Pork Stir Fry is the quick and delicious meal you need. With zucchini, green beans, garlic, and ginger in a spicy stir fry sauce, it’s a flavor-packed dish ready in just 30 minutes.
author’s note
30-Minute Dinner The Whole Family Will Love!
Pork Stir Fry has quickly become a family favorite! It’s super easy to customize with whatever veggies you need to use up, and you can have it ready in 30 minutes or less.
Got fresh garden veggies? This is the perfect dish to showcase them! As it is, the dish is mild—mild enough that my little boys devour it, making it one of their top picks. But, I like a little more kick, so I usually add extra chili garlic sauce to my portion.
If you’re cooking for spice lovers, feel free to bump up the chili garlic sauce to a tablespoon or more. Just taste as you go and adjust until it’s as spicy as you want!
Ingredients In Pork Stir Fry
Stir Fry Ingredients:
- Zucchini: Cut into half moons for even cooking and a great texture.
- Green Beans: Trim the ends to avoid tough spots.
- Oil: Divide the oil to avoid overcrowding the pan, ensuring the veggies get a nice char.
- Ground Pork: Cook the pork until golden brown for the best texture and flavor.
- Green Onions: Slice thinly to distribute evenly as a topping.
- Rice: Serve over white or brown rice.
- Sauce: Adjust the chili-garlic sauce to suit your spice level—more for heat!
How To Make Pork Stir Fry
- Make the Sauce: Stir well to avoid lumps from the cornstarch.
- Cook Pork: Let the pork cook without stirring for a minute to get a good sear.
- Stir-Fry Veggies: Spread the veggies out in the pan to avoid crowding.
- Combine Everything: Taste and adjust with more salt, pepper, or chili sauce.
- Serve: Squeeze fresh lime for an extra burst of flavor!
Variations
Switch Things Up
- Change Meat: Use ground chicken or turkey instead of pork, and season well.
- Vary Veggies: Swap zucchini for squash, or green beans for asparagus.
- Spice It Up: Add sriracha or more chili garlic sauce for extra heat.
Quick Tip
Cornstarch is used in almost every stir fry recipe as a thickener. When mixed with a bit of liquid, it forms a slurry. Added to the pan, it quickly thickens the existing liquids, usually in less than a minute, creating a velvety sauce.
More 30-Minute Dinner Ideas
Dinner
Chicken Chow Mein
Dinner
Taco Lettuce Wraps
Pasta And Pizza
Margherita French Bread Pizza
Dinner
Chicken Stir Fry
Pork Stir Fry
Equipment
- Large pan or wok
Ingredients
- 1 teaspoon cornstarch
- 2 tablespoons soy sauce not lite
- 2 tablespoons rice vinegar
- 1 tablespoon finely minced ginger
- 2 teaspoons finely minced garlic
- 2 teaspoons chili-garlic sauce like Sambal Oelek, see note 1
- 1/4 cup chicken broth
- 1 tablespoon light brown sugar not packed
- 1 teaspoon sesame oil
- Salt and pepper
- 1/2 pound (8 ounces) zucchini cut into half moons, 1 medium
- 1/2 pound (8 ounces) green beans trimmed and cut into 1-inch pieces
- 2 tablespoons vegetable oil divided
- 1 pound ground pork
- 1/4 cup thinly sliced green onions
- Serving suggestions see note 2
Instructions
- In a small bowl, whisk soy sauce and cornstarch together with a fork until smooth. Add rice vinegar, finely minced ginger, finely minced garlic, chili sauce (see note 1), chicken broth, brown sugar, and sesame oil. Season to taste with salt and pepper (I add 1/4 teaspoon of each). Whisk to combine and set aside.
- Cut zucchini in half lengthwise and cut into half moons about 1/2-inch thick. Trim green beans and cut into 1-inch pieces. Set aside. Line a large, shallow bowl with paper towels and set aside.
- Heat a large frying pan or wok over medium-high heat. Once hot, drizzle 1 tablespoon of the oil around the pan, add the pork, and season with a pinch of salt and pepper. Let cook without touching for 30 seconds, then break the pork into bite-sized pieces and continue cooking until golden brown, about 6–9 minutes. Transfer pork to paper-towel-lined bowl and set aside.
- Add the remaining 1 tablespoon of oil in the pan and increase heat to high. Add beans and zucchini when the pan is very hot, spreading out to cover the base of the pan. Leave for 1 minute, then quickly stir, spread them out again, and cook for 30 more seconds. Repeat that process once more (for a total of 2 and 1/2 minutes cook time) until veggies are charred but still tender crisp (not soggy). Reduce heat to low. Add pork back in and stir to combine. Pour in stir fry sauce.
- Stir until the sauce is incorporated and the veggies look glossy, about 30 seconds more. Taste and adjust seasonings, adding additional salt or pepper as needed until the flavors sing. You may want to add some additional chili sauce if you want more heat (this chili garlic sauce adds a lot of flavor as well!). Garnish with the green onions and sesame seeds and serve over cooked rice. Serve fresh lime wedges by the side of the plates or drizzle fresh lime on the finished dish.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you have recipes for singles and seniors ?
I don’t, but this does freeze and store well, and you can halve the recipe!
So good. Didn’t do zucchini but added carrots, instead. Served with rice and lime on the side. Going into the rotation.
Delish! So thrilled this was a hit! Thanks Kathy!
Hi Chelsea! I use so many of your recipes for meal prep. I was just wondering, is the sodium really 1820 mg for a serving?
We halved the chili sauce, used honey instead of brown sugar and loved this recipe. Thank you!
You’re so welcome! Glad you enjoyed 🙂
Another hit in our house! Delicious and healthy. Got the kiddos to eat veggies.
It’s always the best when you can get your kids eating veggies! Thanks so much for your comment Holly! 🙂
So much better with just a package of frozen Stir-Fry vegetables!!! Would make this recipe a ***** Star for sure!!!