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Pork for Stir-Frying:

  • Boneless Center Cut Chops
  • Boneless Sirloin Chops
  • Cube Steak
  • Tenderloin
  • Boneless Rib End Chop


  • Spatula
  • Spoon
  • Wok or Skillet
  • Platters (prep and serving)


  • Partially freeze meat for easier slicing.
  • Using a sharp knife, cut across the grain, making slices at a slight angle β€” about ΒΌ inch thick.
  • Marinade for a few minutes in a liquid like soy or teriyaki sauce.
  • Heat small amount of oil in wok or heavy nonstick skillet medium-high heat until hot. Tilt pan to distribute oil evenly.
  • Stir-fry pork in half-pound batches (do not overcrowd) and continue turning with a scooping motion, until outside surface of pork is no longer pink.

If necessary, add additional oil for each batch.