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ground pork stir fry in a bowl with rice and chopsticks.

Ground Pork Stir Fry

4.34 from 3 votes
Make this easy recipe from start to finish in 20 minutes or less. You'll want to put this delicious sauce on everything. Use the veggies you have on hand for a quick weeknight meal.
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Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 4 servings
Author: Molly Thompson

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

Storage. Store leftover pork stir fry in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove until heated through.
Sauce. Make sure to bring the sauce to a bubble over medium-high heat and give it time to thicken the sauce.
Paleo. Use coconut aminos and tapioca or arrowroot starch. Omit the honey for whole30. 
More Veggies. Try this recipe with any veggie you have on hand! Shredded cabbage, snap peas, mushrooms, or broccoli would be delicious.

Nutrition

Serving: 1serving | Calories: 443kcal | Carbohydrates: 17g | Protein: 23g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 82mg | Sodium: 1253mg | Fiber: 2g | Sugar: 10g | Vitamin A: 7323IU | Vitamin C: 63mg | Calcium: 78mg | Iron: 2mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!