Easy Pork and Vegetable Stir-Fry

Easy Pork and Vegetable Stir-Fry

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?

Start the rice before the stir-fry and dinner will be ready in less than 30 minutes. Most green vegetables will work in this dish; for a less meat-heavy version, try substituting tofu for half the pork.


  • 3 tablespoons soy sauce or tamari
  • 1 tablespoon oyster sauce
  • 2 tablespoons mirin, sake or dry sherry
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons sriracha or similar hot sauce, adjust as needed to suit your taste
  • 1 tablespoon high-heat oil, such as canola, peanut or safflower
  • 2 cups chopped vegetables, such as asparagus, green beans, broccoli or edamame beans
  • 1 pound ground pork
  • 3 cloves garlic, finely chopped
  • 1-inch piece gingerroot, peeled and finely chopped
  • 2 green onions, thinly sliced


Whisk together the soy and oyster sauces, mirin, rice wine vinegar and sriracha in a small bowl; set aside.

Prep and gather remaining ingredients, and place next to the stove top.

Heat a wok or large skillet over high heat. Add oil and when it starts to shimmer, add the vegetables. Stir-fry until slightly charred but still crisp, 3 to 5 minutes, depending on the vegetable.

Transfer vegetables to a bowl and return wok to high heat. Add pork, garlic and ginger and stir-fry until pork is no longer pink and is cooked through, about 5 minutes. Return the vegetables to the wok, add green onions and pour in the sauce. Stir to combine all ingredients, remove from the heat and serve with steamed rice.

PCC Member Card Illustration

Don’t Just Shop Your Values. Own Them.

When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.

Become a member