Vegan Spicy Pork Stir-Fry
Get ready to spice up your dinner routine with this vibrant Vegan Spicy Pork Stir-Fry! This plant-based twist on a classic favorite features a savory vegan ground pork substitute, perfectly paired with crisp, colorful veggies like red bell pepper, carrot, and broccoli florets. Infused with bold flavors from garlic, ginger, soy sauce, sriracha, and a touch of maple syrup, the homemade stir-fry sauce achieves the perfect balance of spicy, tangy, and sweet. Quick and easy to make in just 30 minutes, this dish is ideal for busy weeknights and pairs beautifully with jasmine rice or noodles. Garnish with green onions and sesame seeds for added flair, and enjoy a delicious, healthy meal that’s entirely vegan and can easily be made gluten-free with tamari. Perfect for satisfying cravings without compromising on flavor!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz vegan ground pork substitute
- 2 tbsp neutral oil (e.g., avocado oil, grapeseed oil)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 2 cups broccoli florets
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1.5 tbsp sriracha (or preferred chili sauce)
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp cornstarch
- 2 tbsp water
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional, for garnish)
- 4 servings cooked jasmine rice or noodles (for serving)
Instructions
In a small bowl, whisk together the soy sauce, sriracha, rice vinegar, maple syrup, cornstarch, and water to create the stir-fry sauce. Set aside.
Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat.
Add the vegan ground pork substitute and cook for 4–5 minutes, breaking it up into small crumbles with a spatula until browned. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of oil. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
Add the red bell pepper, carrot, and broccoli florets to the skillet. Stir-fry for 4–5 minutes, stirring frequently, until the vegetables are tender but still crisp.
Return the cooked vegan pork substitute to the skillet and pour in the stir-fry sauce. Toss everything together to evenly coat and allow the sauce to thicken, cooking for an additional 2–3 minutes.
Remove from heat and sprinkle with sliced green onions and sesame seeds, if using.
Serve hot over jasmine rice or noodles for a complete meal.
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3951 mg | 172% | |
| Total Carbohydrate | 252.8 g | 92% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 33.3 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2202 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
