This post may contain affiliate links. Please read our disclosure policy.
For a quick and flavorful dinner for one, make this single serve Ground Pork Stir Fry For One, made in one-pan and ready in under 30 minutes. Packed with succulent ground pork, crisp vegetables, and a rich, savory sauce, it’s an ideal solution for a satisfying meal.
Discover our variety of single serving stir-fry dishes: spicy Kung Pao Chicken, savory Beef and Broccoli, flavorful Lo Mein, and bold Mongolian Beef.
RELATED: Easy Dinner Ideas For One
Why You’ll Love This Recipe
- Easy to make: This recipe is simple to follow and comes together easily.
- Quick: Ready in less than 30 minutes.
- Flavorful: This stir fry is packed with flavor from the pork, vegetables, and stir-fry sauce.
- Nutritious: Packed with protein from ground pork and fiber from the vegetables.
- Versatile: Feel free to mix and match vegetables according to what you have on hand.
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 minimal processing and rich, true olive flavor. It also contains a higher nutrient content compared to lighter olive oils. If you prefer a lighter taste, feel free to switch to regular olive oil.
- Vegetables: This recipe incorporates a mix of mushrooms, onions, carrots, garlic, and spinach. Whether fresh or frozen, ensure that they are properly drained before cooking. For frozen veggies, a quick thaw under hot water will do the trick. Consider using leftover mushrooms in a Mushroom Casserole, carrots, onions, and garlic in Beef Stew, and spinach in a Spinach and Orzo Salad.
- Ground ginger: Adding ground ginger delivers a warm, spicy kick. If you prefer fresh, use 1/4 teaspoon finely grated fresh ginger for an elevated flavor profile.
- Ground pork: Available in the refrigerated meat section of grocery stores, ground pork is an affordable and lean meat option. Make sure to cook it to an internal temperature of 160°F for safety. It’s a great base that absorbs various seasonings well. If you’ve got any pork leftover, consider using it one of our ground pork recipes like Mini Beer Bread or make a Biscuit with Sausage Gravy.
- Stir Fry Sauce: A simple yet robust blend of soy sauce, apple cider vinegar, and black pepper. Feel free to swap apple cider vinegar with rice or white wine vinegar depending on your preference.
These notes offer both clarity and helpful substitutions, allowing you to tailor your single serving pork stir fry to your liking.
Recipe Variations
Tailor your pork stir fry to fit various dietary needs with these easy swaps:
- Meatless Option: Omit the ground pork and substitute with plant-based meat alternatives like tempeh or tofu for a vegetarian stir fry.
- Keto-Friendly Version: Skip the rice and use cauliflower rice to make your stir fry low-carb while still delicious. Alternatively, enjoy the combination of ground pork and veggies as is.
- Reduced Sodium Stir Fry: The soy sauce contributes the majority of sodium in this recipe. To cut down, use low-sodium soy sauce or replace it altogether with water for a sodium-free option.
How To Make Pork Stir Fry
These step-by-step photos and instructions are here to help you visualize how to make a single serving pork stir fry. 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 to the pan and sprinkle salt over the pork. Cook, stirring frequently until completely cooked, 4 minutes. Remove pork from the pan and set it aside.
- Add the mushrooms, onions, and chopped carrots to the pan. Cook, stirring occasionally for 2 minutes.
- Add the garlic and ginger and cook, stirring for 30 seconds.
- Stir in the spinach, soy sauce, vinegar, and pepper. Cook, stirring constantly until the spinach wilts.
- Stir in the cooked pork.
- Serve over rice.
RELATED: 15 Easy Dessert Recipes For One
Expert Tips
- Prep Ahead: Stir fries are quick meals, so it’s crucial to have all your ingredients prepped and within arm’s reach before you start cooking. Chop those veggies in advance!
- Veggie Swap: This ground pork stir fry is highly versatile. Feel free to sub in other vegetables like zucchini, broccoli, yellow squash, or bell peppers based on what’s in your fridge or your personal preferences.
