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This Pork Stir Fry is a quick, flavorful dinner perfect for one! Made in just one pan and ready in under 30 minutes, it combines tender ground pork, fresh vegetables, and a savory sauce. It’s an easy meal that’s perfect for busy nights and can be customized with your favorite vegetables.
Explore our selection of single serving stir-fry dishes, including spicy Kung Pao Chicken, savory Beef and Broccoli, flavorful Lo Mein, and bold Mongolian Beef.
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Why You’ll Love This Recipe
- Easy to Make: Simple steps and easy-to-find ingredients make this recipe a breeze.
- Quick: Ready in under 30 minutes—perfect for busy days.
- Flavorful: A delicious mix of tender pork, fresh vegetables, and a savory stir-fry sauce.
- Nutritious: High in protein from the ground pork and loaded with fiber-rich veggies.
- Versatile: Use any vegetables you have on hand to make it your own.
Ingredients
If you have any ingredients leftover from this ground pork stir fry recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: I use extra virgin olive oil for its rich, true olive flavor and higher nutrient content. If you prefer a milder taste, light olive oil works just fine.
- Vegetables: This recipe includes mushrooms, onions, carrots, garlic, and spinach. You can use fresh or frozen, but be sure to drain them well. For frozen veggies, a quick rinse under hot water does the trick. Use leftover mushrooms in Mushroom Casserole, carrots, onions, and garlic in Beef Stew, or spinach in a Spinach and Orzo Salad.
- Ground Ginger: Ground ginger adds a warm, slightly spicy flavor. If you prefer fresh, substitute with 1/4 teaspoon finely grated fresh ginger.
- Ground Pork: Ground pork is a lean, affordable option that absorbs flavors beautifully. Be sure to cook it to an internal temperature of 160°F for safety. Use leftover pork in recipes like Mini Beer Bread or Biscuit with Sausage Gravy.
- Stir Fry Sauce: A flavorful mix of soy sauce, apple cider vinegar, and black pepper. Swap apple cider vinegar for rice or white wine vinegar if you prefer.
Recipe Variations
This pork stir fry is easy to customize to suit your preferences or dietary needs:
- Meatless Option: Swap the ground pork for plant-based alternatives like tempeh or tofu for a vegetarian stir fry.
- Keto-Friendly: Skip the rice and serve with cauliflower rice for a low-carb option, or enjoy the pork and vegetables on their own.
- Lower Sodium: Use low-sodium soy sauce or replace it with water for a sodium-free alternative.
How To Make Pork Stir Fry
These step-by-step photos and instructions are here to help you visualize how to make this single serve pork stir fry recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the ground pork and sprinkle with salt. Cook, stirring frequently, until the pork is fully cooked, about 4 minutes. Remove the pork from the skillet and set it aside.
- In the same skillet, add the mushrooms, onions, and carrots. Cook, stirring occasionally, for about 2 minutes until they begin to soften.
- Add the garlic and ginger, and cook for 30 seconds, stirring constantly to avoid burning.
- Stir in the spinach, soy sauce, vinegar, and black pepper. Cook, stirring constantly, until the spinach wilts.
- Return the cooked pork to the skillet and stir to combine everything.
- Serve the stir fry over rice. Enjoy!
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Expert Tips
- Prep First: Stir fries cook quickly, so have all your ingredients chopped and ready to go before you start.
- Switch Up the Vegetables: Use what you have! Zucchini, broccoli, yellow squash, or bell peppers all work well in this recipe.
- Choose the Right Pan: A 10-inch skillet is ideal. A larger pan can cause the sauce to evaporate too quickly, while a smaller pan may slow down the cooking time.
- Meat Options: Swap the ground pork for ground beef, turkey, or chicken for a different flavor.
- Make It Vegetarian: Simply skip the meat and turn this into a veggie-packed stir fry.
Serving Suggestions
Turn your pork stir fry into a complete meal with these simple and delicious options:
- Quinoa: A protein-packed alternative to rice that adds a nutty flavor and great texture.
- Rice Noodles: Thin rice noodles soak up the sauce beautifully and pair perfectly with the stir fry.
- Sautéed Greens: Add extra veggies by sautéing spinach, kale, or bok choy in garlic and olive oil.
- Cauliflower Rice: For a low-carb option, serve the stir fry over cauliflower rice.
- Vegetable Fried Rice: Pair with our Fried Rice recipe for an even heartier meal.
- Roasted Vegetables: Serve alongside a side of Roasted Carrots or Roasted Broccolini for added flavor and texture.
Frequently Asked Questions
Yes! Ground chicken, turkey, or beef all work well as substitutes in this recipe.
