This leftover pork stir fry turns yesterday’s roast, tenderloin or chops into a fast, fresh dinner for two. Thin slices of cooked pork are tossed with crisp broccoli, carrot and red pepper in a glossy hoisin garlic sauce, then spooned over rice. It cooks in about ten minutes in one skillet, and nobody will feel like they are eating leftovers. The key design choice is timing: the vegetables cook first and the pork goes in near the end, just long enough to heat through, so already-cooked meat stays tender instead of turning tough.
Why you’ll like this stir fry
- Fast: from cutting board to table in less than half an hour, most of it chopping.
- Uses up leftovers: any cooked pork works, from a Sunday roast to grilled chops.
- Sized for two: half a pound of pork and a measured sauce, so nothing is wasted.
- Tender pork: it only heats through, so it never dries out.
- Simple sauce: pantry soy sauce, hoisin and a little rice vinegar, thickened with cornstarch.
What makes it work
Vegetables first, pork last. Raw vegetables need a few minutes of high heat; cooked pork only needs to get hot. Cooking them in that order means each one is done at the same moment, with crisp vegetables and pork that is still juicy.
A splash of water for the hard vegetables. Broccoli and carrot get two tablespoons of water when they go into the hot pan. The steam softens them quickly, then evaporates so they can sear before the pepper goes in.
Thin slices. Cold pork sliced thin heats through in a couple of minutes and soaks up more sauce than thick chunks.
A sauce mixed ahead. Whisking the sauce and cornstarch before you start means it goes in all at once and thickens in a minute, coating everything in a glossy glaze. Hoisin brings sweetness and body, soy brings salt, and a little rice vinegar keeps it from tasting heavy.
Which leftover pork works best
Roast pork loin or tenderloin is the easiest: lean, tender and simple to slice into thin, even pieces. Pork chops work well too; cut the meat off the bone and slice it thin, trimming the fat cap. Pulled pork or a braised shoulder is already very tender, so add it at the same moment as the sauce and just warm it, or it can break into shreds. If your pork was cooked with a strong rub or barbecue sauce, taste the stir fry before adding any extra salt, since the seasoning carries into the dish. Whatever you use, slicing it cold straight from the fridge gives the neatest pieces.
Ingredients for leftover pork stir fry
The full amounts are in the recipe card below. These are the choices that matter:
- Cooked pork: roast pork loin, pork tenderloin, chops or even pulled pork. Trim off any fat and slice it thin while it is cold.
- Low-sodium soy sauce: leftover pork is often already seasoned, so low-sodium keeps the dish from getting too salty.
- Hoisin sauce: thick, sweet and savory; it gives the sauce body and a gentle five-spice flavor.
- Rice vinegar and brown sugar: a little tang and sweetness to balance the soy.
- Cornstarch: thickens the sauce so it clings instead of pooling.
- Vegetables: broccoli, carrot and red bell pepper give color and crunch, but use what you have.
- Garlic and fresh ginger: they make the sauce taste fresh and aromatic.
- Toasted sesame oil, green onions and sesame seeds: finishing touches added off the heat.
How to make leftover pork stir fry
- Whisk the sauce ingredients with the cornstarch.
- Stir-fry the broccoli and carrot with a splash of water for 3 minutes.
- Add the bell pepper for 2 minutes, then the garlic and ginger until fragrant.
- Add the pork and stir-fry for 2 minutes until hot.
- Pour in the sauce and toss for 1 minute until glossy.
- Finish with sesame oil, green onions and sesame seeds and serve over rice.
Cues to watch for
The vegetables: the broccoli should turn bright green and the carrot should just bend when pressed. If they still look raw when the water is gone, add another small splash and keep tossing.
The pork: keep it moving in the pan and stop as soon as it is steaming hot all the way through. Reheated leftovers should reach 165°F.
The sauce: whisk it once more right before it goes in, because the cornstarch settles. Within about a minute it should bubble, turn glossy and cling to the pork and vegetables. If it gets too thick, loosen it with a spoonful of water.
Tips for the best stir fry
- Prep everything first. Stir-frying moves fast, so have the vegetables cut, the garlic minced and the sauce whisked before the pan heats.
- Use a big enough pan. A 12-inch skillet or wok gives two portions room to sear; a crowded pan steams.
- Keep the heat high. Medium-high heat gives the vegetables color while they stay crisp.
- Slice against the grain. For roast or tenderloin, cutting across the grain keeps each slice tender.
- Have the rice ready. Cook rice while you prep, or use leftover rice reheated with a splash of water.
