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Ground Pork Stir Fry – The Almond Eater

Switch up your normal stir fry routine with this easy Ground Pork Stir Fry recipe! Made with ground pork, cabbage and bok choy, and coated in a simple soy sauce marinade, this dish is delicious and ready in under 20 minutes!

stir fry with pork and vegetables in a skillet

Everyone loves a good stir fry, and this one’s made even better by using ground pork as the main ingredient.

If you’re a fan of my honey garlic shrimp stir fry, you’re going to love this ground pork stir fry! It’s similar but different, and oh so delicious.

Speaking of pork, if you’re looking for more ground pork recipes, be sure to check out my teriyaki pork meatballs and rigatoni bolognese — both are staples in our household!

Why you’ll love this recipe

  • Made with pork, but also loaded with veggies like bok choy, cabbage and carrots
  • Can be served over rice or cauliflower rice to keep it Paleo-friendly
  • Coated in a savory-sweet marinade that brings the whole dish together quite nicely
  • The recipe comes together in just 20 minutes!
  • Very easy to substitute with ingredients you have in your refrigerator or pantry
a bowl of white rice topped with pork stir fry beside a small bowl of red pepper flakes

ingredients

  • pork- Since this is a ground pork stir fry, I do recommend using ground pork.
  • veggie- I used a combination of green onion, baby bok choy, cabbage, and carrots — I tried to incorporate some vegetables that I don’t eat quite as often. But, feel free to use whatever veggies you have on hand (think: broccoli, brussels sprouts, mushrooms, etc.).
  • I am willow – Soy sauce provides a bit of saltiness to this dish, and pairs well with the honey. But if you’re looking for a substitution, try coconut aminos or tamari instead.
  • honey- You could also use maple syrup if you prefer
  • Toasted sesame oil – Make sure to use toasted sesame oil; it has significantly more flavor than plain sesame oil
  • Cornstarch- Or, sub arrowroot to keep it Paleo

Directions

Step 1: Cook the pork. Add the pork to a large skillet or wok and cook it until it’s no longer pink, using a wooden spoon or spatula to break it up. Once it’s cooked, allow it to sit in the skillet undisturbed for 3 minutes so it gets crispy on the bottom. Then, remove it with a slotted spoon.

raw ground pork in a skillet on the left and cooked ground pork on the right

Step 2: Make the sauce. In a bowl or glass measuring cup, whisk all of the sauce ingredients together.

Step 3: Sauté the veggies. Next, add the green onions and cabbage to that skillet and sauté for about 2 minutes before adding in the bok choy and carrots and cooking for an additional 3 minutes. Last, add the garlic and cook for 1 more minute.

cooked vegetables in a skillet on the left and with ground pork and sauce on the right

Step 4: Serve. Add the pork back into the skillet, then pour the sauce overtop, stirring so that the pork and vegetables are coated. Serve the stir fry over rice or cauliflower rice, garnish with additional green onions and red pepper flakes and enjoy!

tips and tricks

  • This recipe is made with bok choy, cabbage and carrots, but would be very delicious with broccoli, spinach, brussels sprouts, snow peas, or even green beans.
  • If the sauce doesn’t seem to be thickening once you pour it into the skillet, turn the heat back to up to medium.
  • Half a head of cabbage may seem like a lot once you add it to the skillet, but it cooks down significantly (kind of like spinach), so trust me when I say it’s the perfect amount.
  • I mentioned this earlier in the blog post, but once the pork is cooked, let it sit undisturbed in the skillet for a few minutes, which allows the pork to get nice and crispy on the bottom (hello FLAVOR!)
  • I recommend garnishing with green onions and red pepper flakes, but sesame seeds and a drizzle of sriracha would be delicious as well

Do I have to use ground pork?

Well, this is a ground pork recipe, but no, you can substitute ground turkey or ground beef if you prefer. If you’re concerned about the fat (pork is a fatty meat), transfer the cooked pork to a paper towel-lined plate and blot some of the grease off before adding it back to the skillet.

