Imagine tender strips of pork stir-fried until golden, tossed with sweet caramelized peaches, crisp vegetables, and coated in a glossy sauce that perfectly balances sweet, savory, tangy, and slightly spicy flavors. This Pork with Peaches Stir-Fry is an unexpected but delightful combination that showcases how beautifully fruit and meat can work together in savory cooking. The natural sweetness of ripe peaches complements the richness of pork while their slight acidity helps cut through the fat, creating a dish that’s complex yet light and refreshing. Unlike heavy, sauce-laden stir-fries, this version lets each ingredient shine while the peaches add a summery brightness that makes the dish feel special and seasonal. Whether you’re looking to use up peak-season peaches in a savory application, want to impress with an unexpected flavor combination, or need a quick weeknight dinner that feels restaurant-quality, this pork and peach stir-fry delivers on flavor, speed, and visual appeal.
Serving Quantity: 4 servings
Cooking Time: 25 minutes (plus 20 minutes marinating and prep time)
Nutrition Information (per serving):
- Calories: 385
- Protein: 32g
- Fat: 14g
- Carbohydrates: 32g
- Fiber: 3g
- Sugar: 22g
- Sodium: 780mg
1. Gather Your Ingredients
For the pork marinade:
- One and a half pounds pork tenderloin or boneless pork loin, sliced into thin strips
- Two tablespoons soy sauce
- One tablespoon Shaoxing wine or dry sherry
- One tablespoon cornstarch
- One teaspoon sesame oil
- Half teaspoon white pepper
For the stir-fry sauce:
- Quarter cup low-sodium soy sauce
- Two tablespoons rice vinegar
- Two tablespoons honey
- One tablespoon hoisin sauce
- One teaspoon fresh ginger, grated
- Two garlic cloves, minced
- One teaspoon cornstarch
- Half teaspoon red pepper flakes (optional)
- Quarter cup water or chicken broth
For the stir-fry:
- Three ripe but firm peaches, pitted and cut into wedges
- One red bell pepper, cut into strips
- One yellow bell pepper, cut into strips
- Half red onion, cut into wedges
- Two cups snap peas or snow peas, ends trimmed
- Three tablespoons vegetable oil, divided
- Three garlic cloves, minced
- One tablespoon fresh ginger, minced
- Two green onions, cut into 2-inch pieces
For garnish and serving:
- Sesame seeds, toasted
- Sliced green onions
- Fresh cilantro or Thai basil
- Steamed jasmine rice or fried rice
- Lime wedges
2. Prepare and Marinate the Pork
Place the pork tenderloin on a cutting board. Using a sharp knife, slice the pork against the grain into thin strips about quarter inch thick and 2 inches long. Cutting against the grain ensures tender meat rather than chewy, stringy pieces. Place the pork strips in a medium bowl. Add the soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Mix well with your hands or a spoon, making sure every piece of pork is coated with the marinade. The cornstarch helps tenderize the meat and creates a light coating that will help develop a nice sear. Cover and let marinate at room temperature for 15 to 20 minutes, or refrigerate for up to 2 hours. Don’t marinate longer than 2 hours or the meat can become mushy.
3. Make the Stir-Fry Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, honey, hoisin sauce, grated ginger, minced garlic, cornstarch, red pepper flakes if using, and water or broth. Whisk until the cornstarch is completely dissolved with no lumps. The sauce should be smooth and well-combined. Taste and adjust if needed—add more honey for sweetness, more vinegar for tang, or more soy sauce for saltiness. The sauce will thicken when heated, so it should be relatively thin at this stage. Set aside near your stove so it’s ready when you need it during the fast-paced stir-frying process.
4. Prepare All Vegetables and Peaches
Wash and cut the peaches in half, remove the pits, and cut each half into 4 to 6 wedges. The peaches should be ripe enough to be sweet and fragrant but firm enough to hold their shape during cooking. Overly soft peaches will turn to mush. Cut the bell peppers into strips about half an inch wide. Cut the red onion into wedges, keeping the root end partially intact so the layers stay together. Trim the ends from the snap peas. Mince the garlic and ginger. Cut the green onions into 2-inch pieces. Have all ingredients prepped and arranged near your stove—stir-frying happens very quickly, so everything must be ready to go before you start cooking.
5. Sear the Pork
Heat a large wok or deep skillet over high heat until very hot—almost smoking. Add one and a half tablespoons of vegetable oil and swirl to coat the pan. Remove the pork from the marinade, shaking off excess (save any remaining marinade to add to the sauce if desired). Add half the pork strips to the hot wok in a single layer. Don’t move them for 1 to 2 minutes—let them sear and develop a golden crust on one side. Then quickly stir-fry, tossing and turning, for another 1 to 2 minutes until the pork is just cooked through with no pink remaining. Transfer to a clean plate. Add another half tablespoon of oil to the wok and repeat with the remaining pork. Don’t overcrowd the pan or the meat will steam instead of sear.
