This lean Ground Pork Stir Fry with Zucchini and Mushrooms is a nutritious, flavor-packed meal. A family-friendly, busy day choice.
You know those days when from the minute you wake up you just know you’ll have to order out for dinner? The “no way I’m making dinner tonight” days? Good to know I’m not alone.
In the time it takes for everyone to agree on what to get for takeout, you can have this tasty, super family-friendly meal on the table.
A simple stir fry can be a bright and shining beacon of light if you really want to feed your family a homemade meal but just don’t have an ounce of time or energy to deal with it all. They cook quickly, you can load them with fresh, seasonal veggies and both kids and adults love them.
Prep the Ingredients
Stir frys move fast so it is important to have all of the ingredients prepped and ready to go.
- Cook your rice
- Wash and chop or slice the zucchini, mushrooms and green onions
- Make the stir fry sauce (see below)
The Stir Fry Sauce
- reduced sodium soy sauce
- sweet chili sauce, like Mae Ploy
- grated fresh ginger
- minced garlic
- toasted sesame oil
The little bit of sweet chili sauce and the toasted sesame oil add a slightly sweet, completely irresistible flavor to this sauce that sets it apart from other stir fry sauces. It’s a great way to get those finicky kids to eat their veggies!
Stir Fry Ingredients
- cremini mushrooms
- vegetable or other neutral oil , divide
- extra lean ground pork (like Farmer John’s)
- salt and freshly ground black pepper
- green onions
- sesame seeds (optional for topping)
Lean ground pork is an often overlooked member of the ground meat family. You could easily substitute ground beef, turkey, or chicken in this recipe but I really like the flavor of the pork so I highly recommend you widen your lean ground meat horizons and give it a try.
Once you start the process, this stir fry will be ready in less than 15 minutes. This is why you want to be sure you follow the instructions above. Have your rice cooked and all of your ingredients prepped and ready to go.
How to Serve
Serve this tasty Ground Pork Stir Fry over cooked white or brown rice. My group here loves to drizzle it with Sriracha to amp up the flavor and add a kick.
This recipe reheats wonderfully and I love it for lunch the next day. In fact, it’s so good reheated that it makes an excellent choice for meal prep. Double the recipe so you’ll have plenty of leftovers to package up for some easy lunches through the week.
Store leftovers in an airtight containers and consume them within 3 or 4 days. Cooked rice should not be stored for more than 4 to 5 days at the most for food safety concerns.
Ground Pork Stir Fry with Zucchini and Mushrooms
For the Stir Fry Sauce:
- 4 tablespoons reduced sodium soy sauce, tamari for gluten free
- 2 tablespoons sweet chili sauce,, like Mae Ploy
- 1 tablespoon grated fresh ginger
- 1 teaspoon minced garlic
- 2 teaspoons toasted sesame oil
For the Stir Fry:
- 2 medium zucchini
- 8 ounces cremini mushrooms
- 2 tablespoons vegetable or other neutral oil,, divided
- 1 pound extra lean ground pork, (like Farmer John's)
- 1/2 teaspoon kosher salt,, or to taste
- freshly ground black pepper,, to taste
- 1/4 cup thinly sliced green onions
- 1 tablespoon sesame seeds, (optional)
- 2 cups cooked white or brown rice
- Stir all the sauce ingredients together in a small bowl and set aside.
- Cut each zucchini in half lengthwise, then slice each half crosswise into 1/2-inch thick half-moons. Remove and discard the stems from the mushrooms and coarsely chop the caps (quartered or larger mushroom caps can be chopped a bit smaller).
- Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the pork, and season with salt and pepper. Cook, stirring to break up the pork, until cooked through and golden-brown, about 5 minutes. Transfer the pork to a paper towel-lined plated and drain or wipe down the skillet.
- Add the remaining 1 tablespoon of oil to the skillet and return it to the heat. Add the zucchini and mushrooms (pan should be very hot when you add the veggies), and spread them out into one even layer. Let cook undisturbed for 30 seconds and then stir-fry the veggies until browned and just tender, about 3 to 4 minutes more.
- Return the cooked pork to the skillet, add the sauce, and stir-fry until the sauce is well-incorporated and the veggies begin to look glossy, about 30 seconds more. Remove the skillet from the heat.
- Garnish with green onions and sesame seeds, if desired, and serve over rice with Sriracha on the side.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
Questions and Reviews
OMG this was so easy and tasty! Lovely flavor! It will be a recipe we will make often.
We love this one too. Thanks so much, Freida!
Used 1/2 of pork and veggies with full recipe of sauce. Used coconut aminos instead of soy sauce due to dietary restrictions. Delicious!
I posted a picture of a Thai pork curry on your Facebook, I made it with my last Costco pork roast, apparently they’re not making it anymore, :(.
Anyhoo, I’ve got some leftover sliced pork, I’m gonna do it up with this recipe tonight, can’t wait!
I’m so sorry I didn’t see your picture – it sounds great! Facebook can be a bit overwhelming so it’s easy to miss messages and posts but if you tag me on Instagram, I’m sure to see it. I hope the recipe turned out great for you with the leftovers!