Ground Pork Stir Fry (20 Minutes!)
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This Ground Pork Stir Fry is fast and flavorful, making it the perfect go-to meal option for the busiest of weeknights.
The sauce is simple, sweet, savory, and a little spicy if you like chili flakes. One of my favorite parts is that this meal comes together in 20 minutes! Low-effort, high-reward recipes are my jam!
Say hello to juicy ground pork sizzled with shallots, garlic, and ginger, tossed with your favorite crisp-tender veggies (really, anything works here!), and coated in a glossy sauce that clings to every bite. The sauce is what really takes this to the next level. It’s the Shaoxing wine that makes this taste restaurant-worthy!
Perfect for picky eaters, fridge-clean-out nights, or when you want something fresh and homemade but your energy level says “cereal for dinner.”
Table Talk with Tawnie
Is it funny to say that I sort of forgot about making stir-fry recipes for dinner? I am so happy they are in regular rotation for my family again, I’ve missed the ease and convenience of utilizing pantry staples while also being able to use up those forgotten about veggies hiding in the bottom drawer of the fridge! Plus, my kids love it too. I usually deconstruct it a bit for them, I serve rice or ramen, the meat and veggies, and a little fruit in sections on their plates and they love it! You can’t beat a 20 minute meal!!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Ground pork: Ground chicken, ground turkey, or ground beef works too!
- White pepper: White pepper brings subtle heat and a more mellow bite than black pepper. I use it often in Chinese-inspired recipes, like my Panda Orange Chicken recipe!
- Garlic, ginger, and shallots: They melt into the stir-fry and boost the flavor foundation.
- Shaoxing wine: This traditional Chinese cooking wine adds depth and complexity. If you can’t find it, mirin, cooking sake, or dry sherry are good options.
- Soy sauce: Use low-sodium if you want to dial back the saltiness.
- Veggies: I love how broccoli soaks up the sauce, but you can mix in other veggies—bell peppers, carrots, mushrooms, snap peas, or whatever’s hiding in your veggie drawer!
Step-by-Step Directions
(For the full recipe, scroll down to the recipe card below)
Saute aromatics & cook the pork
The shallots, garlic, and ginger are the base to really boost the flavor of the stir-fry, then add in the ground pork and cook until no longer pink.
Add the veg!
Cook the veggies for just a few minutes. Feel free to get creative here, using whatever you like or have in your fridge!
Add the meat back in & sauce
Bring it all together and let those flavors mingle!
That’s it!
20 minute stir-fry dinner done and done! Serve with your favorite rice, chow mein, fried rice, or ramen! For a low-carb option, serve it in lettuce cups.
Success Tips
- Prep everything before you start cooking: This recipe moves fast—chop your veggies, measure your sauce ingredients, and mince your aromatics first.
- Brown the pork: Break it up and let it sizzle until golden bits form—that’s where the flavor lives!
- Veggies: Cut the broccoli, bell peppers, or carrots into similar sizes so everything cooks evenly. Stir fry is fast so the uniformity helps.
- Taste and adjust flavors: Too salty? Add a splash of water or a dash more vinegar. Want more heat? Toss in extra chili flakes.
Storage / Freezing
- Allow to cool completely, and place in the fridge in an air-tight container for up to 4 days.
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Ground Pork Stir Fry
Ingredients
For the sauce
- 1/2 cup soy sauce
- 2 Tbsp. honey or sugar
- 2 Tbsp. shaoxing wine
- 2 Tbsp. rice vinegar
- 2 Tbsp. water
- 1 Tbsp. cornstarch
- 2 tsp. sesame oil
For the stir fry
- vegetable oil
- 2 Tbsp. shallots, finely minced
- 3 cloves garlic, minced
- 1 Tbsp. fresh ginger, minced
- 1 lb. ground pork
- salt and white pepper, to taste
- 1 large head broccoli, chopped into pieces (or whatever veg you like in stir fry! Bell peppers, carrots, mushrooms, snap peas, water chestnuts, etc.)
For serving
- sesame seeds, garnish
- green onions, cut on a bias, garnish
- chili flakes (optional)
- serve with cooked sushi rice, chow mein, ramen, etc.
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Whisk together the sauce: In a measuring cup or bowl, whisk together all sauce ingredients and set aside.1/2 cup soy sauce, 2 Tbsp. honey or sugar, 2 Tbsp. shaoxing wine, 2 Tbsp. rice vinegar, 2 Tbsp. water, 1 Tbsp. cornstarch, 2 tsp. sesame oil
- Saute aromatics: Heat 1 tbsp oil over medium heat. Add shallot, garlic, and ginger and cook for about 30-60 seconds, careful not to let the garlic burn.vegetable oil, 2 Tbsp. shallots, finely minced, 3 cloves garlic, minced, 1 Tbsp. fresh ginger, minced
- Add the ground pork: Turn the heat to medium-high, add the ground pork, and break it up with a wooden spoon into small pieces. Add salt and white pepper and continue to cook until the meat is cooked. Set the meat aside on a plate or in a bowl.1 lb. ground pork, salt and white pepper, to taste
- Add broccoli: Add chopped broccoli pieces (along with any other veggies you like, too!) and saute for a few minutes until vibrant. Then add little more oil to the veggies and season with a bit of salt. Cook for ~2 more minutes. (I like to cook without oil first to get a little char on the veg). Adjust the heat as necessary, veggies will be crisp-tender.1 large head broccoli, chopped into pieces
- Add meat & sauce: add the ground pork back in, followed by the sauce. Allow to simmer and the sauce to coat the pork and veggies. After a few minutes, the cornstarch will thicken the sauce, and everything will smell perfect and delicious!
- Serve: plate with rice/ramen, and garnish with sesame seeds and green onions.sesame seeds, garnish, green onions, cut on a bias, garnish, chili flakes (optional), serve with cooked sushi rice, chow mein, ramen, etc.
Video
Notes
- Shaoxing wine substitutes: Mirin, cooking sake, or dry sherry.
- Storage: up to 4 days in the fridge in an air-tight container.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie-Catherine Dubé
Saying “I’m obsessed” is an understatement. This recipe is soooo good! And so easy to make, especially if you chop your ingredients ahead of time (ahem, I’m talking to you, Future Danika). I did broccoli, carrots, bell pepper, and zucchini for my veggies. And I ended up making a double batch of it mixing ground pork & ground turkey. I thought I loved it night 1, but the leftovers are (dare I say) even better. Definitely going in my rotation!!
So happy this one was great for meal prep this week! woo! thank you for the sweetest review! :):)
I made this recipe last night and it was very quick to put together. Unfortunately, my husband and I have a difficult time digesting broccoli, so I used mushrooms, bell pepper and snap peas. It was so good – we finished it off today for lunch. This is such a flexible recipe. I’m trying it again this weekend with zucchini. Love it.
Thank you soo much Lori! I am glad you both enjoyed it! 🙂
Made tonight and was very easy and delicious! Did use low sodium soy sauce and it was perfect.
Thank you so much! I am glad it worked well 🙂
It was too salty. I had to rinse off the pork and veggies as my kids wouldn’t eat it the way it was. Maybe next time I will use a reduced sodium soy sauce. Once it was rinsed off it tasted great!
So sorry about that! In the blog post, I mention using low sodium. My husband and I didn’t notice it being too salty, so sorry about that! I know salt preferences can vary from person to person. Thank you for making & trying!