Ground Pork Stir Fry Recipe with Crisp, Colorful Vegetables

This ground pork stir fry pairs browned pork with crisp-tender vegetables in a glossy soy, ginger, and hoisin sauce. It is an Asian-inspired skillet dinner rather than a single regional classic, and it works well over rice or noodles because the savory sauce comes together while the vegetables cook.

Ingredients

1 tablespoon (15 ml) neutral cooking oil, such as canola or avocado oil
1 pound (454 g) ground pork
3 cups (270 g) small broccoli florets
1 medium red bell pepper (about 150 g), thinly sliced
1 medium carrot (about 75 g), peeled and cut into thin matchsticks or coins
3 scallions (about 30 g), thinly sliced, white and green parts separated
3 garlic cloves (about 9 g), finely chopped
1 tablespoon (6 g) finely grated fresh ginger
¼ cup (60 ml) reduced-sodium soy sauce
⅓ cup (80 ml) water or low-sodium chicken broth
2 tablespoons (30 g) hoisin sauce
1 tablespoon (15 ml) rice vinegar
2 teaspoons (5 g) cornstarch
1 teaspoon (4 g) packed brown sugar
1 teaspoon (5 ml) toasted sesame oil
¼ teaspoon (about 0.5 g) red pepper flakes, optional

Instructions

Prep the ingredients. Cut the broccoli into small, fairly even florets so they soften at the same pace as the pepper and carrot. Slice the vegetables and scallions, and chop the garlic and ginger. In a small bowl, whisk the soy sauce, water or broth, hoisin, rice vinegar, cornstarch, brown sugar, and red pepper flakes, if using, until the cornstarch is dissolved. Keep the sauce nearby; it thickens quickly once it hits the hot pan.
Brown the pork. Heat the neutral oil in a large, wide skillet or wok over medium-high heat for about 1 minute. Add the ground pork and spread it across the pan. Let it sit undisturbed for about 2 minutes so some of the meat can brown, then break it into small pieces with a spatula and cook for another 4 to 6 minutes, stirring occasionally. Check the thickest pieces with a food thermometer: USDA FSIS recommends that ground pork reach a safe minimum internal temperature of 160°F (71°C). If the pork releases a lot of liquid, keep cooking until the liquid mostly evaporates and the meat begins to brown.
Cook the vegetables. Add the broccoli, bell pepper, carrot, and scallion whites. Stir-fry for about 4 minutes, tossing often. The broccoli should turn bright green, and the vegetables should be tender-crisp rather than soft. If your skillet is narrow or the vegetables are piled high, cook them for an extra minute or two, stirring frequently so they heat evenly.
Add the aromatics. Stir in the garlic and ginger and cook for about 30 seconds, just until fragrant. Keep them moving around the pan; garlic can turn bitter if it sits against the hot surface for too long. Stir the sauce once more, since cornstarch can settle at the bottom of the bowl.
Sauce and finish. Pour the sauce into the skillet and toss everything together for 1 to 2 minutes, until the sauce bubbles gently and coats the pork and vegetables. Turn off the heat and stir in the sesame oil and scallion greens. Taste a bite before adding salt; soy sauce and hoisin already contribute plenty of seasoning. Serve while hot.

Tips

Use a broad pan. A 12-inch (30 cm) skillet or a wok gives the pork and vegetables room to contact the hot surface. In a smaller pan, the ingredients can steam instead of browning. If needed, brown the pork in batches, then return it to the pan before adding the vegetables.
Cut vegetables to cook at similar speeds. Thin carrot coins or matchsticks cook quickly, while large broccoli florets take longer. Keep the broccoli pieces small and slice the pepper evenly so the vegetables finish together. Frozen broccoli can work, but thaw and drain it first to limit extra water in the pan.
Adjust the sauce, not the cooking order. Reduced-sodium soy sauce keeps the mixture easier to season at the end. If you only have regular soy sauce, start with 3 tablespoons (45 ml) and add more after tasting. Hoisin is easy to find in many grocery stores; if it is unavailable, use 1 tablespoon (15 ml) extra soy sauce and 1 teaspoon (5 ml) honey. The result will be less thick and less sweet, so taste and adjust the balance.
Keep the sauce smooth. Cornstarch settles, so whisk the bowl again just before pouring it into the pan. For a looser finish, add 1 to 2 tablespoons (15 to 30 ml) of water; for a thicker coating, let the sauce bubble briefly rather than adding extra cornstarch immediately.

