Easy Pork and Vegetable Stir-Fry

Easy Pork and Vegetable Stir-Fry

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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.