This Ground Pork Stir Fry is the weeknight lifesaver you’ll make on autopilot. Ready in 30 minutes, uses a bag of coleslaw mix to skip all the slicing, and hits that salty-savory-sweet flavor everyone loves!
Serve it over rice, tuck it into lettuce cups, or eat it straight from the pan. Fast, flexible, and kid-approved!
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On the nights when the clock hits 5:30, the laundry is giving you stink-eye, and takeout is whispering your name, this stir fry steps in like the hero it is.
Ground pork, a bag of coleslaw mix, and a ridiculously good homemade sauce come together in the kind of meal that tastes like effort… without requiring any. Because we’re busy. And tired. And officially done with anything complicated in the kitchen on a Tuesday.
Ground pork stir fry is the weeknight hero that keeps the chaos at bay — fast, flavorful, and fully committed to making you look like you had a plan all along.
Why else should you add this to the rotation?!
- 30 minutes from pan to plate. If that. Truly.
- Little chopping required. Thank you, coleslaw mix. Anything else you can grab pr-chopped at the store.
- Budget-friendly + kid-friendly. Both. What in the unicorn is this?!
- Customizable. Add rice, noodles, veggies — whatever’s in your fridge.
- Meal-prep gold. Tastes even better the next day.
What You'll Need and Why
- Ground Pork. Cooks fast, browns beautifully, and soaks up every bit of that savory-sweet sauce. It’s the ultimate weeknight protein for this easy ground pork recipe.
- Coleslaw Mix. The no-chop hero. This gives you instant veggies with zero work, plus the perfect texture for quick stir fry cooking. Broccoli slaw works beautifully too if you want extra crunch.
- Onion, Garlic & Mushrooms. Your flavor foundation. They sauté in minutes and build that rich, takeout-style depth. Not a fan of one? Leave it out — this recipe is flexible.
- Tamari, Sweet Chili Sauce & Toasted Sesame Oil. The powerhouse trio that makes the sauce shine. Salty, sweet, and toasty—all pantry staples that transform the whole dish with almost no effort.
- Peanuts. The crunchy crown jewel. A handful of dry-roasted peanuts takes this stir fry from “mm, good” to “wait, why is this so addicting?” They add texture, salt, and that extra hit of flavor you didn’t know you needed. Don’t skip them — trust me on this one.
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Swaps and Flavor-Boosting Variations
- Veggies. Green beans, bok choy, broccoli, asparagus, zucchini, squash, bell peppers — anything quick-cooking works for this quick stir fry recipe. Use what’s in your fridge and what your people will actually eat. Frozen veggies? Totally fine. Just toss them in straight from the bag.
- Protein Swaps. This stir fry plays well with almost anything. Ground chicken, ground turkey, or ground beef work perfectly. Quick-cooking proteins like shrimp are amazing, too — just cook them separately and add at the end so they don’t overcook.
- Make It Spicy. Want heat? Add sliced jalapeños, Fresno chilis, or Thai chilis. Red pepper flakes and sriracha are easy in-pan options. Or go big with chili crisp for heat and flavor.
- Make It Sweeter. Prefer a sweeter sauce? Add a drizzle of honey, a spoonful of brown sugar, or a splash of hoisin. Even a bit of pineapple juice works if you’ve got a can open.
- Boost the Umami. A tiny splash of fish sauce works magic — just a little. Oyster sauce is another great option for savory depth. Both add that “restaurant-level” flavor with almost no effort.
Tips and Tricks
- Let the pork brown properly. Give the ground pork a few undisturbed minutes in the pan before stirring. Browning builds fond — aka those golden flavor bits — which makes the sauce richer and the whole dish taste more “restaurant-y.”
- Make it a meal-prep hero. Double the recipe and portion into containers with rice or noodles. It reheats beautifully and stays flavorful for several days.
- Use it as a fridge clean-out. The pork + sauce are intentionally simple, so toss in any veggies that need using: carrots, celery, spinach, snap peas, cabbage, mushrooms, peppers — nothing is off the table. Frozen veggies also work straight from the bag.
- Turn it into a soup. Yes, really. After cooking the ground pork stir fry, pour in chicken or vegetable broth, simmer 10–15 minutes, and add noodles or rice if you want. It becomes a cozy, slurpy bowl of magic.
- Control the texture. Add delicate veggies (spinach, bok choy greens, shredded carrots) at the end so they stay bright and crisp. Heartier veggies (broccoli, green beans) should go in earlier.
- Don’t overcook the slaw. Cook until just tender. Overcooking makes it soggy — stopping early keeps the stir fry fresh and slightly crunchy.
- Want it saucier?. Double the sauce ingredients. This is especially helpful if you're serving it over rice or tossing with noodles.
- Season at the end. Taste and adjust with an extra splash of tamari, a squeeze of lime, or a drizzle of sesame oil. These finishing touches give big takeout-style flavor.
