Sweet Peas and Saffron

meal prep recipes for busy people

Lemongrass Thai Ground Pork Stir Fry

by 21 Comments

Jump to Recipe

This veggie-heavy Thai ground pork stir fry is so simple to prepare and SO full of flavor! Just a few simple ingredients and it is on your table in no time.

It’s no secret that we love stir fries around here. It’s such an easy way to get a well-rounded meal with a ton of flavor! If you are looking for more stir fry ideas, check out these seven easy stir fry sauce recipes!

Lemongrass Thai Ground Pork Stir Fry in a blue bowl with red chopsticks

When we were in Thailand, we were served a ground pork stir fry and were blown away by the flavors! I decided to recreate it at home, with extra veggies and a super simple sauce.

The stir fry sauce is half fish sauce and half brown sugar…and you’re going to think I’m playing a mean trick on you because it does smell very fishy when you throw it in the pan. But it bubbles with the aromatics for a few minutes, thickens ever so slightly and any trace of fishiness is replaced by a beautiful sweet and savory flavor. Combined with the lemongrass, this is such a fresh and unique stir fry!

Reasons you’ll ♡ this Thai ground pork stir fry

  • it can be on your table in under 30 minutes
  • it’s unique and a little bit different from what you’d normally have in a stir fry
  • it’s fresh, flavorful and full of vegetables

Chopped and prepared stir fry vegetables on a chopping board

Ingredients you’ll need

  • Ground pork– a frequently used ingredient in Thai cuisine, it has a rich flavor that goes well with the sauce. Swap for ground beef or ground turkey
  • Vegetables– spiralized vegetables make this pretty; I’ve used spiralized zucchini and carrots as well as snap peas. Use what you have in the fridge!
  • Ginger, garlic + shallot– adds aromatic flavor into our sauce
  • Lemongrass– adds a delicious bright citrusy flavor to the sauce. If you’ve never used lemongrass before, be sure to read the tips below!
  • Fish sauce– found in the Asian aisle of the grocery store, this adds a salty umami flavor to our stir fry. It smells unpleasant straight from the bottle but tastes amazing in this stir fry!
  • Brown sugar– to balance the saltiness of the fish sauce, the citrus, and aromatic flavors, with a bit of sweetness.

Stir fry vegetables being added into a skillet with cooked ground pork

Working with lemongrass

Lemongrass adds so much delicious citrus flavor to this stir fry, without the sourness that can sometimes come with lemon or lime juice.

When picking lemongrass, look for ‘fresh’ looking stalks; avoid anything that is dried out or turning brown. They should feel firm at the base of the stalk, and not mushy.

How to prep the lemongrass

  1. Peel off outer leaves, revealing the bottom 1/3 of the lemongrass- the bulb.
  2. Lay the lemongrass bulb on a cutting board and bruise it by hitting down the length of the lemongrass stalk with the dull side of your knife. This helps activate and release all the flavors!
  3. Chop *very* finely, as you don’t want to be chewing on large pieces of lemongrass.

Lemongrass Thai Ground Pork Stir Fry in a skillet

Cooking the stir fry

Start by cooking the ground pork

Cook the ground pork in a large pan over medium heat, breaking it up with your spatula. Once the ground pork is cooked through and no longer pink, transfer it to a paper towel-lined plate. Ground pork can have a high-fat content, so you’ll want to drain off any extra fat from the pan before proceeding.

Cooking the vegetables

Once the pork is cooked through, transfer the vegetables to the pan. If using spiralized vegetables, I recommend using tongs to turn and move them around the pan for 5-8 minutes, until softened. If vegetables are cut into matchsticks, you will need to add on extra cook time to soften (3 or so minutes).

Making the sauce

Once vegetables are cooked through, you can transfer to the plate with the ground pork and start on the sauce. This is a very thin sauce, not thickened with cornstarch like other stir fry sauce recipes on the site.

To start, saute the lemongrass, ginger, and shallots until softened, 3-4 minutes. Then add the fish sauce and brown sugar. Add back the ground pork and simmer for a minute, stirring until it is fully coated in the sauce.

Add the veggies, toss up the stir fry and serve over rice.

Lemongrass Thai Ground Pork Stir Fry in a blue bowl

Storage + Meal Prep

Like many stir fry recipes, this recipe works well for meal prep:

  • Fridge– portion out with rice and store in an airtight container in the fridge for up to 4 days.
  • Reheat– heat in the microwave until steaming hot.
  • Freezer– based on my experience, I suspect this recipe will freeze well, however, I have not tested this. I’d advise freezing with rice for up to 3 months.
  • Thaw– in the fridge overnight before reheating in the microwave.

