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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.
Featured Comment
“This is one of my favorite recipes. It tastes great, is healthy, and is quick and easy to make!”
– Stacy
Why You’ll Love This Recipe
- Easy: Made with simple steps and everyday ingredients.
- Quick: Ready in under 30 minutes.
- Flavorful: Tender pork, crisp vegetables, and a savory sauce in every bite.
- Nutritious: High in protein and packed with vegetables.
- Flexible: Use vegetables you have on hand.
What I love most about this pork stir fry is how it delivers bold, fresh flavor with hardly any effort. It’s the kind of recipe that feels like takeout but is so much better because you made it yourself.
The ground pork is tender and flavorful, the vegetables add color and crunch, and the sauce brings everything together in the best way. It’s quick to make, easy to clean up, and always leaves me feeling like I’ve made something truly satisfying.
Explore our selection of single serving stir-fry dishes, including kung pao chicken for one, beef and broccoli for one, single serving lo mein, and Mongolian beef for one.
Table of Contents
Ingredients
If you have any ingredients leftover from this ground pork stir fry recipe, check out our Leftover Ingredients Recipe Finder.
- Olive Oil: Use extra virgin for a richer flavor or light olive oil for a milder taste.
- Vegetables: Includes mushrooms, onions, carrots, garlic, and spinach. Use fresh or frozen (thaw and drain well). Leftover mushrooms can be added to a mushroom casserole for one or chicken marsala for one. Use carrots, onions, and garlic in beef stew for one and use spinach in a single serving spinach and orzo salad.
- Ground Ginger: Adds warm, slightly spicy flavor. Substitute with 1/4 teaspoon fresh grated ginger if preferred.
- Ground Pork: Lean and flavorful. Cook to 160°F. Use leftover pork in recipes like mini beer bread or a single biscuit with sausage gravy.
- Stir Fry Sauce: Made with soy sauce, apple cider vinegar, and black pepper. You can use rice or white wine vinegar instead of apple cider vinegar.
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 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.
- In a 10-inch skillet over medium-high heat, heat the oil. Add the ground pork and a pinch of salt. Cook, stirring often, until fully cooked, about 4 minutes. Remove and set aside.
- In the same skillet, add mushrooms, onions, and carrots. Cook for 2 minutes, stirring occasionally, until slightly softened.
- Add garlic and ginger. Cook for 30 seconds, stirring constantly.
- Add spinach, soy sauce, vinegar, and black pepper. Cook, stirring, until the spinach wilts.
- Return the pork to the skillet and stir to combine.
- Serve over rice.
Expert Tips
- Prep Ahead: Chop all ingredients before cooking—stir fries come together fast.
- Use Any Vegetables: Zucchini, broccoli, squash, or bell peppers all work well.
- Pick the Right Pan: A 10-inch skillet works best. Too large and the sauce cooks off; too small and cooking slows down.
- Try Other Meats: Ground beef, turkey, or chicken are great substitutes.
- Go Meatless: Omit the meat for a hearty vegetable stir fry.
Serving Suggestions
Although we love serving the pork stir fry with rice, here are a few other tasty options to try:
- Quinoa: Adds protein, a nutty flavor, and a slightly chewy texture.
- Rice Noodles: Soak up the sauce and pair well with the stir fry.
- Sautéed Greens: Try spinach, kale, or bok choy cooked with garlic and olive oil.
- Cauliflower Rice: A low-carb base that keeps the meal light.
- Vegetable Fried Rice: Use our single serving fried rice recipe for a heartier option.
- Roasted Vegetables: Serve with a small batch of roasted carrots or roasted broccolini for extra flavor and crunch.
Frequently Asked Questions
Yes, ground chicken, turkey, or beef work well in place of ground pork.
Yes, just use a larger skillet to avoid overcrowding and cook the pork in batches if needed.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
RELATED: 15 Easy Dessert Recipes For One
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:
RELATED: Slow Cooker Recipes For One
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
- In a 10-inch skillet over medium-high heat, heat the oil. Add the ground pork and a pinch of salt. Cook, stirring often, until fully cooked, about 4 minutes. Remove and set aside.
- In the same skillet, add mushrooms, onions, and carrots. Cook for 2 minutes, stirring occasionally, until slightly softened.
- Add garlic and ginger. Cook for 30 seconds, stirring constantly.
- Add spinach, soy sauce, vinegar, and black pepper. Cook, stirring, until the spinach wilts.
- Return the pork to the skillet and stir to combine.
- Serve over rice.
Notes
- Prep Ahead: Chop all ingredients before cooking, stir fries come together fast.
- Use Any Vegetables: Zucchini, broccoli, squash, or bell peppers all work well.
- Pick the Right Pan: A 10-inch skillet works best. Too large and the sauce cooks off; too small and cooking slows down.
- Try Other Meats: Ground beef, turkey, or chicken are great substitutes.
- Go Meatless: Omit the meat for a hearty vegetable 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.
It was great. I like the taste of ground pork. My first time trying a stir fry. I need more vegetables next time.
Thank you so much for sharing! I’m glad you enjoyed the recipe and liked the flavor of the ground pork. Adding more vegetables next time is a great idea, stir fry is so flexible, and you can easily adjust it to your taste. I’m happy you gave it a try!
i made it but i didnt have ground pork and ended up using bacon and it turned out great, i also fried the rice alongside the stir-fry after it was done cooking and added an egg, this was great and with all the variations that you could do im bound to try this again!
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.