This ground pork stir fry recipe is the perfect solution for “what’s for dinner?” on a busy weeknight. Fast, adaptable, and deeply flavorful, it turns simple pantry and fridge ingredients into a satisfying meal. You can keep it classic with pork or swap in ground chicken, turkey, tofu, or plant-based crumbles. It’s a dependable, customizable dinner that works with many diets and tastes.
The backstory.
A few nights ago I opened the fridge and found a small pile of leftover vegetables—zucchini, a bell pepper, mushrooms—and a package of ground pork. Ground pork can feel limiting if you’re not making meatballs or burgers, but a quick stir fry is an easy and delicious way to use whatever you have on hand. Tossed with garlic, ginger, and a simple stir fry sauce, the result was quick, bright, and cozy—exactly the kind of weeknight win I wanted.
xoxo Kori
A must-make ground pork stir fry recipe.
⏱ Ready in 30 Minutes
This stir fry goes from prep to plate in about 30 minutes, so it’s ideal for busy evenings. It’s lighter and faster than ordering in, and you control the ingredients and seasoning.
🌱 Flexible with What You’ve Got
Use this recipe to clear out the crisper: snow peas, broccoli, carrots, bok choy, green beans, or frozen peas all work. The recipe is forgiving, so swap in what you already have.
💪 Healthier, Your Way
High in protein and easy to adapt for low-carb, gluten-free, or dairy-free diets. Use tamari or coconut aminos for a gluten-free version. Serve over cauliflower rice for a low-carb meal or jasmine rice for a classic finish.
When in doubt (and drowning in produce), a stir fry saves the day—this one began as a clean-out-the-fridge experiment!
What you’ll need.
This recipe uses simple, readily available ingredients. Quantities and full directions appear in the recipe section below.
- Ground pork — economical and quick to cook
- Olive oil or avocado oil for high-heat cooking
- Sweet onion, thinly sliced
- Bell pepper, any color, sliced
- Mushrooms, sliced (baby bellas work well)
- Zucchini and yellow squash, cut into bite-size pieces
- Garlic and ginger, minced (fresh or jarred)
- Stir fry sauce — use your preferred store-bought sauce or a simple homemade mix of soy sauce (or tamari), a touch of sweetener, sesame oil, and rice vinegar
- Salt and pepper to taste
- Sesame seeds and sliced green onions for garnish (optional)
Make it yours.
- Make it spicy: add red pepper flakes, sriracha, or fresh chiles. Start conservatively and adjust to taste.
- Swap the pork for ground beef, chicken, turkey, or a plant-based option.
- Add other vegetables you enjoy: snow peas, bok choy, broccoli, carrots, cauliflower, or green beans.
This stir fry pairs well with many of my other quick dishes—try it as a template for seafood, tofu, or beef stir fries, swapping proteins and sauces as you like.
Flexible dietary swaps.
Quick swaps make this recipe fit your diet:
- Ground chicken, turkey, or beef in place of pork.
- Tofu or tempeh for a vegetarian or vegan version—use a vegan stir fry sauce.
- Use tamari or coconut aminos for gluten-free.
- Reduce sodium by choosing low-sodium sauces or stretching the sauce with a splash of broth or water.
- Serve over cauliflower rice, zoodles, or shredded cabbage for a low-carb meal.
How to make pork stir-fry.
Cook the pork.
Heat a wok or large skillet over medium-high with oil. Brown the ground pork, breaking it into small pieces, and cook until no pink remains. Remove and keep warm, leaving a little fat in the pan.
Stir fry the veg.
Add onions first and cook until they soften. Add peppers, mushrooms, zucchini, and squash along with garlic and ginger. Stir-fry until the vegetables are tender-crisp, about 4–6 minutes depending on size and heat.
Bring it together.
Return the pork to the pan, pour in the stir fry sauce, and toss everything to coat. Cook just until heated through and the sauce clings to the ingredients. Taste and adjust seasoning with soy sauce, salt, or additional sauce.
How to serve it.
- Low-carb: serve over sautéed cauliflower rice so it soaks up pan flavors.
- Classic: serve over jasmine, basmati, or brown rice.
