Ground Pork Stir Fry

Course: Main Course

Cuisine: Asian

Prep Time: 10

Cook Time: 15

Total Time: 20

Servings: people

Calories: 397kcal

Author: Platings and Pairings

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.

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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

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.

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

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.

Nutrition