With savory ground pork, crisp-tender vegetables, and a glossy soy-sriracha sauce, this Ground Pork Stir Fry is a quick and flavorful stir-fry that’s both comforting and easy to make. Garnish with sesame seeds, green onions, and chopped nuts for extra crunch and flavor.
Table of Contents
There’s something so satisfying about skipping takeout and bringing the bold flavors of your favorite Asian restaurant straight to your kitchen. This meaty stir fry delivers juicy, caramelized ground pork with crisp veggies, all coated in a savory-sweet sauce that’s incredibly simple to whip up. You can even adapt the amount of sriracha depending on how spicy you want it!
Ingredient notes
Stir Fry Sauce
- Soy sauce – I prefer a low-sodium soy sauce to keep this recipe balanced, but use regular soy sauce if you prefer a bolder level of saltiness. You could also use tamari.
- Chicken broth – Chicken broth or vegetable stock will lend the richest flavor, but water can be used in a pinch.
- Brown sugar – A touch of sweetness to round out the flavors. You could also use maple syrup or honey for a more natural sweetener.
- Cornstarch – Thickens the sauce.
- Sriracha – Adds a kick of heat. Use 1 tablespoon for a milder sauce or 2 tablespoons if you like it spicy.
- Garlic – Fresh cloves, grated or minced for punchy flavor.
Stir Fry
- Ground pork – Use regular or lean ground pork.
- Onion – Thinly sliced.
- Red bell pepper – Seeds removed and sliced.
- Coleslaw mix – Or shredded cabbage.
- Water chestnuts – Drained and chopped for a crisp, refreshing crunch.
For Serving
- Sesame seeds – For garnish.
- Green onions – Sliced, for garnish.
- Chopped cashews or peanuts – For added crunch.
- Cilantro – Fresh, for garnish.
- Red pepper flakes – If you like it extra spicy.
- Rice or noodles – For serving.
How to make it
Step 1
Make the sauce
- Add all sauce ingredients to a medium mason jar or tupperware.
- Seal and shake well to combine. Set aside.
Step 2
Cook the pork
- Cook the pork in a large skillet or wok over medium-high heat until no longer pink, breaking it up with a wooden spoon or spatula.
- Transfer to a bowl and set aside.
Step 3
Cook the veggies
- Add the onions and red pepper to the skillet and sauté for 2 minutes.
- Add the coleslaw and water chestnuts and cook until the cabbage is wilted.
Step 4
Assemble and serve
- Add the browned pork to the skillet and reduce the heat to low.
- Pour the sauce over and stir to coat the stir fry mixture.
- Cook for another 2-3 minutes until the sauce is thickened and glossy.
- Sprinkle with the optional garnishes if desired and serve over noodles or rice.
Tips and tricks
- This recipe comes together quickly, so I recommend prepping the veggies and sauce before you start cooking. You can even do this a day ahead and store them in separate containers in the fridge.
- Give the sauce a taste before it goes into the pan to ensure the flavor balance is right. If it tastes too salty, add a pinch more sugar; if too sweet, finish with a dash more soy sauce or add in some rice vinegar.
- For perfectly crisp-tender vegetables, medium-high to high heat is essential. Make sure your wok or skillet is hot before adding anything. Look for shimmering, lightly smoking oil as your cue.
- Make this sauce ahead. The flavors improve after resting in the fridge!
- Don’t overcook the vegetables or they will be mushy. The cabbage should be wilted but still have some bite to it.
Variations
Similar to other stir-fries, this ground pork stir fry can easily be customized to your liking. Feel free to get creative with this dish, and feel free to try these ideas to make it your own:
- Meat: Add in ground chicken, ground turkey, ground beef, or thinly sliced pork loin.
- Other veggies: Mix and match the vegetables in the recipe. Veggies like carrots, snap peas, mushrooms, broccoli, edamame, zucchini, baby corn, and spinach all work.
- Customize the sauce: Boost the umami flavor by stirring fish sauce or miso paste into the stir fry sauce. Or, for a kick of heat, add chili oil, extra sriracha, or diced fresh chilies.
Serving suggestions
Just before serving, add a sprinkle of toasted sesame seeds and sliced green onions. You can also experiment with chopped cashews or peanuts, cilantro, or a drizzle of sesame oil. All of these optional garnishes will elevate the dish with little effort.
I love to serve this ground pork stir fry over fluffy rice or noodles, but it’s just as good without, if you prefer.