Swaps and variations
- Other vegetables: snap peas, bok choy, mushrooms or green beans all work; cut them small so they cook in the same time.
- Other leftovers: cooked chicken or beef can stand in for the pork.
- Noodles instead of rice: toss the stir fry with cooked noodles at the end.
- More heat: add a pinch of red pepper flakes with the garlic, or a little chili sauce at the table.
What to serve with it
Steamed jasmine or white rice is the classic partner, soaking up the extra sauce. Brown rice adds a nutty flavor and more chew. For a lighter meal, spoon the stir fry into crisp lettuce leaves and eat it like wraps. A simple cucumber salad dressed with rice vinegar and a pinch of sugar makes a cool, crunchy side. It is a quick, satisfying dinner to share on a busy weeknight.
Storage and food safety
Because this dish starts with leftovers, keep an eye on the clock. Use cooked pork within 3 to 4 days of cooking it, and make sure it is steaming hot, 165°F, when you reheat it in the stir fry. Refrigerate any leftover stir fry within 2 hours in a covered container and eat it within 3 days. Reheat it in a skillet over medium heat or in the microwave until steaming hot. The vegetables soften a little on reheating but the flavor holds up well.
Leftover pork deserves better than a cold sandwich, and this quick stir fry proves it. Enjoy it with someone you like sharing an easy weeknight dinner with.
Frequently asked questions
What leftover pork works in a stir fry?
Almost any cooked pork: roast pork loin, tenderloin, chops or pulled pork. Trim the fat and slice it thin while it is cold so it heats quickly.
How do you keep leftover pork from drying out?
Add it near the end and stir-fry it only until it is hot, about 2 minutes, then coat it in the sauce right away.
What vegetables go in pork stir fry?
Broccoli, carrot and red bell pepper are a great mix, and snap peas, bok choy, mushrooms or green beans work too. Cut them small so they cook quickly.
How long is leftover pork good for?
Cooked pork keeps 3 to 4 days in the refrigerator. Reheat it to 165°F before eating.
Print
Leftover Pork Stir Fry for Two (Hoisin Garlic Sauce)
- Total Time: 19 minutes
- Yield: 2 servings
Description
Leftover roast pork, tenderloin or chops stir-fried with broccoli, carrot and red pepper in a glossy hoisin garlic sauce, served over rice for two.
Ingredients
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon rice vinegar
- 1 teaspoon brown sugar
- 1 teaspoon cornstarch
- 1/4 cup water, plus 2 tablespoons for the vegetables
- 1 tablespoon neutral oil, such as canola
- 1 1/2 cups small broccoli florets
- 1 medium carrot, thinly sliced on an angle
- 1 small red bell pepper, sliced into strips
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 8 ounces cooked pork roast, tenderloin or chops, thinly sliced
- 1 teaspoon toasted sesame oil
- 2 green onions, sliced
- 1 teaspoon sesame seeds
- 2 cups cooked rice, for serving
Instructions
- In a small bowl, whisk together the soy sauce, hoisin, rice vinegar, brown sugar, cornstarch and 1/4 cup water until smooth.
- Heat the oil in a 12-inch skillet or wok over medium-high heat. Add the broccoli and carrot with 2 tablespoons water and stir-fry for 3 minutes, until the water has evaporated and the vegetables are bright and just tender.
- Add the bell pepper and stir-fry for 2 minutes. Add the garlic and ginger and stir until fragrant.
- Add the pork and stir-fry for 2 minutes, until it is hot all the way through.
- Whisk the sauce again, pour it into the pan and toss for 1 minute, until it bubbles, thickens and coats everything.
- Turn off the heat, drizzle with the sesame oil, scatter the green onions and sesame seeds over the top and serve over the rice.
Notes
Equipment: 12-inch skillet or wok, small bowl, whisk
- Slice the pork while it is cold from the fridge; cold meat cuts into thin, neat slices.
- Any cooked pork works: roast, tenderloin, chops or pulled pork. Trim off fat before slicing.
- Swap in snap peas, bok choy, mushrooms or green beans; cut them small so they cook in the same time.
- Serve over noodles instead of rice if you prefer.
- Leftover chicken or beef can stand in for the pork.
- Refrigerate leftovers in a covered container for up to 3 days.
- Reheat in a skillet over medium heat or in the microwave until steaming hot.
- Use cooked pork within 3 to 4 days of cooking it, and reheat it to 165°F (FoodSafety.gov).
- Refrigerate leftovers within 2 hours (FoodSafety.gov).
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dinner
- Method: Stir-fried
- Cuisine: Chinese-American
