Ground Pork Stir-Fry Recipe
Ground pork cooks in crumbles in under 10 minutes, so the whole dish comes together faster than a cut-and-marinate stir-fry, and a cornstarch-thickened soy sauce clings to every piece instead of pooling at the bottom of the pan.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 4
Ingredients
- 1 lb ground pork
- 1 tbsp vegetable oil
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 4 whole scallions, sliced
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp toasted sesame oil
- 1/2 tsp red pepper flakes
- 1 tsp cornstarch
- 4 cups cooked white rice, for serving
Nutrition per serving
- Calories
- 579
- Protein
- 25g
- Carbs
- 52g
- Fat
- 30g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a small bowl, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, cornstarch, and 3 tablespoons water until the cornstarch is fully dissolved. Set aside.
- 2Heat the vegetable oil in a large skillet or wok over high heat until it shimmers.
- 3Add the ground pork and break it into small crumbles with a spatula. Cook for 5-6 minutes, stirring occasionally, until browned and cooked through. Tilt the pan and spoon off any excess fat.
- 4Push the pork to one side of the pan. Add the garlic, ginger, and red pepper flakes to the cleared space and cook for 30 seconds, stirring, until fragrant.
- 5Stir the pork and garlic mixture together, then pour in the sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats the pork in a glossy layer.
- 6Remove from heat and stir in the sliced scallions.
- 7Serve immediately over cooked white rice.
Tips & variations
- Ground chicken or turkey work as a 1:1 swap for the pork, though the finished dish will taste leaner and less rich.
- Stir in 2 cups of shredded cabbage or bok choy with the garlic and ginger for a heartier, vegetable-forward version; it wilts down in about 2 minutes.
- Double the sauce ingredients if serving over noodles instead of rice, since noodles soak up more liquid than rice does.
- A splash of fish sauce alongside the soy sauce adds extra savoriness if it's on hand.
Storage & reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second bursts. The cooked pork mixture (without rice) also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Tips from the Tulo kitchen
- Cooking the pork in a single layer without stirring for the first minute or two helps it actually brown instead of just steaming in its own liquid.
- Have all the aromatics and sauce measured out before starting the pork; once it's browned, the rest of the recipe moves fast enough that there's no time to chop.
FAQ
Can I use ground turkey or chicken instead of ground pork?
Yes, either works as a direct substitute. Both are leaner than pork, so the finished dish will taste slightly less rich and may cook a minute or two faster.
Why did my stir-fry turn out watery instead of glossy?
This usually means the sauce was pulled off the heat before the cornstarch had a chance to thicken it, or the pork wasn't drained of excess fat and liquid before the sauce was added.
What's the best pan to use for this?
A wide, flat-bottomed skillet or a wok both work well; the important part is a pan large enough that the pork can spread into a single layer to brown rather than steam in a crowded pile.
Can I make this ahead of time?
Yes. Cook the pork mixture fully, cool it, and refrigerate for up to 4 days. Reheat in a skillet with a splash of water before serving over freshly cooked rice.
