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This easy ground pork stir fry is my favorite way to use up ground pork with tons of veggies. It takes 20 minutes to make and the easy homemade stir fry sauce makes all the difference.
If you love stir fry, try this ground turkey teriyaki or ground beef stir fry next.
Using ground pork is one of my favorite ways to make a delicious dinner quickly. Like ground pork tacos, this stir fry cooks in minutes, making it a perfect meal for weeknights.
It’s a versatile protein you can pair with different sauces and veggies like I do in these pork lettuce wraps. Switch up the stir fry vegetables with what you have on hand to save money and clean out the fridge!
Love better-than-takeout recipes? Try flank steak stir fry or healthy chicken pad thai next.
Ingredients You Need
Here are the simple ingredients for this ground pork and veggie stir fry. Skip to the recipe card for exact measurements.
- Soy sauce: Low-sodium is best. Use coconut aminos or tamari for gluten-free.
- Orange juice: fresh squeezed adds acid to the stir fry sauce.
- Rice vinegar: to balance and add asian flavors.
- Ginger and garlic: fresh is best!
- Brown sugar: or honey to sweeten the sauce.
- Cornstarch: this thickens the sauce. I also use tapioca starch or arrowroot starch to thicken sauces like in crockpot pepper steak.
- Ground pork: it’s high in protein and so flavorful! Pork provides nutrients like vitamin B12, iron, zinc and essential fatty acids.
- Stir fry vegetables: I used onion, bell pepper, bok choy, and carrots.
Recipe Variations
- Serve it over noodles for a lo mein style meal.
- Scoop it into lettuce cups for a low-carb option.
- Use vegetables you have on hand like shredded cabbage, mushrooms or zucchini.
- Make it spicy with a pinch of red pepper flakes and a couple of teaspoons of sriracha in the sauce.
- For a paleo option, use coconut aminos and tapioca starch and serve it over cauliflower rice. Omit the honey in the sauce too to make it whole30.
How to Make Ground Pork Stir Fry
Here are the simple steps, with photos, to make this stir fry with ground pork. Jump to the recipe card for the full recipe.
Step 1. Make Stir Fry Sauce. Whisk all of the sauce ingredients in a bowl.
Step 2. Brown the Pork. Cook the pork until no pink remains. Let it sit undisturbed to crisp and turn slightly brown. Remove to a bowl.
Step 3. Cook the Vegetables. Add the stir fry veggies to the same wok and cook to soften.
Step 4. Mix it Together. Add the pork back to the vegetables with the leafy ends of the bok choy.
Step 7. Add the Sauce. Pour the sauce into the stir fry and bring it to a bubble over medium-high heat. Stir and cook to thicken for 2-3 minutes. Serve with garnishes and enjoy!
Expert Recipe Tips
- Get the rice going before you start cooking the stir fry so they’re done at the same time.
- Leave the pork to sit in the hot pan to brown and get crispy. This Maillard reaction (browning) adds tons of flavor.
- Get creative with the vegetables in your fridge to save money!
- Cook your rice in bone broth for added nutrients.
- Don’t skip the garnish! Tons of fresh green onion and sesame seeds add a lot of flavor.
What To Serve with Stir Fry
This recipe is delicious on it’s own, especially if you serve it over rice or noodles. However, you could serve it with coconut rice, air fryer spaghetti squash, or just the greens and dressing from this thai steak salad.
How to Store
Store leftover stir fry in an airtight container in the fridge for up to 4 days. Reheat in the microwave or over the stove.
You can freeze the cooked stir fry for up to 3 months and thaw overnight in the fridge. Note that the bok choy and other vegetables with high-water content, like cabbage, can come soggy when thawed.
Thanks to the Ohio Pork Council for sponsoring this post and allowing us to share this pork recipe.
Ohio has more than 3500 family pork farms that raise enough pork to feed more than 25 million people. So when you buy pork at the grocery store or the farmers market, you are supporting Ohio farm families that produce that nutritious, sustainable pork.
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Ground Pork Stir Fry
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Ingredients
Stir Fry Sauce
- ½ cup low sodium soy sauce or coconut aminos
- ¼ cup fresh squeezed orange juice about 1 medium orange
- 1 Tablespoon rice vinegar
- 1 teaspoon fresh grated ginger
- 1 Tablespoon honey or brown sugar
- 1 Tablespoon cornstarch or tapioca starch
Pork Stir Fry
- 1 lb ground pork
- Salt and pepper to taste
- 2 Tablespoons sesame oil or olive oil
- 1 small yellow onion thinly sliced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 baby bok choy chopped and leafy ends separated
- 2 large carrots peeled and sliced
- Garnish: Green onions sesame seeds, or red pepper flakes
- To serve: White rice brown rice, coconut rice, ramen noodles, lettuce cups, or cauliflower rice
Instructions
- Whisk together the sauce ingredients in a small bowl.½ cup low sodium soy sauce, ¼ cup fresh squeezed orange juice, 1 Tablespoon rice vinegar, 1 teaspoon fresh grated ginger, 1 Tablespoon honey, 1 Tablespoon cornstarch
- In a large pan or wok, heat 1 Tablespoon of sesame oil over medium heat. Add the ground pork and cook, breaking it up into small pieces, until no pink remains, 4-5 minutes. Transfer the ground pork to a bowl and drain the fat.1 lb ground pork
- Add the remaining Tablespoon of sesame oil to the pan over medium heat. Add all of the vegetables, except for the leafy greens of the bok choy, and stir to cook until almost tender, 5-6 minutes.2 Tablespoons sesame oil, 1 small yellow onion, 2 cloves garlic, 1 red bell pepper, 1 baby bok choy, 2 large carrots peeled and sliced
- Add the ground pork back to the pan with the leafy ends of the bok choy and stir to combine. Pour the sauce over top and bring it to a gentle boil over medium-high heat. Continue to cook until the sauce bubbles and thickens, 2-3 minutes. Taste and add salt and pepper as needed.Salt and pepper to taste
- Sprinkle with green onions and sesame seeds. Serve over white rice, coconut rice, brown rice, noodles or in a lettuce wrap.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! I love that you can use this recipe as a base and swap out veggies and even protein. My family loved it and it came together quickly. We have a new recipe for our recipe rotation!
Love that!! Thanks!