Home | Course | Dinner

20-MINUTE SAUCY ORANGE PORK STIR FRY

By Olivia Adriance

on Jul 06, 2024, Updated Jul 14, 2024

5 from 3 votes

There’s just something about this Asian-inspired dish that satisfies everyone. I’m a huge fan of them for weeknight meals because they take no time at all and you can use what you already have in the fridge. 

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

First Name *

Email *

Save Recipe

Being the stir fry connoisseur that I am, I decided to give ground pork a try in this 20 Minute Orange Pork Stir Fry. While I typically go with ground chicken or beef, I wanted to give you all a new take and up the flavor profile a bit. Now, let me tell you, the first time I made this, my husband Kyle and I found ourselves eating it straight out of the hot skillet. That’s how delicious it was! 

The pork gets super crispy in the pan and the assortment of veggies makes it a well-rounded, colorful dish. And the moment the sauce is poured in, it’ll start to bubble out and seep into the protein and veggies for the most delicious bite. Seriously, this is something your family and friends are going to ask for week after week. 

For these reasons, this orange pork stir fry is giving “better than takeout vibes.” Now that’s a compliment I can get behind! Enjoy!! 

Key Ingredients for Pork Stir Fry

Grab your skillet or wok, chop your veggies, stir together the sauce and you’re well on your way to a complete meal. Here’s what you’re going to need to make this quick and easy orange pork recipe…

• Pork: I decided to change up my protein of choice, using ground pork instead of chicken or beef. Now, if pork isn’t your thing, I totally get it. Many of you have used chicken, turkey, or beef instead and said it tastes great too. 
• Veggies: Now, this is where you can get creative! The beauty of a stir fry is that really anything goes. I used onion, zucchini, and bell pepper but use whatever you like or need to use in your fridge. Sliced mushrooms would be a great addition as would broccoli, snap peas, or carrots. 
• Oranges: Adding a bright citrusy flavor really livens up the dish. I juiced and zested two oranges for the sauce. While you may be tempted to use orange juice, I promise that freshly squeezed is where it’s at.  

• Tamari: This gluten-free alternative to soy sauce has a milder flavor but can be used as a substitute pretty much anywhere soy sauce is called for. It gives this stir fry its umami, savory flavor. That’s why I always have it on hand for meals like stir fries or even salad dressings, like in my Broccoli Crunch Salad with Creamy Almond Butter Dressing. 
• Spices: It wouldn’t be a stir fry without garlic, ginger, and red pepper flakes. You can grate the garlic and ginger directly into the bowl for the sauce. And since I don’t tolerate spice that well, I just add a touch of red pepper flakes. If you like it spicier, go ahead and sprinkle to your heart’s content. 
• Arrowroot Starch: This gluten-free ingredient is commonly used to thicken sauces and glazes. I use it a lot in my cooking so although each recipe doesn’t call for that much, there’s a reason to go ahead and buy it and keep it in your pantry.

Get the Protein-Empowered digital cookbook!

Order Now

Step-by-Step Instructions for Pork Stir Fry 

MAKE THE SAUCE

In a small bowl or Pyrex measuring cup, whisk together the orange juice, tamari, sesame oil, coconut sugar, garlic, ginger, red pepper flakes, salt, pepper, and arrowroot starch. I like to whisk this in a measuring cup because it makes it easier to pour into the skillet. Set aside the sauce until ready to use. 

COOK THE PORK AND VEGGIES

Heat the avocado oil in a large skillet over medium (I like this one from Great Jones). Add the ground pork to the skillet, allowing it to brown for 1 to 2 minutes before breaking it up as it cooks. I use a wooden spoon here so it doesn’t damage the cast iron pan. Continue to cook the pork until it’s well-browned and crispy. For this dish, I like to keep the pork in bite-sized pieces. The more nooks and crannies, the more sauce that can get inside. Yum! 

Next, add the diced onion, zucchini, and bell pepper to the pork. Cook for 3 to 4 minutes to allow the veggies to soften. 

PUT IT ALL TOGETHER AND SERVE

Whisk the sauce once more in the measuring cup before adding it to the skillet with the pork and veggies. Turn to coat everything in the sauce. Cook over medium heat for 2 to 3 minutes while the sauce thickens. 

When ready to eat, serve over cooked rice and garnish with toppings of choice like green onion or sesame seeds. Enjoy!

Other Asian-Inspired Recipes You’ll Love 

• One Skillet Beef and Broccoli 
• Firecracker Beef Noodle Bowls
• Asian Braised Pork Shoulder
• Saucy Skirt Steak Stir Fry
• 20-Minute Ground Turkey Stir Fry

5 from 3 votes

20-Minute Orange Pork Stir Fry

By Olivia Adriance

Pin Print

Stir fries make everyone happy, and this 20 Minute Orange Pork Stir Fry is just as healthy as it is delicious. Packed with lean protein and veggies, this dish will become a staple in your routine – guaranteed!

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save

Ingredients 

Sauce:

• ▢ 2 oranges, zested and juiced (about ½ cup of juice)
• ▢ ¼ cup tamari
• ▢ 2 teaspoons sesame oil
• ▢ 1 tablespoon coconut sugar
• ▢ 3 cloves garlic, minced
• ▢ 1 tablespoon fresh ginger, finely minced or grated (about 1-inch piece of ginger)
• ▢ ¼ teaspoon crushed red pepper flakes
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 1 tablespoon arrowroot starch

Pork and Veggies:

• ▢ 2 tablespoons avocado oil
• ▢ 1 pound ground pork
• ▢ 1 small onion, large diced
• ▢ 1 zucchini, large diced
• ▢ 1 colorful bell pepper, large diced

For Serving:

• ▢ Cooked rice
• ▢ Green onion, thinly sliced
• ▢ Sesame seeds

Instructions 

• In a small bowl or measuring cup, whisk all the sauce ingredients together (orange zest, orange juice, tamari, sesame oil, coconut sugar, garlic, ginger, red pepper flakes, salt, pepper, arrowroot starch). Set aside until ready to use.
• In a large skillet over medium, heat avocado oil.
• Add the ground pork to the hot skillet, allowing it to brown for 1 to 2 minutes before breaking it up as it cooks. Continue to cook the pork until it’s well-browned and crispy. For this dish, I like to keep the pork in bite-sized pieces.
• Add the diced onion, zucchini, and bell pepper to the pork. Cook for 3 to 4 minutes to allow the veggies to soften.
• Whisk the sauce once more before adding it to the skillet with the pork and veggies. Cook over medium heat for 2 to 3 minutes while the sauce thickens.
• When ready to eat, serve over cooked rice and garnish with toppings of choice like green onion or sesame seeds.
• ENJOY!!

Notes

This recipe can easily be doubled for a larger gathering or made in advance for meal prep. Simply store the leftovers in a glass container in the fridge. The night you’re ready to eat it, heat the pork and veggie combo in the same cast iron, adding a dash of water or tamari if it seems too dry. Eat with leftover rice or pre-cooked frozen rice for a simple 5-minute leftover dinner.

Like this? Leave a comment below!