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Using pork instead of beef in stir fry -- tips?

classact2575 | Feb 28, 201507:10 PM

Hi all-
I have a favorite stir fry recipe that I got from Cooking Light -- it's a simple steak and asparagus stir fry and is really tasty. ( ) Basically you stir fry thinly cut sirloin strips in the pan with some oil, remove, do the asparagus separately, then return the steak to the pan and add the sauce.

I like red meat but don't eat it very often. When I do, it's a little "ehhh" on my stomach - even the lean stuff - so I'm looking to substitute pork in this recipe. (The grocery store just happened to thin sliced boneless pork chops on sale, so I figured what the heck.)

A) Is this wise? Should I season or marinate the pork, or can I just cut it in strips and throw it in the pan?

B) If A is a bad idea, is there any reason why I can substitute the sliced pork chops in a stir fry recipe that calls for pork shoulder or tenderloin? (Such as or )

Thanks in advance!


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