Japanese Stir Fry with Pork

This microwave stir-fry proves you don’t need a wok or a hot stove to get a satisfying Japanese-style pork dinner on the table. Frozen stir-fry vegetables, a julienned boneless pork chop, and a quick cornstarch-thickened sauce come together in about 20 minutes with zero stovetop mess.

Julienning the pork chop into thin strips is what makes the microwave method work. Thin strips cook evenly in the microwave, reaching doneness at the same rate as the vegetables. A thick-cut chop would leave you with raw centers or overcooked vegetables.

The sauce builds from the seasoning packet included with the frozen vegetables, boosted with dry sherry, soy sauce, and cornstarch for body. Stirring the sauce into the vegetables halfway through cooking distributes the flavor and lets the cornstarch thicken as it finishes.

Kitchen Tips

• Cut the pork into thin, uniform strips so everything cooks at the same rate.
• Stir halfway through the second microwave session for even cooking and sauce distribution.
• The vegetables should be crisp-tender, not soft. Check at three minutes and add time only if needed.
• Serve immediately over hot rice. The sauce thickens as it sits and can become gluey if it waits.

Variations

• Use chicken breast strips or shrimp instead of pork for a lighter option.
• Add a few drops of sesame oil to the sauce for a toasted, nutty finish.
• Swap the frozen Japanese vegetables for a fresh mix of snap peas, mushrooms, and water chestnuts.