This easy and colorful Ground Pork Stir-fry with Peppers comes together in a flash! Just whisk up your hoisin sauce and chop your veggies before you start cooking and you’ll have dinner on the table in 20 minutes flat!

pork stir-fry in tow bowls with the wok in the background

Ingredients For This Recipe

  • ¼ cup hoisin sauce (gluten-free if desired)
  • 1 tablespoon tamari, coconut aminos or soy sauce
  • 2 teaspoons white vinegar
  • 1 teaspoon ground ginger
  • ½ teaspoon ground pepper (preferably white pepper)
  • 1 tablespoon coconut oil, organic canola oil or avocado oil
  • 2 bell peppers, cut into bite sized pieces
  • 1 cup chopped onion
  • 2 cloves garlic, chopped
  • 1 pound ground pork
  • 1 cup thawed shelled edamame
  • ½ cup chopped roasted unsalted peanuts or cashews

How To Make Stir-fry with Ground Pork 

For a sneak peak how to make this recipe, you can watch this one minute cooking video.

Before You Start

Choose Your Pan: I like to use my wok, but if you do not have one you can use a large skillet. It is important to not overcrowd the pan, so use the largest one you have.

Prepare Your Ingredients: Having your sauce whisked and your veggies chopped before you start cooking is important. Also, read the recipe through before you begin. Once you start cooking, there is little time to walk away from the stove. 

Make Sauce 

Start by getting your sauce ready to go so that you have it ready when you need it. Simply whisk the hoisin, tarmari or soy sauce, vinegar, ginger and pepper in a small dish and set it aside.

Cut the Veggies

Next you will want to dice the onion and chop the peppers.  And you will want mince the garlic as well. I also like to measure out my edamame and chop the nuts too. As I said earlier, it is important to have your mise en place ready before you start cooking.

Cook The Veggies Separately

When you are ready to cook, heat the oil in the pan until it is very hot. There are a lot of veggies to fit into the pan, so you want to make sure they have the best chance to sear in the hot oil. If it is not hot enough, they will not take on any color and will steam in their juices instead. 

Remove the veggies from the skillet or wok and set them aside. 

Cook The Ground Pork

The pork is high in fat so you do not need any additional fat for the wok or skillet. Add it to the hot wok or skillet and then break it up with your spatula or wooden spoon until it is crumbled and browned.

Add in Veggies and Sauce

Once the pork is browned, simply add the cooked veggies, the sauce and the edamame into the the pork and stir-fry it all for two or so minutes. You’ll just be heating it through basically.

Make Ahead Tips

To Meal Prep This Recipe: You can use this recipe for meal prep up to two days ahead. Cut the veggies in advance and seal them in a glass storage container. The onions and garlic will become fragrant, so you can wait to cut them before cooking if desired. 

The Sauce can be made ahead and the nuts chopped as well. 

Leftovers: You can reheat leftovers in the microwave or on the stove-top with a couple tablespoons of water. Heat until steaming hot before serving. 

 

Serving Suggestions

The high fat content in the ground pork makes this a relatively higher calorie stir-fry. I suggest serving this with a lower calorie side dish like cauliflower rice. I also recently discovered how good riced broccoli is as well, like that in this recipe for Grain Free Mongolian Beef and Broccoli Bowls. You can also serve it with regular white or brown rice of course as well. 

More Stir-Fry Recipes Like This

If you like ground pork stir-frys this 15-minute Ground Ginger Pork Stir-fry is also a great one. 

This Clean Eating Beef and Broccoli Stir-fry is grain free and has no added sugar either. 

This Chicken and Veggie Stir-fry is simple and can be adapted to whichever veggies you like.

If you are trying to use more tofu, this Tofu and Veggie Stir-fry with cashews is a great family pleasing recipe. 

This Maple Tahini Chicken and Broccoli Stir-fry is one of my all time favorites! 

Thanks so much for reading. If you make this recipe for Ground Pork Stir-fry with Peppers let me know by leaving a star rating and review.

Happy Cooking!

~Katie

Print
A bowl of food on a plate, with Pork

Ground Pork Stir-Fry with Peppers

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 cups 1x
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: Asian

Description

This Ground Pork Stir-fry with peppers and edamame is so easy to make for busy weeknight dinners. My kids love the sweet hoisin sauce and I love that it is ready in only 20 minutes!


Scale

Ingredients

  • ¼ cup hoisin sauce (gluten-free if desired)
  • 1 tablespoon tamari, coconut aminos or soy sauce
  • 2 teaspoons white vinegar
  • 1 teaspoon ground ginger
  • ½ teaspoon ground pepper (preferably white pepper)
  • 1 tablespoon coconut oil, organic canola oil or avocado oil
  • 2 bell peppers, cut into bite sized pieces
  • 1 cup chopped onion
  • 2 cloves garlic, chopped
  • 1 pound ground pork
  • 1 cup thawed shelled edamame
  • ½ cup chopped roasted unsalted peanuts or cashews

Instructions

  1. Stir hoisin, soy sauce, white vinegar, ginger and pepper in a small dish.
  2. Heat oil in a wok or large skillet over high heat. Add peppers, onion and garlic and cook, stirring until the vegetables start to soften, 3 to 5 minutes. Scrape the pepper mixture out onto a plate and keep warm.
  3. Add pork to the wok or skillet and cook, breaking up until the pork is no longer pink, 5 to 7 minutes. Add edamame, the vegetable mixture and the sauce and cook, stirring until heated through, about 2 minutes more. Serve topped with nuts.

Notes

To Meal Prep This Recipe: You can use this recipe for meal prep up to two days ahead. Cut the veggies in advance and seal them in a glass storage container. The onions and garlic will become fragrant, so you can wait to cut them before cooking if desired.

The Sauce can be made ahead and the nuts chopped as well.

Leftovers: You can reheat leftovers in the microwave or on the stove-top with a couple tablespoons of water. Heat until steaming hot before serving.


Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 569
  • Sugar: 10 g
  • Sodium: 693 mg
  • Fat: 37 g
  • Saturated Fat: 13 g
  • Carbohydrates: 21 g
  • Fiber: 5 g
  • Protein: 40 g

 

pork stir fry photo collage with text