Description
This easy ground pork stir-fry is loaded with savory flavor and delicious veggies. It’s a 30-minute, one-pan meal, perfect for busy nights.
Ingredients
Units
Scale
- rice for serving
- 3 cloves garlic, minced
- 3 tsp. grated ginger
- 1/4 cup soy sauce
- 3 Tbsp. brown sugar
- 2 Tbsp. cornstarch
- 1 Tbsp. rice wine vinegar
- 1 Tbsp. sesame oil
- 1 Tbsp. oil
- 1 lb. ground pork
- 16 oz. mushrooms, roughly chopped
- 1 tsp. sea salt
- 8-12 oz. baby spinach
Instructions
- Prepare rice according to package instructions.
- Mix up stir fry sauce. Whisk together minced garlic, ginger, soy sauce, brown sugar, cornstarch, rice wine vinegar, and sesame oil in a small bowl.
- Heat oil in a large nonstick skillet or wok over medium high heat. Add ground pork to the pan and cook for 1-2 minutes, breaking up with a spatula or the back of a wooden spoon.
- Add mushrooms to the pork and season with sea salt. Cook, stirring occasionally for about 5-7 minutes, until pork is cooked through. The mushrooms will release moisture as they cook, so if they look really wet, cook until the excess moisture evaporates.
- Add stir-fry sauce and spinach to pan, toss with pork and mushrooms, and cook until spinach is wilted and sauce is thick and glossy.
- Serve pork over rice. Garnish with green onions, sesame seeds, and if desired, serve with extra soy sauce and chili garlic sauce (or sriracha) to taste.
Notes
- Shortcut: Use microwavable or instant rice to make things really quick.
- Peanut sauce: The original recipe published in 2018 included a peanut sauce. I’ve streamlined the recipe and taken it out, but if you loved it, here’s the recipe. You may want to adjust the soy sauce amount in the stir-fry sauce so that it isn’t too salty. In a small bowl, whisk together peanut butter, soy sauce, sriracha (add more if you like spice!), honey, and rice wine vinegar until smooth.
- Ingredients: 2 Tbsp. peanut butter (creamy works best), 3 Tbsp. soy sauce, 1 Tbsp. honey, 1 Tbsp. rice wine vinegar or lemon/lime juice, 1 tsp. sriracha (or more to taste)
- Storage: Store leftover stir-fry in an airtight container in the refrigerator for 2-3 days. Reheat in a hot skillet or the microwave, just until heated through.
- Ingredient notes: Use high-quality espresso beans for best results. Whole milk creates the creamiest foam, but plant-based options like oat or almond milk also work.
- Prep ahead: If you want to prep this meal ahead, I would recommend mixing up the stir-fry sauce up to a day in advance. Shake or stir before using as the cornstarch will settle. You could also cut up your mushrooms (though that does go quick!) and make your rice.
- Special tools: My rice maker is a staple, and if you make rice (or stir-fry!) frequently, it’s a must for the easiest, always-perfect rice.
- Serve with: rice, cauliflower rice, noodles, chili crisp oil, and sriracha.