Savory Wok-Fried Ground Pork

Ground Pork Stir Fry is your ultimate solution for a quick, flavor-packed weeknight dinner. Featuring tender ground pork, crisp zucchini, and fresh green beans enveloped in a savory, slightly spicy sauce infused with aromatic garlic and ginger, this meal is designed to be on your table in just 30 minutes. It’s an incredibly satisfying dish that doesn’t compromise on taste or speed.

author’s note

Your New Go-To 30-Minute Dinner!

This Ground Pork Stir Fry has quickly become a cherished family favorite in my home, and I’m thrilled to share it with you! What makes this recipe truly special is its incredible versatility and lightning-fast preparation. Whether you’re trying to use up fresh garden bounty or simply looking for a wholesome meal that comes together in a flash, this stir fry is a fantastic choice.

I adore how easily it adapts to whatever vegetables I have on hand. It’s the perfect canvas to showcase peak-season produce, transforming everyday ingredients into something truly delicious. For families with diverse palates, this recipe is a lifesaver. As written, the spice level is intentionally mild, ensuring even my little boys devour it without hesitation. It’s become one of their top meal requests!

However, if you’re like me and appreciate a bit more zest, don’t hesitate to personalize your portion. I often add an extra dash of chili garlic sauce to my plate for that satisfying kick. Cooking for true spice enthusiasts? Feel free to increase the chili garlic sauce to a full tablespoon or even more during preparation. Remember, stir-frying is all about tasting and adjusting as you go, so tailor the heat until it’s perfectly suited to your preference!

Essential Ingredients for a Perfect Ground Pork Stir Fry

Crafting a delicious stir fry starts with fresh, quality ingredients. Here’s a breakdown of what you’ll need and why each component is key to achieving that perfect balance of flavor and texture:

For the Flavorful Stir Fry Sauce:

• Cornstarch: A crucial thickening agent that transforms liquids into a rich, glossy sauce, ensuring it clings beautifully to your ingredients.
• Soy Sauce: The backbone of savory Asian cuisine. Use a good quality regular soy sauce (not low-sodium) for robust flavor.
• Rice Vinegar: Adds a bright, tangy counterpoint, balancing the richness of the pork and other ingredients.
• Finely Minced Ginger: Provides a warm, zesty aroma and a subtle spicy kick that is indispensable in stir-fries.
• Finely Minced Garlic: Imparts a pungent, savory depth that forms the foundation of the sauce’s flavor profile.
• Chili-Garlic Sauce (like Sambal Oelek): Offers customizable heat and an extra layer of garlicky spice. Adjust to your preferred level of warmth.
• Chicken Broth: Thins the sauce to the right consistency and adds a savory liquid base.
• Light Brown Sugar: A touch of sweetness helps to balance the savory, salty, and spicy notes in the sauce.
• Sesame Oil: Added at the end, its distinct nutty aroma provides an authentic finish to the dish.
• Salt and Pepper: Basic seasonings to enhance all the flavors. Always taste and adjust!

For the Hearty Stir Fry Base:

• Zucchini: Cut into uniform half-moons, zucchini offers a tender-crisp texture and absorbs the sauce beautifully. It adds a lovely freshness to the dish.
• Green Beans: Trimmed and cut into 1-inch pieces, green beans provide a satisfying crunch and vibrant green color, complementing the pork and zucchini.
• Vegetable Oil: Essential for high-heat stir-frying. Dividing the oil ensures optimal searing of both the pork and vegetables without overcrowding the pan.
• Ground Pork: The star of the dish. Cook until golden brown for the best texture and rich, savory flavor that anchors the stir fry.
• Green Onions: Thinly sliced and used as a garnish, they add a fresh, pungent bite and bright color just before serving.
• Rice: Serve your stir fry over fluffy white rice or nutritious brown rice to soak up all the delicious sauce.

Step-by-Step Guide: Crafting Your Ground Pork Stir Fry

Making a restaurant-quality stir fry at home is easier than you think! Follow these steps for a perfectly cooked and incredibly flavorful meal every time:

