dinner · entree · one pan

Garlic Sriracha Pork Stir-Fry

It’s a chilly one out there today. We’re under an ice storm warning for the next several days and I’m hoping and praying our electricity doesn’t go out.

I love how Oklahoma skips right over fall and dives head first into winter. Leaves changing colors, what’s that?

Cool fall temps with sweaters? Never heard of her.

We’ll be putting our wood burning stove to good use until mid-week. Not only that, I’ve got a stash of soups and stews to get us through the arctic temperatures.

I am sad I don’t have any leftovers of this stir-fry hanging around in my fridge. It sure would be tasty right about now.

This is a simple stir-fry but it’s packed with a load of flavor. I like amping up the heat in my dinners so I put a lot of Sriracha in mine, but if you don’t like a bunch of heat you can dial it back down.

I loaded this stir-fry up with my favorite vegetables: green beans, red bell peppers, and mushrooms. I ate this by itself topped with sesame seeds and some more hot sauce, but it’s just as good on top of rice or cauliflower rice.

If you’re in need of a warm meal for a cold night, this recipe is for you. Not only that, it’s incredibly easy to make.


Garlic Sriracha Pork Stir-Fry

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A simple stir-fry with pork, green beans, peppers and mushrooms tossed in a spicy-garlic sauce.


  • 1 lb. ground pork
  • 1 lb. green beans, ends snapped off and bean snapped in half
  • 1/2 cup soy sauce
  • 2 TBS. Sriracha
  • 2 tsp. fish sauce
  • 1/2 tsp. red pepper flakes
  • 1 TBS. brown sugar
  • 2 TBS. sesame oil
  • 2 tsp. Chinese five spice
  • 3 cloves garlic, minced
  • 2 red bell peppers, sliced
  • 12 oz. mushrooms, sliced
  • 1/2 cup fresh cilantro, chopped
  • 1 TBS. cornstarch
  • 1/4 cup water
  • Sesame seeds, for serving


  1. Heat oil in a large skillet or wok. Add pork and Chinese five spice and saute until browned.
  2. In a small bowl, whisk together soy sauce, Sriracha, fish sauce, red pepper flakes and brown sugar.
  3. Add green beans, garlic, red bell pepper and mushrooms to skillet/wok. Stir and cook on medium-high heat until crisp-tender, about 3-4 minutes.
  4. Stir in soy sauce mixture and continue cooking for another 3-4 minutes.
  5. Stir together corn starch and water and add to skillet, stirring while cooking for 2-3 minutes. Right before, serving, stir in cilantro. Top with sesame seeds.

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