This One Pot Thai Pork Stir-Fry is a simple meal that’s perfect for the busy back to school season. Ready in less than 30 minutes and mega tasty!
Now that school is back in session dinners have to be not only tasty, but quick and easy, am I right??
All you parents have forms to fill out and the kids have homework to do, so a meal that comes together fast is always on the menu.
This One Pot Thai Pork Stir-Fry is just the meal.
Why You’ll Love this Recipe
One Pot. Loads of healthy veggies. Maximum flavor. Minimal clean up.
Winner in my book.
Ingredients You’ll Need
- olive oil
- green bell pepper
- red bell pepper
- button mushrooms
- kosher salt and pepper
- ground pork
- jasmine rice
- vegetable stock
- low-sodium soy sauce
- hot sauce
- lime juice
First, you’ll sauté your veggies in a smidge of olive oil, kosher salt and pepper until they’re just a bit softened. You’ll remove them to a bowl and then add your ground pork and cook until it’s no longer pink.
At this point, you’ll need to drain the fat from the pan and then add back in the veggies, rice, broth, soy sauce and hot sauce. The mixture will need to come to a boil before you turn it down to a simmer and cook, covered for about 15-18 minutes or until the rice is tender.
You’ll remove it from the heat and let it rest for about 5 minutes, covered before finally adding some chopped scallions, shredded carrots, parsley and lime juice.
No need for any sides with this dish because all the veggies have already been added. It’s a one pot wonder that needs to be on your menu this back to school season!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for One Pot Thai Pork Stir-Fry
I used red and green bell peppers for this dish, but feel free to use any color you have in your garden or in the fridge.
My rice took about 15 minutes to cook until the broth was all absorbed and the rice was tender. Keep and eye on yours so it doesn’t overcook.
More Delicious One Pot Recipes to Enjoy
- 2 Tbsp. olive oil
- 1 green bell pepper, cut into 1/4-inch thick strips
- 1 red bell pepper, cut into 1/4-inch thick strips
- 1/2 lb. white button mushrooms, sliced
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 lb. ground pork
- 1 cup jasmine rice
- 3 cups vegetable stock
- 1/4 cup low-sodium soy sauce
- 1-2 tsp. hot sauce, use your favorite
- 4 scallions, sliced
- 2 carrots, shredded
- 4 Tbsp. fresh parsley, chopped
- 2 Tbsp. fresh lime juice
- Heat the olive oil in a large skillet over medium-high heat. Add the peppers, mushrooms kosher salt and pepper. Cook, stirring often for 4 minutes. Remove the vegetables from the skillet.
- Add the pork to the skillet and cook until no longer pink. Drain. Stir in the vegetable mixture, rice, vegetable stock, soy sauce and hot sauce. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 15-18 minutes or until the rice is done.
- Remove the skillet from the heat and let stand, covered, for 5 minutes before adding the scallions, carrots, parsley and lime juice. Serve.