Pork Mince Stir Fry

5 from 3 votes

Pork Mince Stir Fry is a quick and easy recipe perfect for busy weeknights! Simple ingredients, minimal effort, Asian style, budget friendly.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: asian

Keyword: pork mince stir fry

Servings:

Calories: 429kcal

Sauce: add the oyster sauce, Chinese cooking wine and dark soy sauce to a small bowl and stir to combine. Then set aside.
Pork mince: place a large sauté pan on the stove top, turn the heat to high and add the peanut oil. Next add the garlic and saute it for 1 minute. Once done add the pork mince, salt, pepper and ginger. Cook using a spatula to break up any clumps till browned (6-7 minutes).
Sauce and vegetables: pour the sauce over the cooked pork mince and stir to mix it in. Then add the chopped green beans and carrot and cook for a further 3-4 minutes until the vegetables are cooked.
To serve: portion the pork stir fry into bowls and serve hot with fluffy cooked rice.

Note 1 - Oyster sauce: I keep this ingredient in the fridge once the bottle is open. As such it takes a little bit longer to slide out of the bottle as it is cold. So grab it out of the fridge as a starting point so that it will easily slide out and you can measure your 2 tablespoons once it has.
Note 2 - Chinese cooking wine: also known as Shaoxing wine. This adds a sweet flavor to the stir fry without having to add additional sugar.
Note 3 - Dark soy sauce: this is different to regular soy sauce. It is how we get the golden brown colour in the stir fry.
Note 4 - Pork mince: you will see that the quantity of pork mince used for the recipe is 800 grams not the standard 500 gram portion. This is correct. I do this as I am almost always making this stir fry for meal prep and this amount gives 4-6 decent adult sized servings that are 'dinner sized portions'.
Note 5 - Grated carrot: I cheat with this recipe and use a bag of store bought shredded (grated) carrot. I do this as it makes it SO easy to bring together the dish. You literally open the bag and throw the carrots into the sauté pan. There is no peeling and chopping yourself and that convenience is priceless!