1. Prepare the Signature Stir Fry Sauce: In a small bowl, combine the cornstarch and soy sauce, whisking thoroughly with a fork until no lumps remain. This cornstarch slurry is key to a smooth, velvety sauce. Then, whisk in the rice vinegar, finely minced ginger and garlic, chili-garlic sauce, chicken broth, light brown sugar, and sesame oil. Season with a pinch of salt and pepper (I typically use about 1/4 teaspoon of each). Whisk everything together until well combined and set the sauce aside.
2. Prep Your Vegetables: Wash and prepare your zucchini by cutting it in half lengthwise, then slicing it into uniform half-moons, approximately 1/2-inch thick. Trim the ends of your green beans and cut them into 1-inch pieces. Having all your vegetables prepped and ready before you start cooking is essential for a smooth stir-fry process.
3. Sear the Ground Pork to Perfection: Heat a large frying pan or wok over medium-high heat. Once the pan is shimmering hot, drizzle 1 tablespoon of the vegetable oil around the surface. Add the ground pork and season it lightly with a pinch of salt and pepper. Allow the pork to cook undisturbed for about 30 seconds to develop a delicious sear. Then, break the pork into bite-sized pieces with your spatula and continue cooking, stirring occasionally, until it’s beautifully golden brown and fully cooked through, which usually takes about 6-9 minutes. Once done, transfer the cooked pork to a large, shallow bowl lined with paper towels to drain any excess fat, and set it aside.
4. Achieve Perfectly Crisp-Tender Vegetables: Return the pan to high heat. Add the remaining 1 tablespoon of vegetable oil. Once the pan is very hot, add the prepared green beans and zucchini, spreading them out in a single layer to cover the base of the pan. Let them cook for 1 minute without stirring to allow them to char slightly. Quickly stir the vegetables, spread them out again, and cook for another 30 seconds. Repeat this process one more time for a total of approximately 2.5 minutes of cook time. You want the vegetables to be charred but still delightfully tender-crisp, not soggy. Reduce the heat to low.
5. Combine and Finish with the Sauce: Return the cooked ground pork to the pan with the vegetables and stir to combine evenly. Give your prepared stir fry sauce another quick whisk, then pour it over the pork and vegetables. Continue to stir constantly for about 30 seconds, allowing the sauce to thicken and beautifully coat all the ingredients, making them glossy and appealing.
6. Taste, Adjust, and Serve: Taste the stir fry and adjust the seasonings as needed. You might want to add a little more salt, pepper, or a generous dash of chili sauce if you desire more heat and a bolder flavor. Garnish generously with thinly sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately over freshly cooked white or brown rice. For an extra burst of vibrant flavor, offer fresh lime wedges on the side or squeeze a little lime juice directly over the finished dish. This zesty addition truly elevates the experience!

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5 out of 8 votes

Ground Pork Stir Fry

By

Chelsea Lords

This Ground Pork Stir Fry recipe delivers a delectable combination of fresh zucchini, crisp green beans, aromatic garlic, and fiery ginger, all tossed in a customizable spicy sauce. It’s an ideal solution for a quick and flavorful weeknight meal, ready in just 30 minutes!

Prep Time:

20 minutes

Cook Time:

10 minutes

Total Time:

30 minutes

Servings:

4 servings

Equipment

• Large frying pan or wok

Ingredients

Sauce

• 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 to taste

Stir Fry

• 1/2 pound (8 ounces) zucchini, cut into half moons (about 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, for garnish
• Serving suggestions: Cooked rice, toasted sesame seeds, fresh lime wedges (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

Note 1 (Chili-Garlic Sauce): I typically use 2 teaspoons of chili garlic sauce to keep the heat mild enough for my children. However, I often add an extra spoonful to my individual plate for a spicier kick. This sauce not only adds heat but also significant depth of flavor to the dish. Here’s an example of the chili garlic sauce I use. In a pinch, sriracha can be substituted, but it will offer a slightly different flavor profile.

Note 2 (Serving Suggestions): This ground pork stir fry is best served with freshly cooked rice (white or brown), a sprinkle of toasted sesame seeds for added texture and nutty flavor, and fresh lime wedges for a bright, zesty finish.

Nutrition Note: The provided nutrition information is calculated for the stir fry mixture only and does not include any accompanying rice or other serving suggestions.

Storage: Allow the stir fry to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat or in the microwave until heated through, adding a splash of water or broth if it appears dry.

Nutrition

Serving: 4 servings |
Calories: 420 kcal |
Carbohydrates: 11 g |
Protein: 21 g |
Fat: 32 g |
Saturated Fat: 10 g |
Polyunsaturated Fat: 7 g |
Monounsaturated Fat: 13 g |
Trans Fat: 0.04 g |
Cholesterol: 82 mg |
Sodium: 251 mg |
Potassium: 631 mg |
Fiber: 2 g |
Sugar: 7 g |
Vitamin A: 575 IU |
Vitamin C: 20 mg |
Calcium: 57 mg |
Iron: 2 mg

Nutrition information is automatically calculated and should be used as an approximation only.