Three peppers, garlic and ginger, and a gochujang sauce pack tons of flavor and just the right amount of heat into this ground pork stir fry.
Three-Pepper Ground Pork Stir Fry Ingredients
You can split this ingredient list into four parts:
- ground pork
Be sure to take care of your mise en place before you start cooking your ground pork stir fry.
You’ll cook red and green bell pepper strips together with scallion greens first. Cut the scallions into thirds that are close in size to the bell pepper strips.
And if you have a red bell pepper that’s much longer than your green, cut the strips in half. Everything should be roughly the same size.
You’ll want to leave the vegetables alone to develop some browning on one side before stirring and cooking an extra minute or two. As soon as the peppers are tender crisp, get them out of the pan and set aside. You don’t want mushy vegetables in your finished dish.
The Aromatics and Ground Pork
Before adding the ground pork, you’ll lightly fry the scallion whites, grated ginger and garlic, and finely minced serrano. Like I mention in my Thai Basil Ground Chicken recipe, tilting your skillet to one side creates a better pool for frying with less oil for those without a wok.
You’re after light browning in the aromatics before breaking the ground pork apart and mixing everything together. The juices from the ground pork should work to deglaze the pan as it cooks.
I used 90/10 ground pork for this stir fry, but you can use a fattier cut like the 80/20 I used for our ground pork tacos al pastor recipe. The extra fat there does lend itself well to frying some of the ground pork and creating caramelized crispy bits if you let it hang out in the skillet long enough.
For a lower fat option, you could use my extra lean ground pork recipe which uses pork tenderloin.
On the opposite end up of the spectrum, this recipe would work fine with leaner protein options like ground chicken and turkey or something like the 96/4 beef from my Beijing Ground Beef recipe.
The sauce component of this ground pork stir fry is a simple combo of gochujang, lime juice, soy sauce, and a tiny bit of toasted sesame oil. It’s got the funky fermented, slightly sweet, and spicy flavors from the gochujang that I think goes great with a pepper focused stir fry.
That said, I think you could pair just about any sauce with this stir fry.
Serving Your Spicy Ground Pork Stir Fry
You could serve this stir fry with rice, noodles, or one of my favorite healthier hacks—half rice, half cauliflower rice. I also think something like a coconut cauliflower rice would go perfectly with the gochujang flavors of the sauce.
And if your ground pork stir fry turns out a bit spicier than expected, things like coconut rice, lime juice, or a little sugar can help neutralize the heat from the chiles.
More Ground Protein Stir Fry Recipes
In case you’re looking for more one-pan ground meat options, particularly on the kinda healthy side, here are some of my favorites:
- Low Carb Mongolian Ground Beef and Noodles
- Firecracker Ground Chicken
- Spicy Sesame Ground Beef and Quinoa
- Low Carb Korean Ground Beef
- Honey Sriracha Ground Chicken and Broccoli
Happy cooking! If you have any questions about this spicy ground pork stir fry, feel free to leave them in the comments below. And if you try this recipe and love it, we always appreciate recipe reviews.
- 1" piece (20g) Ginger, grated
- 6 cloves Garlic (25g) , grated
- 1 Serrano Pepper, finely diced
- 1 Red Bell Pepper, cut into strips
- 1 Green Bell Pepper, cut into strips
- 6 Scallions, green and white separated
- 1 1/2 Tbsp (24g) Olive Oil, divided
- 1 lb Ground Pork (90/10)
For the Sauce
- 1/4 C (60g) Gochujang
- 2 Tbsp (30g) Low Sodium Soy Sauce
- 2 Tbsp (30g) Lime Juice
- 1/2 Tbsp (8g) Toasted Sesame Oil
- Cut the scallion greens into 3 sections about the same length as the pepper strips and thinly slice the white part. Add the white slices to the garlic, ginger, and serrano.
- Heat 1/2 Tbsp olive oil in a large skillet over medium-high heat. Add the bell pepper strips and green parts of the scallions. Cook for 2-3 minutes until lightly brown before tossing and cooking another 1-2 minutes until tender crisp. Transfer to a bowl and set aside.
- Heat the remaining 1 Tbsp of olive oil in the skillet and add the ginger/garlic mixture. Cook for 2-3 minutes until lightly brown before adding the ground pork. Break the pork apart and fully cook.
- Once fully cooked, add the sauce ingredients and peppers to the skillet. Cook until the sauce thickens, about 1-2 minutes.
Nutrition Information:Yield: 5 Serving Size: about 6 oz
Amount Per Serving: Calories: 260Total Fat: 14gCarbohydrates: 12gProtein: 18g