If you enjoy Chinese takeout flavors but prefer homemade, this Sweet and Spicy Pork Stir Fry is a perfect weeknight dinner. It’s quick, affordable and cooks in a single pan. I made it for my husband and two kids and there wasn’t a scrap left—next time I’ll double the batch for leftovers. If you don’t eat pork, you can swap in ground chicken, turkey or beef. Use any vegetables you like, and serve the stir fry over rice or noodles. The sweet-and-spicy sauce gives this dish its bright, bold flavor, but feel free to adjust heat and sweetness to taste.
How To Make Sweet and Spicy Pork Stir Fry
Here’s a brief overview; the full recipe follows below. Whisk together orange juice, soy sauce, brown sugar, minced garlic, ginger, red pepper flakes, Sriracha, sesame oil and cornstarch to make the sauce, then set it aside.
Heat a tablespoon of oil in a skillet over medium-high heat and brown the ground pork sausage, breaking it into bite-sized pieces. Cook quickly so the edges get slightly crisp, then remove and set aside. Add another tablespoon of oil and sauté the chopped vegetables until they reach your preferred tenderness. Return the sausage to the pan and pour in the prepared sauce. Cook a few minutes, stirring, until everything is coated and the sauce thickens.
Lastly
It really couldn’t be simpler. Serve the stir fry over steamed rice or your favorite noodles. Add egg rolls or garlic bread on the side for a heartier meal. If you try this recipe, please leave a comment and a rating — feedback is appreciated!
Sweet and Spicy Pork Stir Fry
Pin Recipe
Ingredients
- 1/2 Cup Orange Juice
- 1/4 Cup Soy Sauce
- 2 tsps Sesame Oil
- 2 tbsp Brown Sugar
- 3-4 Garlic Cloves, minced
- 1 tbsp Ginger Paste
- 1/4 tsp Red Pepper Flakes
- 1-2 tbsp Sriracha
- 1 tbsp Cornstarch
- 1 lb Ground Pork Sausage Beef, Turkey or Chicken will work too
- 1 Yellow Onion, roughly chopped
- 1 Large Zucchini, roughly chopped
- 1 Red Bell Pepper, roughly chopped
- 2 tbsp Avocado Oil
Instructions
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Whisk together the first nine ingredients (orange juice through cornstarch) to make the sauce. Set aside.
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Heat 1 tbsp oil in a skillet over medium-high. Add the sausage and break into bite-sized pieces. Cook quickly until browned and slightly crispy at the edges, then remove and set aside.
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Add the remaining 1 tbsp oil to the pan and cook the chopped onion, zucchini and red bell pepper for 5–7 minutes or until tender to your liking.
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Return the sausage to the skillet, pour in the sauce, and stir to combine.
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Cook, stirring constantly, until the sauce thickens and coats the meat and vegetables. Taste and season with salt and pepper if needed. Serve hot.
Notes
Make ahead: store in an airtight container in the refrigerator for up to 4 days.
Freezing: freeze for up to 3 months. Thaw overnight before reheating.
Reheat: microwave or reheat gently on the stovetop until warmed through.
If you prefer less heat, omit the red pepper flakes and Sriracha.