- Pan Size Matters: For optimal cooking, a 10-inch skillet is recommended. A pan that’s too large will cause the sauce to evaporate too quickly due to increased surface area. Conversely, a smaller pan will increase cooking time for the pork.
- Meat Alternatives: Don’t limit yourself to just ground pork. This recipe is adaptable to other ground meats like beef, turkey, or chicken for a different flavor profile.
- Go Vegetarian: Want to skip the meat? No problem. Turn it into a veggie stir fry by omitting the meat altogether.
These tips aim to make your cooking process smoother and more enjoyable, all while maximizing the flavor and adaptability of your single serving pork stir fry.
Serving Suggestions
Elevate your pork stir fry with these fabulous serving suggestions. Here’s how to make the dish a full meal or even transform it into a culinary masterpiece:
- Quinoa: For a protein-packed alternative to rice, serve your pork stir fry over cooked quinoa. It adds a nutty flavor and a unique texture.
- Rice Noodles: Want something a little different? Thin rice noodles soak up the sauce well and provide a delightful contrast to the stir fry’s textures.
- Sautéed Greens: Quickly sauté some spinach, kale, or bok choy in garlic and olive oil. The extra touch of green balances out the richness of the pork.
Frequently Asked Questions
Making a single serving of rice has never been easier, thanks to this oven-baking method. Say goodbye to wasted leftovers! To make a perfect single serving of rice, you’ll need the following ingredients:
1/2 cup long-grain rice
1 cup hot water
1 tablespoon butter
1/4 teaspoon salt
Here’s the step-by-step guide:
Preheat your oven to 375°F (190°C).
In a small 5×5-inch baking dish, add the long-grain rice (avoid instant rice), butter, and salt.
Stir the ingredients together and then cover the dish securely with foil.
Place the foil-covered dish on a baking sheet and bake for 30-35 minutes. Check to see if the water has been absorbed and the rice is tender before serving.
This foolproof method yields a single serving of perfectly cooked rice with no waste.
Store in an airtight container in the fridge for up to 2 days.
Yes, ground chicken beef, or turkey work well.
Absolutely, pineapple pairs exceptionally well with pork. For a burst of tropical sweetness, consider adding about 1/4 cup of diced pineapple to your pork stir fry right before serving. This turns your dish into a sweet and tangy pineapple pork stir fry that’s sure to delight.
Yes, you can make this recipe gluten-free by using gluten-free soy sauce.
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
Instructions
- Heat the oil in a 10-inch skillet over medium-high heat. Add the ground pork to the pan and sprinkle salt over the pork. Cook, stirring frequently until completely cooked, 4 minutes. Remove pork from the pan and set it aside.
- Add the mushrooms, onions, and chopped carrots to the pan. Cook, stirring occasionally for 2 minutes.
- Add the garlic and ginger and cook, stirring for 30 seconds.
- Stir in the spinach, soy sauce, vinegar, and pepper. Cook, stirring constantly until the spinach wilts.
- Stir in the cooked pork.
- Serve over rice.
Notes
- Prep Ahead: Stir fries are quick affairs, so it’s crucial to have all your ingredients prepped and within arm’s reach before you start cooking. Chop those veggies in advance!
- Veggie Swap: This ground pork stir fry is highly versatile. Feel free to sub in other veggies like zucchini, broccoli, yellow squash, or bell peppers based on what’s in your fridge or your personal preferences.
- Pan Size Matters: For optimal cooking, a 10-inch skillet is recommended. A pan that’s too large will cause the sauce to evaporate too quickly due to increased surface area. Conversely, a smaller pan will increase cooking time for the pork.
- Meat Alternatives: Don’t limit yourself to just ground pork. This recipe is adaptable to other ground meats like beef, turkey, or chicken for a different flavor profile.
- Go Vegetarian: Want to skip the meat? No problem. Turn it into a veggie stir fry by omitting the meat altogether.
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.