Ground Pork Stir Fry Recipe

Ingredients

• 454 g (1 lb)ground pork
• 15 ml (1 tbsp)cornflour
• 15 ml (1 tbsp)light soy sauce
• 15 ml (1 tbsp)sesame oil
• 3 clovesgarlic, roughly chopped
• 15 ml (1 tbsp)cooking oil of choice (avocado, rapeseed, peanut, etc.)
• 15 ml (1 tbsp)chilli bean paste (doubanjiang), adjusted to taste
• 150 g (1 cup)bell peppers, cut into bite-sized pieces
• 5 ml (1 tsp)sugar
• to tastesalt
• 3spring onions, chopped (optional garnish)

Instructions

1. 1

   Marinate the pork

   Mix the ground pork with the cornflour, soy sauce and sesame oil in a bowl. Leave to rest for at least 15 minutes. Skip this step if using leftover wonton or dumpling filling.

2. 2

   Cook the pork

   Heat the cooking oil in a wok or frying pan over high heat. Add the garlic and pork, then stir-fry for 3 minutes, breaking up the meat as it cooks, until lightly browned.

3. 3

   Add sauce and peppers

   Stir in the chilli bean paste, bell peppers, sugar and salt. Cook for another 3 minutes, until the pork is fully cooked and the peppers are tender-crisp.

4. 4

   Finish and serve

   Scatter over the spring onions, if using, and toss everything together. Serve hot with steamed rice or noodles.

What is ground pork stir-fry?

Stir-frying is a Chinese cooking technique that cooks ingredients quickly over high heat, keeping vegetables lively and letting sauces coat each bite. This version uses ground pork instead of strips, so it cooks quickly and mixes easily with the seasonings.

Doubanjiang, a fermented chilli bean paste, brings salt, savouriness and heat. Cornflour, soy sauce and sesame oil season the pork before it hits the pan and help give it a cohesive, well-coated texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 432 calories, 30g protein, 8g carbs, 31g fat.

The pork provides most of the protein and fat, while the cornflour and sugar contribute a small amount of carbohydrate; rice or noodles add more if served alongside. Pair a serving with extra vegetables or a modest portion of rice to round out the plate.

The pork marinade

Cornflour, soy sauce and sesame oil: Mix these thoroughly through the pork so the seasoning is spread evenly. Rest it for at least 15 minutes as directed; the brief marinating time is useful to factor in alongside the stated cooking time.

Leftover filling: If using wonton or dumpling filling, the recipe says to skip the marinade. It may already be seasoned, so taste the finished stir-fry before adding more salt.

Building flavour in the pan

Hot pan: Heat the cooking oil over high heat before adding the garlic and pork. Break the mince into smaller pieces as it cooks so it browns evenly.

Chilli bean paste: Stir it in with the peppers, sugar and salt rather than leaving it in one concentrated patch. Adjust the amount of paste to suit your preferred spice level.

How to judge doneness

Pork: The recipe gives 3 minutes for the initial stir-fry, followed by another 3 minutes with the seasonings and vegetables. Check that the pork is fully cooked before serving.

Peppers: Aim for tender-crisp pieces that still hold their shape. If they become soft before the pork is ready, keep stirring and check the meat rather than extending the cooking time unnecessarily.

Serve it your way

Rice: Steamed rice is a simple base for the savoury, spicy pork and helps make the meal more substantial.

Noodles: The recipe also suggests noodles; toss them with the hot stir-fry or serve them alongside. Finish with chopped spring onions if you want a fresh garnish.

Timing and preparation

Prep first: Chop the garlic, peppers and spring onions before heating the pan, since the high-heat cooking moves quickly.

Marinating time: The method calls for at least 15 minutes of resting time, while the recipe lists a total time of 23 minutes. Allow for the resting period when planning, especially if you want to serve it promptly.

Recipe notes & tips

• Have all the ingredients ready before heating the wok, as the stir-fry cooks quickly.
• Break the pork into small pieces in the pan so it cooks evenly.
• Use a high-sided wok or pan to make tossing the ingredients easier.
• Add chilli bean paste according to your preferred level of heat.
• Taste before adding salt, particularly if your soy sauce or leftover filling is already salty.

Variations

• More heat: Add extra chilli bean paste to taste.
• Milder version: Use less chilli bean paste for a gentler chilli flavour.
• Different peppers: Combine colours of bell pepper for variety.
• With noodles: Serve the stir-fry with noodles instead of rice.
• Use leftover filling: Skip the marinade when using seasoned wonton or dumpling filling.

Common mistakes to avoid

• Crowding the pan: The pork can steam rather than brown; use a roomy wok or frying pan.
• Adding cold oil to the ingredients: Heat the oil first so the pork and garlic begin cooking straight away.
• Leaving the pork in large clumps: Break it up as it cooks for more even browning.
• Overcooking the peppers: Keep an eye on them during the final 3 minutes so they stay tender-crisp.
• Oversalting: Taste before adding salt, especially if using seasoned leftover filling.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat until piping hot throughout in a pan or microwave; add a small splash of water if the mixture seems dry.

Frequently asked questions