Hot Honey Pork Stir Fry

Hot Honey Pork Stir Fry in a meal prep container

Hot Honey Pork Stir Fry

This Hot Honey Pork Stir Fry is a perfect meal prep recipe for one of those weeks you don’t want to spend time in the kitchen. Made up of ground pork, green beans, red pepper, rice, and a hot honey sauce, this one can be finished in just over 30 minutes.
PREP TIME
10 Minutes
COOK TIME
25 Minutes

Per Serving – Makes 5

616 Calories

55g C | 43g P | 25g F

How to Meal Prep Hot Honey Pork Stir Fry

A link to register for the MPM Club, a subscription service for a library of meal prep recipes

A link to register for the MPM Club, a subscription service for a library of meal prep recipes

Hot Honey Pork Stir Fry in a meal prep container

Hot Honey Pork Stir Fry

5 from 10 votes
Course: Main Dish
Cuisine: Asian, meal prep
Keyword: free, meal prep, pork
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5 servings
Calories: 616kcal
This Hot Honey Pork Stir Fry is a perfect meal prep recipe for one of those weeks you don't want to spend time in the kitchen. Made up of ground pork, green beans, red pepper, rice, and a hot honey sauce, this one can be finished in just over 30 minutes.
Print Recipe Pin Recipe Share on Facebook

Ingredients

  • 2 lbs (908 g) ground pork 90/10
  • 1 tbsp (15 g) oil
  • 1 medium (150 g) red bell pepper
  • 6 stalks (75 g) green onions
  • 12 oz (340 g) green beans
  • cups (563 g) cooked rice

For the Sauce

Instructions

For the Rice

  • Cook the rice using your preferred method. Rinse it first until the water runs clear and get it started while you prepare the remaining components.

For the Sauce

  • Mix all of the sauce components into a bowl and stir to combine.

For the Stir Fry

  • In a large skillet over medium high heat, add ½ (7.5g) of oil followed by your pork. Season with salt and pepper and allow it to cook and color up.
  • While the pork is cooking, wash and cut all of your vegetables. Cut the red pepper into a medium to large sized dice, the green onions into a small dice separating out the greens from the whites, and the green beans into 1-2" pieces.
  • You can cook the vegetables in a separate skillet to save time, or just wait until your pork is finished cooking to use that one. It is up to you. If you use the same one, remove the pork when finished cooking and set it aside.
  • Into a skillet over high heat, add ½ (7.5g) of oil and the green beans. Shake them around in the oil and toss. The goal here is to get some light scorching and blistering on the sides for more flavor.
  • Once you start to see some black spots on the green beans, lower the heat to medium – medium high and add the peppers and green onion whites. Cook these for a couple of minutes.
  • If you see your skillet is getting a bit dry, you can take a couple of spoonfuls of oil from your sauce and add it to the skillet early so you don't have to use any extra oil.
  • Combine the pork and vegetables into the same skillet and pour the sauce over the top and mix. Taste test and make sure it is properly salted, adjusting if needed.

Plating

  • This recipe makes 5 servings. Lay out your meal prep containers and to each dish add ¾ cup (112g) of cooked rice. Then evenly divide the stir fry mixture into each container.
  • This meal will last for up to 5 days in the fridge. Reheat until hot in the microwave.

Video

Nutrition

Calories: 616kcal | Carbohydrates: 55g | Protein: 43g | Fat: 25g | Fiber: 3.4g

NUTRITIONAL INFO FOR THE Hot Honey Pork Stir Fry

The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings
Carbs
276g
Protein
215.2g
Fat
124g
Calories
3080.8 cals

Other recipes you might like

This Post Has 5 Comments

  1. Peter

    5 stars
    Just made this yesterday and it turned out great. Extremely easy to make, easy to clean, and tastes great. Not much more I could ask for.

  2. Danny Kluitenberg

    What would be a good substitute for the crunchy chili oil? We don’t have that over here in the Netherlands. I tried garlic & chili olive oil and it ended up being too greasy.

    1. Johan

      We actually have it in The Netherlands in Alber Heij

      1. Danny

        Oh damn, really? Is it ‘Old Mother Crispy chilli in oil’?

  3. marka eberle

    5 stars
    Huge hit in my household! For my non-spicy kids, I subbed 2 TSBP fried shallots and 1.5 tsp garlic powder for the chili crisp in their version.

    Will garnish with crushed peanuts and bean sprouts for extra crunch next time.

    Made cumin rice and lentils to sneak in some extra fiber!

Leave a Reply

Recipe Rating