Garlic Pork Stir-Fry Freezer Meal
Easy Pork Tenderloin Freezer Meal
When I make this easy garlic pork stir fry, I like to double the recipe to make one meal for now and one to freeze for later. Freezer meals are great to have on hand in the freezer for an easy weeknight meal! I love being a part of a freezer meal group to try new recipes and keep the freezer stocked.
Why We Love This Freezer Meal:
This pork stir-fry recipe is great because it is easy to double, and the prep is simple and doesn’t require any cooking. I doubled the recipe (as seen in the photos) to get two meals.
Just cut up some raw pork and veggies, mix up the sauce, and package away. It’s that easy – doesn’t matter if you’re making one or six of these pork freezer meals!
Stir-Fry Freezing Tips:
Wait until after the rest of the sauce ingredients are whisked together and divided into bags before adding the crushed red pepper and garlic – this helps to keep them distributed more evenly. Placing the bags in a bowl helps the bags to stand upright so it is easier to add in the ingredients without any spills.
Cooking the Garlic Pork Stir-Fry:
When you are ready to cook the meal, take it out of the freezer a day or so in advance to let it thaw in the refrigerator. You will need some oil and cornstarch on hand to make it.
Coat the pork in cornstarch, then cook it in a skillet with heated oil. Add the vegetables and sauce and stir-fry. It only takes about 15 or 20 minutes to get it all ready to go!
Garlic Pork Stir-Fry Serving Tips
I like to cook some rice on the side to serve with this stir-fry, or you could serve it with noodles. Enjoy!
Note: This meal does not need to be frozen first. Go ahead and skip the freezing to make it right away, if desired.
Learn More About Freezer Meal Cooking:
- Why you NEED Freezer Meal Cooking in your life!
- How to start a Freezer Meal Group (Should you?)
- 24 Freezer Meal Hacks you need to learn
- Foods That Don’t Freeze Well
- Freezer Meal eBook
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Garlic Pork Stir-Fry Freezer Meal
Ingredients
- 3 pounds pork loin or pork roast
- 1 cup cornstarch
- 4 teaspoons oil your favorite oil for a light fry
Sauce
- ¾ cups soy sauce
- ¼ cup white wine vinegar
- 1 tablespoon sugar
- 4 teaspoons minced garlic
- ½ teaspoon crushed red pepper flakes
- 2 onions cut into 2-inch pieces or diced
- 1 green bell pepper cut into 2-inch pieces or diced
- 1 red bell pepper cut into 2-inch pieces or diced
Instructions
- Rinse and trim pork loin as desired. Cut pork into about 1-inch cubes.
- In a medium bowl, whisk together soy sauce, vinegar, and sugar. Whisk in the garlic and crushed red pepper.
Preparing For the Freezer:
- Place cubed pork into a 1-quart freezer bag, remove air, and seal. Sauce goes into a 1-quart freezer bag too. Place the chopped onions and bell peppers into a 1-quart freezer bag as well. Then put each of the three quart freezer bags into a gallon-size bag, seal, and freeze. (Keep the oil and cornstarch on hand for when you decide to cook the meal.)
Prepare after Freezing:
- Completely thaw in the refrigerator.
- Pour off and discard any liquid from the bag of pork. Add 1 cup cornstarch to the bag; seal bag and shake to coat the meat.
- In a large skillet, heat the oil over medium-high heat. Add pork and stir-fry until cooked, about 10 minutes. Add vegetables and sauce. Stir-fry until vegetables are tender and crisp. Serve with rice, if desired.
Recipe Notes
Nutrition
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In the top of the recipe it calls for one cup of cornstarch. In the directions it calls for 1/2 cup???
Sorry about that! It is fixed now. 1 cup should do it.
Hi Melanie! About how long can this meal be kept in the freezer?
Most freezer meals can be stored in the freezer for 3-6 months, if packaged well. 🙂
It seems like of every ten recipes, only one will be a keeper. Today I tried Garlic Pork Stir-Fry freezer meal. This recipe is a keeper. It was easy and delicious. Being able to make double to serve one and freeze one makes this recipe even better. In the future, I will prepare several ahead and be set for a few months.
YAY Rebecca we are so happy you found that one out of ten! Thanks for the review.
I agree with Rebecca. Out of every 10 recipes only one is a keeper. This did not suit my taste. Way too salty. This one is not a keeper.
Is it possible to cook this in the airfryer?
I haven’t tried this in the air fryer. But I would probably start with 380F for 5-10 minutes, and then add more time as needed and stirring occasionally.