Apart from the garnishes, try these delicious side dishes to pair with your ground pork stir fry:
- Gyoza or Potstickers with Dipping Sauce
- Or check out these 30+ Asian Side Dishes!
Storing
This ground pork stir fry is best served fresh out of the skillet. If you have leftovers, feel free to store them in an airtight container in the fridge for 2 to 3 days.
To reheat, microwave the leftovers for 1 to 2 minutes or warm them in a skillet over medium heat with a drizzle of oil until heated through.
Erin’s wine pairings for ground pork stir fry
Pair your ground pork stir fry with one of these favorites:
- Sake is an easy choice for stir fries and noodle recipes. Look for Junmai or Honjozo sake, both of which offer a clean, slightly fruity flavor that pairs beautifully with the umami-rich sauce.
- Alternatively, if you have an easier time finding it, go with a versatile white wine like Riesling or Pinot Grigio.
More stir fry recipes
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Full Recipe
Ground Pork Stir Fry
Equipment
Ingredients
Stir Fry Sauce
- 1/2 cup soy sauce (low-sodium )
- 1/2 cup chicken stock (vegetable stock or water)
- 2 Tablespoons brown sugar
- 2 Tablespoons cornstarch
- 1-2 Tablespoons sriracha (depending on how spicy you like it)
- 4 cloves garlic (grated or minced)
Stir Fry
- 1 pound ground pork
- 1 onion (thinly sliced)
- 1 red bell pepper (seeds removed and sliced)
- 2 cups coleslaw mix (or shredded cabbage)
- 1 5-ounce can water chestnuts (drained and chopped)
For Serving
- Sesame seeds
- Green onions
- Chopped cashews or peanuts
- Cilantro
- Red pepper flakes (if you like it extra spicy)
- Rice or Noodles
Instructions
- Add 1/2 cup soy sauce, 1/2 cup chicken stock, 2 Tablespoons brown sugar, 2 Tablespoons cornstarch, 1-2 Tablespoons sriracha, and 4 cloves garlic (grated) to a medium mason jar or tupperware. Seal and shake well to combine. Set aside. Alternatively, you can add the ingredients to a smal bowl and whisk them together.
- Add 1 pound ground pork to a large skillet or wok and cook over medium-high heat, using a wooden spoon or spatula to break it up. Continue cooking until it's no longer pink, and lightly browned. Transfer to a bowl and set aside.
- To the now empty skillet, add 1 onion (sliced) and 1 red bell pepper (sliced) and sauté for 2 minutes. Then, add 2 cups coleslaw mix and 1 5-ounce can water chestnuts (chopped) and cook until the cabbage is wilted, about 2-3 minutes.
- Add the pork back into the skillet and reduce the heat to low. Pour the sauce into the skillet, and stir to coat the pork and vegetables in the sauce. Cook for 2-3 minutes until the sauce is thickened and glossy.
- Sprinkle with sesame seeds and serve over noodles or rice, if desired.
Notes
- This ground pork stir fry is best served fresh out of the skillet. If you have leftovers, feel free to store them in an airtight container in the fridge for 2 to 3 days.
- To reheat, microwave the leftovers for 1 to 2 minutes or warm them in a skillet over medium heat with a drizzle of oil until heated through.
- This recipe comes together quickly, so I recommend prepping the veggies and sauce before you start cooking. You can even do this a day ahead and store them in separate containers in the fridge.
- Give the sauce a taste before it goes into the pan to ensure the flavor balance is right. If it tastes too salty, add a pinch more sugar; if too sweet, finish with a dash more soy sauce or add in some rice vinegar.
- For perfectly crisp-tender vegetables, medium-high to high heat is essential. Make sure your wok or skillet is hot before adding anything. Look for shimmering, lightly smoking oil as your cue.
- Make this sauce ahead. The flavors improve after resting in the fridge!
- Don’t overcook the vegetables or they will be mushy. The cabbage should be wilted but still have some bite to it.
- Meat: Add in ground chicken, ground turkey, ground beef, or thinly sliced pork loin.
- Other veggies: Mix and match the vegetables in the recipe. Veggies like carrots, snap peas, mushrooms, broccoli, edamame, zucchini, baby corn, and spinach all work.
- Customize the sauce: Boost the umami flavor by stirring fish sauce or miso paste into the stir fry sauce. Or, for a kick of heat, add chili oil, extra sriracha, or diced fresh chilies.
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