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Sesame pork is a delicious stir-fry that takes less than 30 minutes to prepare. Tender, lean pork tenderloin is transformed into a main dish with loads of flavor. Serve the pork with hot cooked rice or noodles. Feel free to customize the recipe with other ingredients. Add bean sprouts, spinach, or bok choy to the stir fry.
Peanut butter and sesame oil are balanced with soy sauce, honey, and rice vinegar. I like a little heat, but you can omit the chili paste if you like.
What You’ll Like About This Dish
Quick and easy. Ready in under 30 minutes—ideal for busy weeknights.
Bold, balanced flavor. The sauce blends savory, sweet, nutty, and spicy notes beautifully.
Customizable and versatile. Add your favorite veggies or adjust the heat to suit your taste.
Ingredient Notes
- Pork tenderloin: Lean and tender—slice thinly for fast, even cooking.
- Chinese cooking wine or dry sherry: Adds complexity to the marinade.
- Soy sauce: Adds salty, umami flavor to both the marinade and sauce.
- Cornstarch: Helps seal in moisture and gives the pork a silky finish.
- Peanut oil: High-heat oil perfect for stir-frying.
- Peanut butter: Adds creaminess and depth to the sauce.
- Sesame oil: Toasted sesame oil offers the most flavor, but regular works too.
- Honey or sugar: Sweetens the sauce—adjust to taste.
- Rice vinegar: Adds acidity to balance the richness.
- Garlic: Freshly minced garlic brings sharp, aromatic flavor.
- Chili paste or sriracha: Optional heat—start small and taste.
- Green onions: Adds freshness and a nice bite—use both white and green parts.
- Sesame seeds: A finishing touch for added crunch and sesame flavor.
Steps to Make Sesame Pork Stir-Fry
- Combine sliced pork with wine, soy sauce, and cornstarch; stir and set aside.
- In a separate bowl, whisk together the sauce ingredients including green onion whites.
- Heat peanut oil in a wok or large skillet over high heat.
- Stir-fry the pork until browned and cooked through, about 3 to 4 minutes.
- Remove pork to a serving dish and set aside.
- Add the sauce to the wok and cook for 2 to 3 minutes, stirring and adjusting seasoning to taste.
- Pour the sauce over the cooked pork.
- Garnish with green onion tops and sesame seeds before serving.
Tips for the Best Stir-Fry
- Slice pork thinly and evenly for quick, uniform cooking.
- Prep everything before you begin—the process moves quickly once the pan is hot.
- Use a wok or heavy skillet that can handle high heat without crowding the ingredients.
- Taste the sauce before adding to the pork—adjust sweetness or heat as needed.
- Serve immediately for the best texture and flavor.
Recipe Variations
- Vegetable boost. Add sliced bell peppers, bok choy, or snow peas to the stir-fry.
- Noodle version. Toss the pork and sauce with cooked lo mein or rice noodles instead of serving over rice.
- Nut-free option. Swap the peanut butter for tahini or sunflower seed butter.
- Extra spicy. Increase the chili paste or add crushed red pepper flakes.
- Sweet and tangy twist. Add a splash of orange juice or pineapple juice to the sauce.
Serving Suggestions
- Serve over jasmine or basmati rice.
- Pair with steamed broccoli or stir-fried greens.
- Toss with noodles for a saucy noodle bowl.
- Top with extra green onions and a drizzle of sriracha.
- Add a side of egg rolls or dumplings for a takeout-style dinner.
How to Store and Reheat
Refrigerate: Store leftover pork and sauce in an airtight container in the fridge for up to 4 days.
Freeze: Cool completely and freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently in a skillet over medium heat or in the microwave until heated through. Add a splash of water if the sauce has thickened too much.
Sesame Pork Stir-Fry
Ingredients
For the Pork
- 1 ½ pounds pork tenderloin, thinly sliced
- 1 tbsp Chinese cooking wine or dry sherry
- 1 tbsp soy sauce
- 2 tsp cornstarch
For the Sauce
- 2 tbsp peanut butter
- 2 tbsp toasted sesame oil
- 2 to 3 tbsp honey or granulated sugar, or to taste
- 1 tbsp rice vinegar
- 1 ½ tsp finely minced garlic
- ¼ tsp freshly ground black pepper
- 1 tsp Asian chili paste or Sriracha sauce
- 4 thinly sliced green onions, white and light green separated from dark green
- 2 to 3 tbsp water or chicken broth, as needed
- 2 tbsp peanut oil
- Sesame seeds, for garnish
- Hot cooked rice or noodles, for serving
Recommended Equipment
- 12-inch wok or large skillet
Instructions
- Combine the sliced pork, wine or sherry, soy sauce, and cornstarch in a medium bowl, stir to combine and set aside.1 1/2 pounds pork tenderloin, thinly sliced | 1 tbsp Chinese cooking wine or dry sherry | 1 tbsp soy sauce | 2 tsp cornstarch
- In a separate bowl, whisk the peanut butter with the sesame oil, honey or sugar, rice vinegar, garlic, pepper, chili paste, and the white and light green parts of the green onions. Add a splash of water or broth, if needed, to thin the sauce to a pourable consistency. Set aside.2 tbsp peanut butter | 2 tbsp toasted sesame oil | 2 to 3 tbsp honey or granulated sugar | 1 tbsp rice vinegar | 1 1/2 tsp finely minced garlic | 1/4 tsp freshly ground black pepper | 1 tsp Asian chili paste or Sriracha sauce | 4 thinly sliced green onions, white and light green separated from dark green | 2 to 3 tbsp water or chicken broth, as needed
- Heat the peanut oil in a wok or large skillet over high heat.2 tbsp peanut oil
- Add the pork to the hot oil in 2 batches and cook, stirring constantly, until browned and cooked through, 3 to 4 minutes per batch.
- Remove the pork to a serving dish.
- Reduce the heat to medium. Add the sauce mixture to the wok and cook, stirring, for 1 to 2 minutes, or until hot and smooth. Return the pork to the wok and toss to coat.
- Garnish with the reserved dark green chopped green onion tops and sesame seeds. Serve with hot cooked rice or noodles.Sesame seeds | Hot cooked rice or noodles
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
Delicious, and easy!!
Glad you liked it!!