Pork Stir Fry

5 from 7 votes

Pork Stir Fry with fresh zucchini, green beans, garlic, and ginger in a spicy sauce—ready in 30 minutes for an easy, tasty weeknight meal!

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: American

Keyword: pork stir fry

Servings: servings

Author: Chelsea Lords

Cost: $13.12

Equipment

Large pan or wok

Ingredients

Sauce

1 teaspoon cornstarch
2 tablespoons soy sauce not lite
2 tablespoons rice vinegar
1 tablespoon finely minced fresh ginger
2 teaspoons finely minced fresh 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

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
Serving suggestions see note 2

US - Metric

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.

Notes

Note 1: Sweet chili sauce: I use 2 teaspoons of chili garlic sauce so it’s not too spicy for the kiddos, but I usually add more to my plate. Scale this sauce to heat preference—it adds a lot of flavor to the dish. Here’s the chili garlic sauce I use. In a pinch, sriracha can be used.

Note 2: Serving suggestions: cooked rice, toasted sesame seeds, and fresh lime.

Nutrition Note: Nutrition information is for the stir fry only—not the rice that goes with this dish.

Storage: Let the stir fry cool, then transfer it to an airtight container. Store in the fridge for up to 3 days. Reheat in a skillet or microwave until warmed through.

Nutrition