This Teriyaki Ground Pork Stir Fry is a fast, flavorful weeknight dinner. It combines savory ground pork, plenty of vegetables, and a sweet homemade teriyaki sauce that comes together in under 10 minutes. It’s a crowd-pleasing meal that’s easy to prepare and perfect for busy evenings.
This post is sponsored by the Ohio Pork Council; all opinions are my own. Thank you for supporting pork farmers!
We’re big fans of pork at our house, and ground pork is one of my go-to proteins. It’s versatile and cooks quickly, which makes it ideal for recipes like these Teriyaki Ground Pork Stir Fry and other favorites such as Ground Pork Tacos, Spicy Sausage Pasta, and Lemon Pepper Pork Chops. This stir fry is a new favorite—simple, satisfying, and ready in no time.
More than 3,500 family farms in Ohio raise pork, producing enough to feed millions. Many of these are small, family-run operations, and I love supporting them.
Why You Will Love This Ground Pork Stir Fry Recipe
- Fast and easy: A homemade teriyaki sauce elevates the dish, but it’s quick to make and surprisingly simple.
- Meal-prep friendly: Make the stir fry ahead and portion it over rice for easy lunches and dinners during the week.
- 30 minutes or less: With quick-cooking rice and convenient frozen vegetables, this recipe comes together in about half an hour.
- Great for using up produce: Toss in extra vegetables from your fridge—this dish is forgiving and a good way to reduce food waste.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ Barb says, “This is fantastic and tasty! I had fresh broccoli and used it instead of frozen. So delicious—definitely a keeper.”
⭐️⭐️⭐️⭐️⭐️ Denise said, “Excellent! It came together fast. My husband loved it and we’ll keep this in our rotation.”
Ingredient Notes
See the recipe card below for exact measurements. A few helpful notes:
- Ground pork: Look for plain ground pork (not seasoned sausage). If unavailable, ground turkey or beef can be substituted.
- Sesame oil: Adds authentic flavor, but any neutral cooking oil will work if needed.
- Broccoli: Frozen florets are convenient and cook quickly; fresh broccoli works too.
- Soy sauce: Low-sodium soy sauce keeps sodium in check. For a gluten-free option, use tamari.
- Brown sugar: Light or dark brown sugar both work. Coconut sugar can substitute but will change the flavor slightly.
- Ginger: Fresh ginger is best for bright flavor; ground ginger can be used in a pinch (start small).
- Corn starch: Thickens the sauce. Arrowroot is an alternative; mix it with water before adding.
- Orange zest: A small amount of orange zest brightens the teriyaki sauce—don’t skip it if you can help it.
Step-By-Step Instructions:
Step 1: In a small saucepan, combine the teriyaki sauce ingredients except the orange zest, 1/4 cup of water, and the cornstarch.
Step 2: Bring the mixture to a low boil.
Step 3: Whisk the cornstarch with the remaining 1/4 cup water until smooth. Slowly add this slurry to the saucepan while stirring.
Step 4: The sauce will thicken quickly. Remove it from the heat and stir in the orange zest. Set aside until ready to use.
Step 5: Heat oil in a skillet over medium-high. Sauté the onion until translucent, then add the ground pork, breaking it into small pieces. Cook until the pork reaches 160°F (about 7–10 minutes) and drain excess grease if needed.
Step 6: Add the broccoli and shredded carrots to the skillet and cook until heated through and tender.
Step 7: Reduce heat to low and stir in the teriyaki sauce. Season with salt and pepper to taste and simmer briefly to meld flavors.
Step 8: Serve over white or brown rice and garnish with chopped green onions and toasted sesame seeds. Refrigerate leftovers promptly.
Recipe Tips
- Want it saucier? Double the teriyaki sauce for extra coating and flavor.
- Add heat: Stir in sriracha, hot sauce, or red pepper flakes for spice.
- Adjust sauce consistency: If the sauce is too thick, add a tablespoon of water at a time. If too thin, whisk more cornstarch with water and add gradually.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
This stir fry also freezes well for up to 3 months in a sealed freezer container. When freezing, consider making a little extra sauce to toss in after thawing to refresh the texture and flavor.
Ways to Vary This Recipe:
Customize the stir fry to your taste with these ideas:
- Vary the vegetables: Try bell peppers, snow peas, bok choy, mushrooms, green beans, or baby corn.
- Make it spicy: Add crushed red pepper flakes, sriracha, or your favorite hot sauce.
- Change the base: Serve in lettuce wraps, over rice noodles, or on cauliflower rice instead of traditional rice.
Other Pork Recipes To Try:
- One Pan Pork Tenderloin Dinner
- Cream of Mushroom Pork Chops
- Bacon Wrapped Pork Chops
- Ground Pork Tacos
- Pulled Pork Nachos
- Instant Pot Pork Tenderloin with Apples
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Ground Pork Stir Fry
Ingredients
For the Teriyaki Sauce
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 1 cup water, divided
- 2 tablespoons honey
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons cornstarch
- 1 tablespoon orange zest
For the Stir Fry
- 1 tablespoon sesame oil (or other cooking oil)
- 1 onion, small diced
- 1 lb ground pork
- 1 16 oz. package frozen broccoli florets
- 1 cup shredded carrots
- Salt and pepper to taste
Instructions
For the Teriyaki Sauce
- Combine 3/4 cup water, soy sauce, garlic, ginger, honey, and brown sugar in a small saucepan over medium heat. Stir to combine.
- Bring to a low boil. Whisk 1/4 cup water and cornstarch until smooth, then slowly stir the slurry into the sauce and allow it to thicken. Remove from heat and stir in the orange zest. Set aside.
For the Stir Fry
- Heat sesame oil in a wok or large skillet over medium-high heat. Sauté the onion until softened. Add the ground pork and cook until fully cooked to 160°F, about 7–10 minutes.
- Add broccoli and shredded carrots and cook until heated through. Reduce heat to low and stir in the teriyaki sauce. Simmer briefly to combine flavors.
- Serve over rice or your preferred base. Garnish as desired.
Notes
- Add spice: Stir in cayenne, red pepper flakes, or sriracha for heat.
- Mix up the veggies: Use bell peppers, snow peas, baby corn, or mushrooms to change the texture and flavor.
Nutrition
Nutrition information is an approximation.
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