- Noodles: toss with lo mein, hibachi-style noodles, or shirataki/zucchini noodles for a lighter option.
- Finish: top with sliced green onions, cilantro, and toasted sesame seeds for texture and brightness.
Kori’s tips.
- Prep all ingredients before you start—stir fries move quickly.
- Use this as a flexible blueprint: swap proteins and vegetables freely.
- For spicy heat, add red pepper flakes or sriracha while finishing the sauce.
- Cook dense vegetables first (carrots, cauliflower) so they have time to soften.
FAQs
Is ground pork healthier than ground beef?
Both have pros and cons. Ground pork often contains more unsaturated fat, while some ground beef has higher saturated fat and iron. Pork provides B vitamins; beef supplies more iron. Choose leaner cuts or adjust portions based on your nutrition goals.
What is stir frying?
Stir frying is a high-heat cooking method where small pieces of food are quickly cooked in a small amount of oil while stirring. Ingredients are typically added in order of cooking time, starting with proteins and dense vegetables, and finishing with quick-cooking items and aromatics.
Can I freeze it?
Freezing is not recommended because the vegetables can release water and become soggy when reheated, which reduces texture and flavor.
What’s the best way to reheat it?
Reheat gently in a skillet over medium heat, stirring frequently until warmed through. A low-power microwave restart in short intervals also works—stir between bursts to distribute heat.
How should I store it?
Cool thoroughly, then transfer to an airtight container and refrigerate for up to 4 days.
📖 The recipe.
Easy Ground Pork Stir-Fry with Veggies (30-Minute Meal)
This quick ground pork stir-fry uses simple ingredients and plenty of fresh vegetables. Ready in roughly 30 minutes, it’s high in protein, low in carbs if you choose, and easy to adapt.
Author: Kori Butler
Prep: 10 mins • Cook: 15 mins • Total: 25 mins
Servings: 4 • Calories: 417 kcal (approx.)
Ingredients
- 1 pound ground pork
- 2 tablespoons olive oil (or avocado oil)
- 1 cup sweet onion, halved and sliced
- 1 bell pepper, sliced (about 1 cup)
- 8 ounces mushrooms, sliced
- 1 medium yellow squash, ½” cubes (about 1 cup)
- 1 medium zucchini, ½” cubes (about 1 cup)
- 1½ tablespoons garlic, minced
- ½ cup stir fry sauce (store-bought or homemade)
- Salt and pepper to taste; sesame seeds and green onion to garnish
Instructions
- Preheat a wok or a 12″ skillet over medium-high heat with the oil.
- Cook the ground pork, breaking it up, until browned and cooked through. Remove from the pan and set aside, leaving a couple of tablespoons of fat in the pan.
- Add the onions and stir-fry until they begin to soften, about 2–3 minutes.
- Add bell pepper, squash, zucchini, mushrooms, garlic, and ginger. Stir-fry until the vegetables reach your desired doneness, about 4–6 minutes.
- Return the cooked pork to the pan and add the stir fry sauce. Toss everything to coat and heat through.
- Adjust seasoning with soy sauce, additional stir fry sauce, salt, or pepper. Garnish with sliced green onions and sesame seeds, if desired.
Notes
- Variations: switch the pork for ground beef, chicken, tofu, or turkey.
- Make sure all ingredients are prepped before cooking—stir fries move fast.
- Serving suggestions: serve over cauliflower rice, white/brown rice, or noodles. Garnish with scallion, cilantro, or toasted sesame seeds.
Nutrition (approx. per serving)
- Calories: 417 kcal
- Carbohydrates: 12 g • Protein: 23 g • Fat: 32 g
Keep the good eats going.
If you enjoy Asian-inspired weeknight meals, try other quick stir-fry and bowl-style recipes that use similar ingredients and techniques to keep dinner fast, flavorful, and flexible.
- Smoked Salmon Sushi Bowl
- Slow Cooker Sesame Chicken
- Shrimp Fried Rice
- Teriyaki Salmon Bowl
- Instant Pot Pepper Steak
- Pineapple and Tofu Fried Rice
- Instant Pot Chicken Fried Rice
- Homemade Fried Rice
- Crockpot Cashew Chicken
- Salmon Buddha Bowl