Serving Suggestions

Serve the stir fry over steamed jasmine or brown rice, allowing the sauce to run into the grains. For four portions, plan on about 3 cups (about 450 g) cooked rice. Rice noodles or plain wheat noodles are also good options; cook them separately according to their package directions and spoon the pork mixture over the top. If using noodles, a small splash of water in the pan can loosen the sauce so it coats them more easily.

For a lighter plate, serve it with cauliflower rice or alongside a simple cucumber salad. A squeeze of lime adds a bright, tart contrast, while extra sliced scallions provide a fresh finish. Set chili crisp or another spicy condiment on the table rather than adding a lot to the whole skillet, so each person can choose their preferred heat level.

Variations

Change the vegetables: Swap the bell pepper and carrot for 2 cups (about 150 g) sliced mushrooms, shredded cabbage, snap peas, or thin green beans. Add quick-cooking vegetables near the end; denser vegetables may need an extra minute or two. Avoid adding a large amount of watery vegetables all at once, since they can dilute the sauce.

Make it spicier: Increase the red pepper flakes to ½ teaspoon (about 1 g), or finish individual servings with chili oil. For a gentler version, leave out the flakes and let diners add heat at the table.

Try another ground meat: Ground chicken or turkey can replace the pork in the same quantity. Their flavor is milder, so taste the finished sauce and add a little more ginger or rice vinegar if you want a sharper, more pronounced flavor. Cook ground poultry to 165°F (74°C), checked with a food thermometer.

Make it gluten-free: Use tamari or a clearly labeled gluten-free soy sauce, and check the hoisin label because some varieties contain wheat. The sauce’s flavor may vary slightly by brand, so taste before serving. Cornstarch is naturally gluten-free, but check packaging if cross-contact is a concern.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3 to 4 days in the refrigerator. The vegetables soften somewhat as they sit, but the pork and sauce make a useful filling for a quick rice bowl or noodle lunch. For best texture, store rice separately if you prepared it alongside the stir fry.

Reheat only the portion you plan to eat. Warm it in a skillet over medium heat with a tablespoon or two of water, stirring until hot throughout, or microwave it in a covered, microwave-safe dish, stirring partway through. Leftovers should reach 165°F (74°C) when checked with a food thermometer. If the sauce has thickened in the refrigerator, a small splash of water helps loosen it. Freeze portions in airtight freezer-safe containers for up to 2 months for best quality; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make ground pork stir fry ahead?
Yes. You can chop the vegetables and mix the sauce up to a day ahead, keeping them covered separately in the refrigerator. Cook the pork and vegetables close to serving time for the best texture. If you cook the full dish ahead, chill it promptly and reheat leftovers to 165°F (74°C).

How do I keep the vegetables from getting soggy?
Use a wide, hot pan, cut the vegetables into similar-sized pieces, and avoid crowding. Stir-fry just until the broccoli is bright green and tender-crisp, then add the sauce. If your pan is small, cook the vegetables in batches and combine them with the pork before saucing.

Can I use frozen vegetables?
Yes, though the finished stir fry may be a little softer. Thaw frozen vegetables and drain them well before cooking. Add them after the pork is browned and cook off visible moisture before adding the sauce; otherwise, excess water can make the sauce thin.

What can I use instead of hoisin sauce?
For this recipe, replace the 2 tablespoons (30 g) hoisin with 1 tablespoon (15 ml) soy sauce and 1 teaspoon (5 ml) honey. This is a practical pantry substitute, not an exact match: the sauce will have less of hoisin’s sweetness and body. Taste it before serving and add a little more honey or vinegar if needed.

How can I tell when the pork is cooked safely?
Color alone is not a reliable temperature check. Insert a food thermometer into several of the larger crumbles, avoiding contact with the pan; the ground pork should reach 160°F (71°C), the USDA FSIS safe minimum for ground meat. Continue cooking and check again if any tested portion is below that temperature.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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