If you enjoy the flavors of Chinese takeout, this Sweet and Spicy Pork Stir Fry is a must-try. It’s quick, budget-friendly, and all made in one pan—perfect for busy weeknights. I served this to my husband and two kids and there wasn’t a crumb left, so next time I’ll double the batch for leftovers. If you prefer, swap the pork for ground chicken, turkey, or beef. Use any vegetables you like and serve it over rice or noodles. The sweet-and-spicy sauce is the highlight, giving the dish bold flavor. Feel free to adjust heat and ingredients to your taste.
How To Make Sweet and Spicy Pork Stir Fry
Here’s a short overview; the full recipe follows. 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 1 tablespoon of avocado oil in a skillet over medium-high. Add the ground pork sausage and brown it, leaving bite-sized pieces and allowing the edges to crisp slightly. Remove the cooked sausage and set aside.
Add another tablespoon of oil to the pan and stir-fry the chopped vegetables—onion, zucchini and red bell pepper—until they reach your preferred tenderness, about 5–7 minutes. Return the pork to the skillet and pour in the sauce. Cook, stirring, until the sauce thickens and evenly coats the pork and vegetables. Taste and adjust seasoning with salt and pepper if needed.
Lastly
This recipe couldn’t be simpler. Serve it over steamed rice or your favorite noodles, and add egg rolls or garlic bread if you like. It makes an easy, flavorful weeknight meal.
If you try this recipe, please leave a comment and rating — I love hearing from you and it helps a lot. Thank you!
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 avocado oil in a skillet over medium-high. Add the ground pork, breaking it into bite-sized pieces. Cook quickly until browned and slightly crispy at the edges. Remove and set aside.
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Add the remaining 1 tbsp oil to the pan and cook the chopped vegetables for 5–7 minutes or until tender to your liking.
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Return the cooked pork to the skillet, pour in the sauce, and stir to combine.
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Cook, stirring constantly, until the sauce thickens and everything is well coated. Adjust salt and pepper if needed. Serve hot and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
You can freeze portions for up to 3 months.
Reheat in the microwave until warmed through.
If you’re sensitive to spice, omit the red pepper flakes and Sriracha.