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Pork Stir Fry

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



  • 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.


  • 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.


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.


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