Alternatively, you could use half pork and half turkey or beef!

What sides go well with stir fry?

Honestly, this recipe is a whole meat in itself. But if you’re looking for a few sides to make this meal last a few days, try my Instant Pot broccoli, honey sriracha brussels sprouts or Kung Pao cauliflower.

Dietary modifications

Paleo- Use coconut aminos instead of soy sauce, and arrowroot instead of cornstarch

Whole30- Same as Paleo, but omit the honey

Vegan- Keep the recipe as-is, but use your favorite meat substitute in place of pork

ground pork stir fry in a skillet with a wooden spoon

Storage

Fridge: Store leftovers in a sealed container in the refrigerator for up to 3 days.

Frieza: Wait for the food to cool, then transfer it to a freezer-safe container and store it for up to 3 months.

To reheat: Reheat leftovers in the microwave or in a skillet with a lid on top until warmed through.

More easy dinner recipes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

stir fry with pork and vegetables in a skillet

Ground Pork Stir Fry

Switch up your normal stir fry routine with this easy Ground Pork Stir Fry recipe! Made with ground pork, cabbage and bok choy, and coated in a simple soy sauce marinade, this dish is delicious and ready in under 20 minutes!

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Preparation Time: 5 minutes

Cook Time: fifteen minutes

Total Time: twenty minutes

Services: 3

ingredients

  • one lb. ground pork
  • two green onions greens and whites, chopped
  • 4 cups cabbage chopped (about ½ head)
  • two heads baby bok choy ends trimmed
  • one carrot shredded/grated
  • 3 garlic cloves minced

for the sauce:

  • cup i am willow or coconut aminos
  • ¼ cup toilet
  • two tablespoon honey
  • one teaspoon toasted sesame oil
  • one teaspoon cornstarch or arrowroot
  • pinch of red pepper flakes

instructions

  • Start by cooking the pork: add the pork to a large skillet or wok (no need to add any oil!) and cook it over medium heat, using a wooden spoon or spatula to break it up. Continue cooking until it’s no longer pink, then let it sit undisturbed for 3-4 minutes, which will allow the bottom to crisp up nicely, which enhances the flavor. Remove the pork with a slotted spoon and set aside.

  • Next, make the sauce: whisk all of the sauce ingredients together in a small bowl and set aside.

  • To the skillet, add the green onions and cabbage and sauté for 2 minutes. Then, add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Last, add the garlic and sauté for 1 more minute.

  • Add the pork back into the skillet and reduce the heat to low. Pour the sauce into the skillet, using a rubber spatula or wooden spoon to stir so that the pork and veggies are coated in the sauce. If the sauce doesn’t seem to be thickening, turn the heat back to up to medium.

  • Serve pork stir fry over rice or cauliflower rice, and garnish with green onions, red pepper flakes and/or sesame seeds. Enjoy!

notes

*Calories are per serving and are an estimate; serving size is between 2-4 depending on if you serve it with rice eat it by itself
*Don’t LOVE pork? Try using ½ lb. pork and ½ lb. ground turkey or beef instead.
*Substitutions:

  • Paleo – use coconut aminos instead of soy sauce and arrowroot instead of cornstarch
  • Whole30 – same as above, and omit honey
  • Vegetarian – keep the recipe as-is, but use your favorite meat substitute in place of pork

*Storage: store leftovers in a sealed container in the refrigerator for up to 3 days, or freezer for up to 3 months; to reheat: microwave leftovers or reheat in a skillet with a lid until warmed through

Nutrition

Calories: 509kcal | Carbohydrates: 23g | protein: 30g | Fat: 3. 4g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: fifteeng | Cholesterol: 109mg | sodium: 1559mg | Potassium: 754mg | Fiber: 3g | Sugar: 16g | Vitamin A: 3609UI | Vitamin C: 39mg | Calcium: 84mg | Iron: 3mg

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