Ground Pork Stir Fry

This ground pork stir fry is quick, flavorful, and versatile perfect for busy weeknights. With tender pork, crisp veggies, and a savory sauce, it pairs beautifully with rice or noodles for a complete meal.

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Ingredients

For the Sauce

• ½ cup soy sauce
• 2 Tbsp honey or sugar
• 2 Tbsp Shaoxing wine
• 2 Tbsp rice vinegar
• 2 Tbsp water
• 1 Tbsp cornstarch
• 2 tsp sesame oil

For the Stir Fry

• Vegetable oil
• 2 Tbsp shallots, finely minced
• 3 cloves garlic, minced
• 1 Tbsp fresh ginger, minced
• 1 lb ground pork
• Salt and white pepper, to taste
• 1 large head broccoli, cut into bite-size pieces (or substitute with bell peppers, carrots, mushrooms, snap peas, or water chestnuts)

For Serving

• Sesame seeds, for garnish
• Green onions, sliced on a bias for garnish
• Chili flakes (optional)
• Serve with cooked sushi rice, chow mein, ramen, or your favorite noodles

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Instructions

1. Make the sauce: In a small bowl or measuring cup, whisk together soy sauce, honey (or sugar), Shaoxing wine, rice vinegar, water, cornstarch, and sesame oil. Set aside.
2. Sauté aromatics: Heat 1 Tbsp vegetable oil in a large skillet or wok over medium heat. Add shallots, garlic, and ginger. Cook for 30–60 seconds, stirring often, until fragrant. Be careful not to burn the garlic.
3. Cook the pork: Increase heat to medium-high. Add ground pork, breaking it up with a wooden spoon into small crumbles. Season with salt and white pepper. Cook until fully browned. Transfer pork to a bowl and set aside.
4. Cook the veggies: Add broccoli (and any other vegetables you like) to the skillet. Cook for a few minutes until they turn vibrant green and slightly charred. Add a little oil and a pinch of salt, then cook for about 2 more minutes, until crisp-tender.
5. Combine pork and sauce: Return the cooked pork to the pan. Pour in the sauce and stir well. Let simmer for a few minutes until the sauce thickens and coats the meat and vegetables.
6. Serve: Plate with rice or noodles. Garnish with sesame seeds, green onions, and chili flakes if desired.

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Why You’ll Love This Recipe

• Quick and easy—ready in under 30 minutes.
• Customizable with your favorite vegetables.
• Perfect balance of savory, sweet, and tangy flavors.
• A healthier, homemade version of takeout stir fry.
• Works with rice, noodles, or even lettuce wraps.

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Tips

• Use a wok or large skillet for the best stir-fry results.
• Prep all ingredients ahead of time—stir frying moves quickly!
• For extra flavor, toast sesame seeds before garnishing.
• Don’t overcook the vegetables—they should stay bright and crisp.
• Adjust sweetness and spice in the sauce to your liking.

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Variations and Substitutions

• Protein swaps: Ground chicken, turkey, beef, or even tofu work well.
• Vegetable variations: Add bell peppers, carrots, mushrooms, bok choy, or snow peas.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce.
• Spicy version: Increase chili garlic sauce or add fresh chili peppers.
• Low-carb option: Serve over cauliflower rice or in lettuce cups.

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FAQs

Can I make this ahead of time?
Yes. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.

What if I don’t have Shaoxing wine?
You can substitute with dry sherry, mirin, or even chicken broth for a milder flavor.

Can I freeze stir fry?
Yes, but it’s best to freeze the pork and sauce separately from the vegetables to keep them crisp.

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Serving Suggestions

• Serve with steamed jasmine rice, brown rice, or fried rice.
• Pair with noodles like chow mein, ramen, or rice noodles.
• Add a side of spring rolls or dumplings for a takeout-style meal.
• Use leftovers as a filling for lettuce wraps or rice bowls.