Garlic Sriracha Pork Stir Fry

Course: Main Course
Cut: Ground Pork


  • 1 pound ground pork
  • 1 tablespoon canola oil
  • 2 cloves garlic minced
  • 1/2 red onion thinly sliced
  • 1 Chinese eggplant or small eggplant, cut lengthwise into quarters and then 3/4' chunks
  • 6 sweet baby peppers stem removed and cut into quarters lengthwise
  • 1/4 cup soy sauce
  • 2 tablespoons packed brown sugar
  • 4 teaspoons Sriracha
  • 8 ounces frozen petite green beans
  • 1/2 cup freshly chopped cilantro for garnish, optional


  • In a large skillet or wok over medium-high, brown ground pork, breaking up with a wooden spoon, add garlic and saute for additional 3 minutes. Transfer to a plate and set aside.
  • Return pan to high heat and warm oil. Sauté onion eggplant and peppers for 5 minutes until charred and soft.
  • In a bowl mix soy sauce, brown sugar, and sriracha until smooth.
  • Add browned pork back to pan along with the sauce and mix until well coated. Add beans and heat through.
  • Remove from heat, garnish with cilantro and serve.
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