Lemongrass Thai Ground Pork Stir Fry

🌿 Thai Main Dish

Thai Ground Pork Stir-Fry

Lemongrass. Fresh. Bright. Ready in 30 minutes.

Prep

15 mins

Cook

15 mins

Servings

With about six lemongrass plants at home, we're always looking for ways to put them to use. This Thai ground pork stir-fry is one of our favorite healthy main dishes, and it's become a constant rotation weeknight. Fresh, bright, and naturally light—this is what cooking with what you grow looks like.

Pork is easy to come by in Panamá, and our butcher will grind it on request, so we always have quality ground pork on hand. The sauce is deceptively simple—fish sauce and brown sugar—but combined with lemongrass, garlic, ginger, and shallots, it becomes something entirely unique. Yes, fish sauce smells funky straight from the bottle. But trust the process. Once it hits the pan with the aromatics, that smell transforms into something deeply savory and delicious.

Serve this alongside Thai Cucumber Salad and white steamed rice for a meal that tastes like a Bangkok street food stall served in your own kitchen.

Why This Recipe

It uses what you grow. If you have lemongrass plants (or access to fresh lemongrass), this recipe is your answer to "what should I make?" The bright citrus flavor is impossible to replicate with lemon or lime juice alone.

Genuinely healthy and light. Mostly vegetables, lean pork, and a sauce with no cream, oil, or heavy ingredients. This stir-fry is full of flavor without feeling heavy or bloated afterward.

30 minutes from start to finish. Prep takes longer than actual cooking. You can have dinner on the table before you've finished wine pours.

The sauce is magic. Fish sauce + brown sugar + lemongrass = flavor complexity that tastes like it took hours but didn't. People will ask for the recipe.

Meal prep friendly. Makes great leftovers and stays fresh in the fridge for 4 days. Perfect for busy weeks or planning ahead.

About the Ingredients

🍖 Ground Pork

1 pound of lean ground pork (ask your butcher to grind it for you if starting with a cut). Pork is naturally more flavorful than beef in stir-fries and pairs beautifully with Thai aromatics. Ground beef or turkey work fine as substitutes.

🌿 Lemongrass

1 stalk minced (about ¼ cup). Peel the outer papery leaves to reveal the tender bulb. Bruise it with the back of your knife to release flavors, then mince finely. Fresh lemongrass adds bright, citrusy notes without the sourness of lemon or lime juice. Look for firm stalks with a fresh appearance.

🧂 Fish Sauce & Brown Sugar

¼ cup fish sauce and ¼ cup brown sugar create the sauce base. Fish sauce smells intensely funky straight from the bottle, but when heated with aromatics, it transforms into deep umami. The brown sugar balances the saltiness. Together they're pure magic.

🥬 Vegetables

6 cups total—zucchini, carrots, green beans, snap peas, broccoli. Use whatever you have. Spiralized vegetables are pretty but matchsticks work fine. Cook until tender but still slightly crisp.

🧅 Aromatics

2 cloves garlic, 1 tbsp ginger, and 2 shallots finely minced. These are sautéed to release their flavors before the sauce goes in. Fresh aromatics are non-negotiable here.

Pro Tips

Prep the lemongrass correctly. Peel off outer papery layers to reveal the tender bulb at the base. Lay it on a cutting board and bruise it by hitting the length of the stalk with the dull side of your knife—this releases all the oils and flavor. Then mince very finely. You're aiming for pieces so small they disappear into the sauce.
Don't fear the fish sauce. Yes, it smells like low tide. Yes, your kitchen will smell fishy for 30 seconds. But the moment it hits the pan with the hot aromatics, that smell transforms. Trust the process. Taste the finished dish and you'll understand why fish sauce is essential to Thai cooking.
Brown the pork completely before draining. You want it fully cooked and beginning to caramelize slightly. This deepens the flavor. Drain off excess fat on a paper towel-lined plate.
Don't overcook the vegetables. Stir-fry vegetables should have a slight bite to them. 5–8 minutes in a hot pan is usually perfect. If they're cut into matchsticks instead of spiralized, add 3 more minutes.
Sauté the aromatics properly. This is where the magic happens. The lemongrass, garlic, ginger, and shallots need 3–4 minutes in the pan to soften and release their oils. Don't rush it.
The sauce isn't thickened. Unlike some stir-fries, this one is intentionally thin. The fish sauce and brown sugar dissolve and coat everything without becoming sticky or heavy.
Add spice if you want it. This is naturally mild. If you prefer heat, add half a Thai chili (bird's eye or serrano) minced with the aromatics.
Serve immediately over rice. Rice is essential—it soaks up all the sauce and balances the fresh, bright flavors.
Pair with Thai Cucumber Salad. The cool, tangy cucumber salad is the perfect complement to this warm, aromatic stir-fry. Together they're a complete meal.

Recipe

Ingredients (Serves 4)

1 pound lean ground pork
6 cups vegetables (zucchini, carrots, green beans, snap peas, or broccoli—spiralized or cut into matchsticks)
1 tablespoon olive oil
1 stalk fresh lemongrass, finely minced (about ¼ cup)
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 shallots, finely chopped
¼ cup fish sauce
¼ cup brown sugar (packed)
Fresh cilantro for garnish
Salt and pepper to taste (optional)

Instructions

In a large non-stick skillet or wok over medium-high heat, cook the ground pork, breaking it up with a spatula as it cooks. Cook for 5–8 minutes until fully cooked through with no pink remaining and slightly caramelized. Transfer to a paper towel-lined plate and drain any excess fat from the pan.
Add the vegetables to the same pan and cook for 5–8 minutes, stirring frequently, until tender but still slightly crisp. (If using matchstick-cut vegetables instead of spiralized, cook for 3 minutes longer.) Transfer vegetables to a plate and set aside.
Add 1 tablespoon olive oil to the pan. Add the minced lemongrass, garlic, ginger, and chopped shallots. Sauté for 3–4 minutes, stirring occasionally, until softened and fragrant.
In a small bowl, whisk together the fish sauce and brown sugar until the sugar dissolves. Pour this mixture into the pan and stir well.
Return the cooked ground pork to the pan and toss to coat evenly in the sauce. Cook for 1 minute, stirring.
Add the cooked vegetables back to the pan and toss everything together until well combined and heated through, about 1–2 minutes.
Taste and adjust seasonings if needed. Garnish with fresh cilantro.
Serve immediately over steamed white rice.

About lemongrass preparation: Look for fresh, firm stalks—avoid anything dried out or turning brown. Peel the outer papery layers to reveal the tender white and pale green bulb at the base. Lay on a cutting board and bruise the stalk by hitting it with the dull side of your knife along its length to activate flavors. Then chop very finely. You want pieces so small they dissolve into the sauce.

About fish sauce: It will smell very strong and fishy straight from the bottle. This is normal. The smell dissipates once cooked and transforms into savory depth. If you've never cooked with it, this might be your moment to try—the flavor payoff is worth the initial aroma.

Protein swaps: Ground beef or ground turkey work perfectly in place of pork. Use the same amount and cooking time.

Adding heat: This stir-fry is naturally mild and fresh. If you prefer spice, mince half a Thai chili (bird's eye or serrano) and add it with the aromatics.

Serving suggestions: Serve over steamed jasmine or white rice. Pair alongside Thai Cucumber Salad for a complete meal.

Storage and meal prep: Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave until steaming hot. Great for meal prep and packed lunches.