Ginger Pork Stir Fry (with Mushroom)

Ginger Pork Stir Fry (with Mushroom)

RoxysCookHouse 0

"Tasty easy to prepare recipe that can be cooked with chicken, pork, or beef."

Ingredients 35 m {{adjustedServings}} servings 228 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 26.8 g
  • 54%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 752 mg
  • 30%

Based on a 2,000 calorie diet

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  1. Heat oil until smoking in a wok or large skillet over high heat. Stir-fry the onion for 1 minute, then add the ginger and garlic, and cook for 30 seconds more. Stir in the pork and cook for 2 minutes until browned. Then stir in the mushrooms and carrot; cook another two minutes.
  2. Stir together the soy sauce, rice wine, sugar, and cornstarch in a small bowl. Pour into stir-fry, and bring to a boil. Cook for 30 seconds until the sauce has thickened, and has turned clear. Remove from the heat and transfer to a serving dish.
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Reviews 12

  1. 18 Ratings


Stir Fry sauce with brown sugar HAS to be good! I made twice as much of the soy/vinegar/brown sugar /cornstarch mixture and then tossed the stir fry with ramen noodles (cooked without the seasoning packet) to soak up all the good flavor.


I was skeptical at first when I tried this because there wasn't alot to the sauce. I ended up doubling the sauce because I threw in extra veggies and I wanted to make sure there would be enough to cover everything. We didn't love the sauce. There was something missing and the rice wine was not a great flavor in it. All we could taste was the rice wine. I'm not sure if I will try this again. It didn't leave me feeling satisfied at all.


I also doubled the sauce and added a tbs of hoisin sauce at the end. When the stir fry was finished cooking I stirred in some Chow Mein Stir fry noodles. This would have been good with broccoli and/ or snap peas.