Ground Pork Stir Fry Recipe
Ingredients
- 1 tablespoon avocado oil
- 1 lb ground pork
- 3 tablespoon sweet chili sauce
- ¼ cup tamari or soy sauce
- 2 tablespoon sesame oil
- 8 oz mushrooms thinly sliced
- 4-5 cloves garlic minced
- 1 med yellow onion thinly sliced
- 1 tablespoon fresh ginger grated
- 16 oz bag coleslaw mix
- kosher salt and fresh ground pepper to taste
- cooked rice or noodles of choice
- dry roasted peanuts, green onions, sesame seeds for garnish
Instructions
- Add the ground pork to a skillet with avocado oil on medium-high heat. Allow it to cook for a few minutes, undisturbed, to create caramelized, golden bits. This will help build flavor with few ingredients.
- Add the tamari, sweet chili sauce, and sesame oil. Break up the pork and continue cooking until the pork is almost cooked through.
- Add the mushrooms, onions, garlic, ginger, and coleslaw mix and continue to cook until the veggies are just tender. Season with kosher salt and fresh ground pepper as desired.
- Serve over cooked rice or noodles. Garnish with chopped peanuts, sliced green onions, and sesame seeds. Enjoy!
Nutrition
Serving Ideas
This easy ground pork stir fry is a chameleon — it works with everything. Here are my favorite ways to serve it:
- Over white rice (the classic I always come back to)
- With noodles — ramen, rice noodles, udon… even spaghetti works in a pinch
- Lettuce cups for a fresh, crunchy, PF-Changs-ish situation
- Stuffed into tortillas for quick Asian-inspired tacos
- Over cauliflower rice or spiralized veggies for a low-carb bowl
- Topped with a fried egg (trust me — chef’s kiss)
- As a noodle stir fry — just toss cooked noodles right into the skillet
- With roasted or sautéed veggies to bulk it up
- Over quinoa or brown rice for a meal-prep-friendly option
Storage & Reheating
Store it:
Leftovers will keep in an airtight container in the fridge for up to 3 days. The flavors actually get even better as they hang out together.
Reheat it:
Pop it in the microwave in short bursts until warmed through. And unless you’re looking to redecorate the inside of your microwave, cover it with a damp paper towel. (Ask me how I know.)
Freeze it?
Hard pass. Cabbage does not survive freeze-thaw — it turns soft, soggy, and a little woof. Stick to refrigerating this one.
I Asked, You Answered
Can you make this recipe gluten-free? dairy-free?
Yes — super easy fix. Just swap the soy sauce for tamari or coconut aminos to make a gluten-free stir fry. Everything else is naturally gluten-free.
Is this recipe dairy-free?
Yep. This dish is naturally dairy-free as written. No substitutions needed.
Can I make the stir fry sauce thicker?
Absolutely. Mix 2 tablespoons cornstarch with 2-3 tablespoons cold water to make a slurry. Stir it into the pan and let it simmer for a minute — it thickens fast.
Can I use other proteins?
ure can. Ground chicken, turkey, or beef work great. Shrimp is also fantastic — just cook it separately and toss it in at the end so it stays tender.
Can I use frozen veggies?
Yes! Toss them in straight from the bag. They’re a great shortcut.
Will leftovers still taste good?
Yes — even better the next day. Store them in the fridge for up to 3 days.
Can I double this recipe?
Yep — this ground pork stir fry is a perfect meal-prep recipe. It doubles beautifully and reheats well.
You'll Also Love
- Spring Roll Bowls - A fresh, crunchy ground-pork favorite that comes together fast. Light, flavorful, and weeknight-perfect. If you love this ground pork stir fry, you'll absolutely love this one!
- Chicken and Ramen - The ultimate sheet-pan shortcut. Chicken, broccoli, and ramen tossed in a savory sauce — quick, easy, family-approved.
- Coconut Curry Salmon - Salmon simmered in a silky coconut curry sauce that feels fancy but takes almost no effort.
- One-Pot Chicken and Rice - Comfort food with no fuss — tender chicken, perfectly seasoned rice, and a full dinner in one pot.
- Cajun Chicken Orzo - Creamy, spicy, and ridiculously quick. A one-pan pasta that never misses.
Who's Stirring the Pot?!
Hi, I’m Ruth — the home cook behind Rufus for Real. I build comfort-food recipes for real-world schedules: no fancy techniques, no extra dishes, no stress. Just big flavor, approachable ingredients, and dinners that actually get made. Pull up a chair — you’re in good company here.
I hope you try my Ground Pork Stir Fry recipe and fall in love with it. Tag me on Instagram, Facebook, Pinterest, or TikTok if you do! I love seeing all of your masterpieces!
And, as always, I love to hear from you all and always do my best to respond to each and every one of your comments! Give me a holler anytime!
Happy Cooking!
-Rufus
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