More healthy and delicious stir fry recipes to try

blue bowl with thai ground pork stir fry in blue bowl with chopsticks
Print Recipe
5 from 1 vote

Lemongrass Thai Ground Pork Stir Fry

Course: Dinner
Cuisine: Thai
Calories: 374kcal
Author: Denise Bustard
Servings: 4
This veggie-heavy Thai ground pork stir fry is so simple to prepare and SO full of flavor! Just a few simple ingredients and it is on your table in no time.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins

Ingredients

  • 1 lb lean ground pork 450 g; see note 1
  • 6 cups veggies such as zucchini, carrots, green beans and peas, spiralized or cut into matchsticks
  • 1 tablespoon olive oil
  • 1 stalk lemongrass minced (1/4 cup); see note 2
  • 2 cloves garlic minced
  • 1 tablespoon ginger minced
  • 2 shallots finely chopped
  • 1/4 cup fish sauce
  • 1/4 cup brown sugar

Garnish

  • Cilantro

Instructions

  • In a large non-stick pan, cook the ground pork for 5-8 minutes, until cooked through and no pink remains. Transfer to a paper towel-lined plate and drain any excess liquid from the pan.
  • Add the vegetables to the pan and cook for 5-8 minutes, until tender (if cut in matchsticks, cook these for 3 minutes longer than any spiralized veggies).
  • Remove from pan and set aside.
  • Add olive oil to the pan, and cook the lemongrass, garlic, ginger and shallots for 3-4 minutes, until softened. Stir together the fish sauce and brown sugar, then add to the pan.
  • Return the gound pork to the pan and toss to coat in the sauce.
  • Return the veggies to the pan and stir.
  • Serve over rice.

Notes

1- ground pork gives the best flavor, but can be swapped for ground beef or ground turkey
2- to prepare the lemongrass, peel the outer leaves to reveal the fleshy stalk. Use the back side of your knife to bruise along the stalk of the lemongrass, then finely mince. Discard the upper leaves and the very bottom part of the bulb.
3- This is not a spicy stir fry. If you'd like to add some spice, try adding half a Thai chile in with the aromatics.
Storage
Leftovers may be kept in an air tight container in the fridge for up to 4 days.
Reheat in the microwave until steaming hot, and do not microwave more than once.

Nutrition

Serving: 1/4 batch | Calories: 374kcal | Carbohydrates: 32g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 1613mg | Fiber: 6g | Sugar: 21g
Tried this Recipe? Pin it for Later!Mention @SweetPeaSaffron or tag #sweetpeasandsaffron

About Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more. read more

Reader Interactions

This site contains affiliate links, meaning that if you make a purchase through them, we will receive a small commission.

FREE EMAIL COURSE

Meal Prep Quick Start Guide

Tips & strategies to get you prepping...fast!

Comments

  1. Miriam

    Your grilled salmon with lemongrass sauce was one of my favorite recipes! Where did it go?? I searched your site for it, but this it the closest recipe to it! Can you repost it? Thanks!

    Reply

  3. Karly

    YUM! My family is full of stir-fry fanatics, so this is bound to be a hit! Love that it’s a litttttle on the lighter side, too! Delish!

    Reply

  4. helen @ Scrummy Lane

    How wonderful, Denise! I actually made a similar dish to this myself a few weeks back, and I added a fried egg on the top – you should try that, although I suppose it would add on a few more calories.
    Love the spiralized veggies!

    Reply

  6. Alaina @ A Not So Quiet Kitchen

    This look amazing!! I LOVE Thai food!! And I love lemongrass but have only ever used it in soups before! I bet it’s amazing in this stir fry!! Can’t wait to try it!!

    Reply

  10. Kelly

    This looks SO good, Denise! Anything with Thai flavours always has my heart! 🙂 Love the lemongrass and all those pretty spiralized veggies!

    Reply

  11. Ashley - The Recipe Rebel

    I really need to get more adventurous with my cooking! I’ve always been a little intimidated by Thai food but I love the flavors in this! We have started using ground pork more and more as the price of beef went higher so this is perfect!

    Reply

  13. Gayle @ Pumpkin 'N Spice

    You had me lemongrass! I’ve only cooked with it once before (and a long time ago, too!) but I still remember the flavor. And since I love thai food, this sounds extra delicious. It sounds like Ben’s step-mother makes some delicious thai food, too. You are now convincing me that I need to make a thai dish asap, as it’s been WAY too long. And I love the looks of this, especially with all of those fresh veggies in there!

    Reply

    • Denise

      It’s so good! I always put a big chunk of lemongrass in stuff, then fished it out, so I’m glad to have figured out the mincing technique…so much easier 🙂

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




logo