Pork Stir Fry

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So simple yet so tasty, Pork Stir Fry features fresh zucchini, green beans, garlic, and ginger tossed in a spicy stir fry sauce. This easy 30-minute stir fry is the perfect choice for a simple weeknight meal.

Overhead image of Pork Stir Fry in a skillet, ready to be served.

Pork Stir Fry has quickly become a family favorite. It’s easy to adapt with whatever veggies you need to clear out of your fridge, and it’ll be ready on the table in 30 minutes (or less!).

If you’ve got some fresh garden veggies, this dish is the perfect way to use those up! As written, I would rate this dish as mild– mild enough my little boys inhale this meal — it’s one of their favorites. That said, I typically like a bit more spice (the spice adds so much flavor!) so I’ll usually add more chili garlic sauce to my individual portion. If you are making this dish for people that enjoy spice, feel free to increase the chili garlic addition to a tablespoon or more (just taste and adjust until the spice levels suit you!)

Image of the uncooked zucchini and green beans in the skillet about to be sautéed

How to make Pork Stir Fry

When making a stir fry, once the cooking starts, everything comes together fast. So, you want to make sure you’ve got everything ready to go before starting. This includes whisking together the stir fry sauce, chopping the veggies, and mincing the aromatics. 

Once everything is set out and ready to go, start by browning the pork. Avoid stirring too much at the start, so the pork gets a nice brown crust, which will contribute to a delicious flavor. Transfer to a plate while cooking the veggies. 

Char the veggies in the hot skillet, add the stir fry sauce, reduce it, combine everything together, garnish and it’s ready to eat!

Process shot-- image of the zucchini and green beans cooked in the sauce pan

What to serve with Pork Stir Fry

The great thing about stir fries is that they are typically pretty balanced meals. They’re loaded with protein and veggies, which means there’s not a big need for many side dishes. 

That said, this cool and crisp Asian cucumber salad would make a great side dish and complement the flavors nicely.

You’ll also likely want to whip up some white or brown rice or even quinoa for the base of the stir fry (how to cook quinoa guide here!).

My favorite base for Pork Stir Fry is ginger basmati rice. Here’s how to prepare it.

Process shot-- image of a bowl of the sauce that goes over this dish

Variations

  • Swap the ground meat. While I personally haven’t tried any meat substitutions for the ground pork in this stir fry, I would imagine ground chicken or ground turkey would work well. Here are some considerations when using ground chicken, such as being more aggressive with seasonings.
  • Switch out the veggies. Use all zucchini or all green beans instead of the combo, swap out asparagus for the beans, or maybe use summer squash instead of zucchini. 
  • Try additional garnishes. Add toasted sesame seeds and your favorite fresh herbs (we like scallions/green onions) to top off this dish.
  • Use more spice. Serve sriracha sauce on the side or increase the chili garlic sauce in the stir fry recipe.

Overhead image of Pork Stir Fry over rice, with a fork on the side, ready to eat.

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Pork Stir Fry

5 from 4 votes
So simple yet so tasty, Pork Stir Fry features fresh zucchini, green beans, garlic, and ginger tossed in a spicy stir fry sauce. This easy 30-minute stir fry is the perfect choice for a simple weeknight meal.
Print Recipe

Pork Stir Fry

5 from 4 votes
So simple yet so tasty, Pork Stir Fry features fresh zucchini, green beans, garlic, and ginger tossed in a spicy stir fry sauce. This easy 30-minute stir fry is the perfect choice for a simple weeknight meal.
Course Dinner
Cuisine American
Keyword pork stir fry
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 188kcal
Cost $6.12

Ingredients

Sauce

  • 1 teaspoon corn starch
  • 2 tablespoons EACH: regular (not lite) soy sauce, rice vinegar
  • 1 tablespoon finely minced fresh ginger
  • 2 teaspoons finely minced fresh garlic
  • 2 teaspoons Asian 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
  • fine sea salt and freshly cracked pepper

Stir Fry

  • 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
  • Serve with: cooked rice, toasted sesame seeds, and fresh lime.

Instructions

  • SAUCE: In a small bowl, whisk the soy sauce and cornstarch together with a fork until smooth. Add in the 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.
  • PREP VEGGIES: Cut zucchini in half lengthwise and then 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 towel and set aside.
  • COOK PORK: 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 salt and pepper to taste (I add a pinch of each). Let cook without touching for 30 seconds, and then break the pork into small, bite-sized pieces and continue cooking until golden brown, about 6-9 minutes. Transfer pork to paper-towel-lined bowl and set aside.
  • COOK VEGGIES: 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 and 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 the heat to low. Add pork back in and stir to combine. Pour in the stir fry sauce.
  • FINISH: 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 flavor wise 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

Note 1: We use 2 teaspoons of chili garlic sauce so it's not too spicy for the kiddos, but I usually add more to my individual plate. Scale this sauce up to heat preference -- it adds a lot of flavor overall to the dish. Here's the chili garlic sauce I use. In a pinch, sriracha can be used.

Nutrition Facts

Serving: 4servings | Calories: 188kcal | Carbohydrates: 8.3g | Protein: 6.3g | Fat: 15.3g | Sodium: 1860.4mg | Fiber: 2.1g | Sugar: 4.2g

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5 Comments

  1. 5 stars
    So much better with just a package of frozen Stir-Fry vegetables!!! Would make this recipe a ***** Star for sure!!!

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