6. Stir-Fry the Aromatics and Vegetables
Add the remaining tablespoon of oil to the hot wok. Add the minced garlic and ginger. Stir-fry for about 20 to 30 seconds until fragrant but not burned. Work quickly and keep everything moving. Add the red onion wedges and bell pepper strips. Stir-fry for 2 to 3 minutes, tossing constantly with a spatula or by shaking the wok, until the vegetables are crisp-tender and starting to char slightly at the edges. The vegetables should be cooked but still have crunch and bright color. Add the snap peas and stir-fry for another 1 to 2 minutes. The high heat and quick cooking preserve the vegetables’ texture and vibrant colors.
7. Add the Peaches
Add the peach wedges to the wok with the vegetables. Stir-fry gently for 1 to 2 minutes, being careful not to break up the peaches too much. They should soften slightly and start to caramelize at the edges, releasing their sweet juices and becoming slightly jammy. The peaches add natural sweetness and a beautiful fruity aroma to the stir-fry. Don’t cook them too long or they’ll fall apart—you want them to maintain their shape while becoming tender and slightly caramelized.
8. Combine Everything with Sauce
Return the cooked pork and any accumulated juices to the wok with the vegetables and peaches. Add the green onion pieces. Give the prepared sauce one final whisk to recombine, then pour it over everything in the wok. Toss everything together constantly for 1 to 2 minutes until the sauce thickens and coats all the ingredients in a glossy glaze. The cornstarch in the sauce will activate with the heat and create that characteristic shiny coating. Everything should be well-coated, hot, and the sauce should cling to the ingredients rather than pooling at the bottom of the wok.
9. Final Seasoning Check
Taste a piece of pork with some vegetables and sauce. Assess the balance of flavors—sweet from the honey and peaches, savory from the soy sauce, tangy from the vinegar, with aromatic notes from ginger and garlic. Adjust if needed by adding a splash more soy sauce for saltiness, a drizzle of honey for sweetness, or a splash of rice vinegar for brightness. If the sauce is too thick, add a tablespoon of water or broth to loosen it. If too thin, let it bubble for another 30 seconds to reduce and thicken. The stir-fry should be flavorful, balanced, and have just enough sauce to coat everything without being soupy.
10. Serve Immediately
Transfer the pork and peach stir-fry to a large serving platter or divide among individual plates. Sprinkle with toasted sesame seeds for nutty flavor and visual appeal. Garnish with sliced green onions and fresh cilantro or Thai basil leaves for color and fresh flavor. Serve immediately while everything is hot and the vegetables are still crisp. Accompany with steamed jasmine rice, fried rice, or even cauliflower rice for a low-carb option. Provide lime wedges on the side for squeezing over the top—the fresh citrus brightens all the flavors beautifully. This dish is best enjoyed fresh and hot, straight from the wok.
Tips for Perfect Results
- Slice the pork against the grain into thin, uniform strips. This ensures tender meat that cooks quickly and evenly without becoming tough.
- Marinate the pork for at least 15 minutes. The cornstarch in the marinade tenderizes the meat and helps create a light coating for better browning.
- Use ripe but firm peaches that hold their shape. Overripe, soft peaches will disintegrate into mush during stir-frying.
- Have everything prepped before you start cooking. Stir-frying happens at high speed and you won’t have time to chop vegetables once you begin.
- Cook over high heat and work quickly. High heat is what creates that characteristic seared flavor and keeps vegetables crisp rather than steamed and soggy.
- Don’t overcrowd the wok. Cook the pork in batches if necessary to maintain high heat and proper searing rather than steaming.
- Keep everything moving once you start stir-frying. Constant motion prevents burning and ensures even cooking of all ingredients.
- Add the sauce at the very end and cook just until it thickens. Too much cooking will cause the sauce to become gloppy and lose its glossy sheen.
- Serve immediately for the best texture. Stir-fries continue cooking from residual heat and vegetables can overcook if left sitting.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a hot wok or skillet over high heat, adding a splash of water or broth to loosen the sauce. The vegetables won’t be as crisp and the peaches will be softer, but the flavors remain delicious. This dish is truly best enjoyed fresh when the textures are at their peak—crisp vegetables, tender pork, and perfectly caramelized peaches that haven’t broken down. The combination of sweet fruit and savory pork creates a flavor profile that’s both familiar and excitingly different from standard stir-fries.
