When time is short but you still want a flavorful and satisfying meal, a one-pot recipe is the way to go. This stir-fried pork dish delivers tender meat, vibrant vegetables, and a rich, savory sauce—all cooked in a single pan.
With the bold flavors of ginger and oyster sauce, this recipe brings restaurant-quality taste to your table in no time.
Whether you’re looking for a quick weeknight dinner or a meal-prep-friendly option, this dish has everything you need for a complete and delicious meal.
The Magic of One-Pot Cooking
Using just one skillet or wok means less time spent cooking and even less time cleaning up.
This recipe takes full advantage of one-pot cooking by combining the protein, vegetables, and sauce in a single pan, ensuring that every ingredient absorbs the delicious flavors without the need for multiple dishes.
- Less mess, more flavor – One-pan meals allow all the ingredients to mix and develop deep, rich flavors.
- Quick and efficient – From start to finish, this dish comes together in under an hour.
- Beginner-friendly – Even if you’re new to cooking, this method is simple and foolproof.
- Ideal for busy weeknights – Perfect for when you want a home-cooked meal without the hassle.
A Perfect Balance of Flavors & Textures
This stir-fry combines a variety of textures and flavors, making it an exciting dish that never gets boring. The key to a great one-pot recipe is balancing different elements to create a well-rounded meal.
- Tender and juicy pork – Cooking the pork quickly over high heat ensures that it stays flavorful and moist.
- Crisp and colorful vegetables – Asparagus and red bell pepper bring both crunch and natural sweetness.
- Aromatic and bold sauce – Ginger, oyster sauce, and a hint of sesame oil create a rich, deep flavor that ties everything together.
- A slight kick of heat – A touch of spice can enhance the dish without overpowering its delicate flavors.
Why This Dish Is a Go-To One-Pot Recipe
Not all stir-fries are created equal, but this one stands out because of its simplicity and versatility. It’s the kind of meal you can turn to again and again without getting tired of it.
- One pan, endless possibilities – You can switch up the protein, vegetables, and seasonings to create variations of this dish.
- Great for meal prep – Make a big batch and enjoy it throughout the week.
- Family-friendly – The savory yet mild flavors make it a hit with both kids and adults.
- Restaurant-quality at home – Skip takeout and enjoy a dish that’s just as good—if not better—than what you’d order from a restaurant.
Simple Ways to Customize & Enhance the Recipe
One of the best things about this one-pot recipe is how easy it is to modify based on your taste preferences or dietary needs.
- Swap the protein – Try chicken, shrimp, or tofu for a different twist.
- Use seasonal vegetables – Bell peppers and asparagus are great, but mushrooms, snap peas, or carrots work just as well.
- Make it spicy – A drizzle of chili oil or a pinch of crushed red pepper adds a nice kick.
- Boost the umami – A dash of fish sauce or a sprinkle of sesame seeds can add even more depth of flavor.
These small adjustments allow you to create new variations of this dish without needing a whole new recipe.
Serving & Storing for Maximum Freshness
This dish is best enjoyed fresh, but if you have leftovers, they can be easily stored and reheated. Here’s how to make the most of your meal:
- Serving suggestions – Pair with steamed rice, noodles, or even lettuce wraps for a lighter option.
- Storage tips – Keep leftovers in an airtight container in the fridge for up to three days.
- Reheating – For the best texture, reheat in a skillet over medium heat rather than using a microwave.
With its quick preparation, easy cleanup, and rich flavors, this one-pot recipe is a must-try for anyone who loves delicious and effortless meals.
Best Stir-Fried Pork, Asparagus & Red Bell Pepper with Gingery Oyster Sauce For Two One-Pot Recipe
Equipment
- 12-inch nonstick skillet or 14-inch flat-bottomed wok
Ingredients
For the Protein & Marinade:
- 1 12-ounce pork tenderloin, trimmed
- 1 ½ teaspoons water
- ¼ teaspoon baking soda
- 1 tablespoon grated fresh ginger
- 1 teaspoon soy sauce
For the Sauce & Liquids:
- ¼ cup chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine or dry sherry divided
- 1 teaspoon toasted sesame oil
- 1 teaspoon unseasoned rice vinegar
For the Vegetables:
- 4 ounces asparagus trimmed and cut on bias into 2-inch lengths
- 1 small red bell pepper stemmed, seeded, and cut into 2-inch matchsticks
- 1 scallion sliced thin on bias
Other:
- 2 tablespoons plus 1 teaspoon vegetable oil divided
- ¾ teaspoon cornstarch divided
Instructions
- Prepare the Pork: Cut the pork tenderloin in half lengthwise, then slice crosswise into ⅛-inch-thick strips. In a medium bowl, combine pork, water, and baking soda. Toss to coat and let sit for 5 minutes.
- Prepare the Sauce: In a small bowl, mix grated ginger with 1 tablespoon vegetable oil; set aside. In another small bowl, whisk together chicken broth, oyster sauce, 2 ½ teaspoons Shaoxing wine, sesame oil, rice vinegar, and ½ teaspoon cornstarch; set aside. In a separate bowl, combine soy sauce, remaining ½ teaspoon Shaoxing wine, and remaining ¼ teaspoon cornstarch with the pork; toss to coat.
- Stir-Fry the Pork: Heat 2 teaspoons vegetable oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add pork and increase heat to high, cooking while tossing slowly but constantly until no longer pink, about 2 to 6 minutes. Transfer to a clean bowl.
- Stir-Fry the Vegetables: In the same skillet, heat the remaining 2 teaspoons vegetable oil over high heat until just smoking. Add asparagus and red bell pepper, cooking while tossing constantly until tender and slightly browned, about 2 to 6 minutes.
- Combine Flavors: Push vegetables to one side of the skillet and reduce heat to medium. Add the ginger mixture to the cleared side and mash it into the skillet until fragrant, about 30 seconds. Stir the ginger mixture into the vegetables.
- Finish with Sauce: Whisk the broth mixture to recombine and pour it into the skillet along with the pork and any accumulated juices. Increase heat to high and cook, stirring constantly, until the sauce thickens, about 30 seconds.
- Serve: Sprinkle with sliced scallions and serve immediately.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.