20 Minute Weeknight Pork and Veggie Stir Fry (One Pot)

This Pork and Veggie Stir Fry is ready in only 20 minutes, and is chock-full of veggie and fiber. Ground pork, onions, bell pepper, cabbage, ginger and edamame come together beautifully in this flavorful pork and ginger veggie stir fry recipe, made in only one pot for easy cleaning.

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Ground pork is a versatile meat, and a great budget-friendly replacement for ground beef. I love the flavor the ground pork adds, especially in this pork and veggie stir fry recipe.

It’s fresh and light, thanks to the combination of onions, ginger, cabbage, edamame, and sesame seeds.

Even without the stir fry sauce, this pork stir fry with vegetables has become a quick family favorite for those quick weeknight dinners!

While I love pork chops, ground pork is so easy and quick to cook! If you have a little more time, bookmark our sheet pan pork chop recipe to make.

Why the Dietitian Mom Loves this Recipe

There are so many reasons we come back to this pork and veggie stir fry recipe weekly – it’s quick, easy to prep and clean with one pot, flavorful and nutritionally balanced!

Key Points to Love About This Pork and Veggie Stir Fry

• Ready in 20 minutes – So you can do laundry, pack for activities or whatever you need to do.
• One pan for easy cleaning – We love easy one pot recipes!
• High in protein and fiber – The nutrients that keep us full and satisfied. A great family meal idea.
• Budget friendly recipe – I relied on frozen edamame for this recipe. Ground pork is about $4 per pound. Everything comes together for less than $3-4 per serving, which is a huge win!

Simple Ingredients

Here’s what you’ll need to make this pork stir fry with vegetables.

• avocado oil or olive oil
• ground pork
• toasted sesame oil
• onion and garlic
• red bell pepper
• edamame – I prefer frozen for ease and convenience!
• cabbage – You can use pre-shredded cabbage to save time
• ginger – You can use fresh ginger or ginger pasta
• sesame seeds
• ground onion

The stir fry sauce is optional, but if you choose to make it, we’ve used:

• coconut aminos
• honey
• rice vinegar
• water
• toasted sesame oil
• cornstarch

How to Make This Stir Fry with Pork and Veggies

We’ll start by adding avocado oil to a cooking pan or wok over medium-high heat. Add the ground pork and cook for 6-8 minutes, or until the pork is cooked through.

While the pork is cooking, mix the ingredients for the stir-fry sauce. After the pork is done cooking, remove it from the pan and put it on a plate.

Then add sesame oil to the same pan and add the garlic and diced onion. Cook for 3-5 minutes, until the onions start to turn translucent.

Next, add your chopped red bell pepper, edamame (fresh or frozen), cabbage and ginger and cook for 3-5 more minutes, until the veggies are softened.

Lastly, add the cooked pork back to the stir fry pan or wok and mix everything together. Add salt or pepper as needed.

If you’re adding a stir fry sauce, you can add it now to diversify the flavor.

Lastly, garnish with sesame seeds and green onions. Serve over rice, quinoa, sweet potatoes, etc! Instant pot lemon basil rice is a fun side.

My Best Tips

• Try to cut the veggies in small, consistent shapes so they cook uniformly.
• I love using a stir fry frozen veggie bag on super busy nights – it saves a few minutes of chopping and buying separate ingredients.
• Buy frozen, pre-diced onions – you’ll be surprised how often you will use them in recipes!
• While a wok can help add more flavor and caramelization, it’s not necessary for this recipe.
• On busy days, I’ll make the sauce earlier in the day or ahead of time! Alternatively, rather than making a stir fry sauce, you can also use this stir fry sauce or omit the sauce completely. Sometimes I’ll just add coconut aminos and that’s all I need.
• For larger families, double the recipe and store extras in a tupperware and serve later in the week to make one meal stretch to two!
• I like combining sesame oil and avocado oil – The avocado oil is more neutral, and the toasted sesame oil adds that crisp stir fry flavor!
• When serving to kids, as with many combined recipes, I try to serve “deconstructed” and let them add the sauce only if they want to.

Servings 4

20 Minute Weeknight Pork and Veggie Stir Fry (One Pot)

Sarah Schlichter, MPH, RDN

This Pork and Veggie Stir Fry is ready in only 20 minutes, and is chock-full of veggie and fiber. Ground pork, onions, bell pepper, cabbage, ginger and edamame come together beautifully in this flavorful pork and ginger veggie stir fry recipe, made in only one pot for easy cleaning.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Ingredients  

1x2x3x

• 1 Tbsp avocado oil or olive oil
• 1 lb ground pork
• 1 Tbsp sesame oil
• 2 garlic cloves, minced
• 1 small yellow onion, diced
• 1 medium red bell pepper, chopped
• 1 cup edamame soybeans, fresh or frozen – you can throw them in frozen
• ½ cup cabbage
• 1-2 Tbsp fresh ginger, minced or 2 Tbsp ginger paste
• Salt and pepper, to taste
• 2 Tbsp Sesame seeds, for topping
• 1 medium green onion, for topping

Stir Fry Sauce

• ⅓ cup coconut aminos
• 1 tbsp honey
• 1/2 Tbsp rice vinegar
• 3 Tbsp water
• 1 tsp toasted sesame oil
• 1 tsp corn starch
• Optional – red pepper flakes or chili garlic

Instructions 

1. In a medium to large cooking pan (or wok), bring head one tablespoon of avocado oil to medium-high heat. Add the ground pork. Cook for about 6-8 minutes, until the pork is cooked through and brownish in color. While the pork is cooking, mix your ingredients for the stir fry sauce.
2. Remove the pork and set it aside on a plate.
3. Add a tablespoon of sesame oil to the pan, along with the garlic cloves and onion. Cook over medium-high heat for 3-5 minutes until onions turn translucent. Add the chopped bell pepper, edamame, cabbage and ginger and cook for 3-5 more minutes, until veggies are softened or reach desired consistency.
4. Add the cooked pork back to the stir fry and mix everything together. Taste and add salt/pepper, if needed. If you’re choosing to add the sauce, you can add it now to spread out the flavor.
5. Garnish with sesame seeds and green onions. Serve over rice, quinoa, sweet potatoes, etc!

Notes

We like to serve over instant pot basil rice, white rice, quinoa, roasted sweetpotatoes, etc. 

Shortcut tip: Use a frozen veggies stiry fry bag!

Nutrition

Serving: 1Calories: 502kcalCarbohydrates: 20gProtein: 24gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gCholesterol: 82mgSodium: 523mgPotassium: 646mgFiber: 3gSugar: 8gVitamin A: 979IUVitamin C: 45mgCalcium: 103mgIron: 3mg

Did you make this recipe?Let us know how it was!