a splash of water.