Getting it right when making and using marinade for pork stir-fry requires the proper combination of ingredients and time. Acidic ingredients such as citrus juice, wine or vinegar break down the protein in pork and can cause it to toughen if it soaks for too long, while enzymatic ingredients such as ginger and pineapple break down muscle fiber and can make meat mushy, "Fine Cooking" magazine warns. Because of this, limit the time you marinate pork and concentrate on ingredients that work to season, rather than tenderize, the meat.

Purchase center cuts from the loin for pork stir-fry, because these are the leanest and most tender. Examples include pork tenderloin, top loin roast, center cut chops and loin chops.

Cut any visible fat off the pork, then cut into 1-in.-by-2-in. strips.

Add the pork to a sealable glass bowl or plastic bag with zip closure.

Mix together in a small mixing bowl 2 tbsp. each of soy sauce and honey, 1 tbsp. of minced, peeled ginger and ¼ tsp. of dried, crushed red pepper.

Pour the marinade over the pork strips. If you are using a glass bowl, toss to coat, then cover tightly. If you are using a plastic zip-closure bag, pour the marinade into the bag, seal and pat to coat the meat.

Place the bowl or bag in your refrigerator and marinate for up to four hours.

Mix together in a small mixing bowl 1 tbsp. of either dry sherry or rice wine, 1 tbsp. of soy sauce, 1 tbsp. of sesame oil and 2 tsp. of cornflour.

Pour the marinade over the pork strips. If you are using a glass bowl, toss to coat, then cover tightly. If you are using a plastic zip-closure bag, pour the marinade into the bag, seal and pat to coat the meat.

Place the bowl or bag in your refrigerator and marinate for about one hour.