Ground pork is done when it’s no longer pink, and it reaches an internal temperature of 160°F.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Yes, frozen vegetables work well. Rinse them quickly under hot water to thaw, then drain before adding them to the pan.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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If you’ve tried this ground pork stir fry or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Pork Stir Fry For One
Equipment
Ingredients
- ½ tablespoon olive oil
- 4 ounces ground pork
- ⅛ teaspoon kosher salt
- ¼ cup sliced mushrooms
- ¼ cup chopped onions
- 1 small carrot -chopped
- 1 clove garlic -minced
- ⅛ teaspoon ground ginger
- 1 cup spinach
- 1 tablespoon low sodium soy sauce
- ½ teaspoon apple cider vinegar
- ⅛ teaspoon coarsely ground black pepper
- 1 cup cooked rice (for serving)
Instructions
- Heat the oil in a 10-inch skillet over medium-high heat. Add the ground pork and sprinkle with salt. Cook, stirring frequently, until the pork is fully cooked, about 4 minutes. Remove the pork from the skillet and set it aside.
- In the same skillet, add the mushrooms, onions, and carrots. Cook, stirring occasionally, for about 2 minutes until they begin to soften.
- Add the garlic and ginger, and cook for 30 seconds, stirring constantly to avoid burning.
- Stir in the spinach, soy sauce, vinegar, and black pepper. Cook, stirring constantly, until the spinach wilts.
- Return the cooked pork to the skillet and stir to combine everything.
- Serve the stir fry over rice.
Notes
- Prep First: Stir fries cook quickly, so have all your ingredients chopped and ready to go before you start.
- Switch Up the Vegetables: Use what you have! Zucchini, broccoli, yellow squash, or bell peppers all work well in this recipe.
- Choose the Right Pan: A 10-inch skillet is ideal. A larger pan can cause the sauce to evaporate too quickly, while a smaller pan may slow down the cooking time.
- Meat Options: Swap the ground pork for ground beef, turkey, or chicken for a different flavor.
- Make It Vegetarian: Simply skip the meat and turn this into a veggie-packed stir fry.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Excellent meal no waste
Just made this for dinner tonight and it was out of this world delicious!! I didn’t have spinach but substituted broccoli (frozen) I had on hand. Worked just fine.
Is the ground pork unseasoned or like the pork that comes in the tube?
I typically use unseasoned pork though seasoned pork will work too. If using seasoned pork, you may want to leave out the salt and use low sodium soy sauce.
Please stop using olive oil in Asian dishes. It’s just wrong.
Thanks for your comment. I get where you’re coming from—olive oil isn’t traditional in many Asian dishes. However, I use it in all my recipes because of its health benefits and versatility. It’s an easy-to-find option that works across multiple cuisines. Of course, feel free to substitute with an oil you prefer when making the dish at home. Cooking is all about making recipes fit your own tastes!
Well, I just spent 25 minutes writing only to have it disappear from the website. Here goes again.
I needed to make dinner for three people, so I used the following:
1 lb. ground pork, 1 T. minced, fresh garlic, 1 t. minced fresh ginger, 1 chopped medium-sized, onion, 3 C. sliced medium-sized mushrooms, and 6 C. fresh spinach.
My low sodium soy sauce was also salty enough, so I won’t add salt next time. I didn’t like the vinegary flavor of the sauce, so I added 1 T. Xylitol to mask it. Next time I won’t use any vinegar. I used 1.5 t. white pepper instead of black pepper, but it still didn’t give it enough kick, so next time I’ll either substitute a pinch of cayenne pepper or some finely chopped mild green peppers. Finely, next time, I will add 2 T. of water to the 4 T. of soy sauce I used and mix in 1 T. cornstarch to give the sauce a little more body.
All in all, it’s a good recipe, and I plan on saving it to make in the future. I liked the fact that it was a good way to stretch the meat and to get some dark green spinach into the meal. I might even try adding a cup of organic firm tofu cut into small cubes.
I forgot to add that all my ingredients were organic and the pork was from a farm where the pigs are allegedly humanely raised.
I was skeptical using olive oil and apple cider vinegar for a dish with Asian-inspired flavours, but it worked! I doubled the sauce because I love having extra for my cauliflower rice. And finished it with fresh cilantro to serve. I love having this recipe as a “base” and know that I can change it up with different proteins and/or veggies. Thanks for posting!
I make this all the time with beef in college. It’s super easy to follow and is a quick and tasty recipe to make.
This recipe is certified bussin! I changed it a little to fit my taste and it is the best thing I’ve ever made so far as a rookie cook. The only tricky thing is the rice, if you get it right everything else is a breeze.