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.
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
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!
Prep Time: 5 mins Cook Time: 15 mins Total Time: 20 mins
Course: dinner Cuisine: Asian Diet: Gluten Free
Servings: 3 Calories: 509kcal
Ingredients
- 1 lb. ground pork
- 2 green onions greens and whites, chopped
- 4 cups cabbage chopped (about ½ head)
- 2 heads baby bok choy ends trimmed
- 1 carrot shredded/grated
- 3 garlic cloves minced
for the sauce:
- ⅓ cup soy sauce or coconut aminos
- ¼ cup water
- 2 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 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 estimation; 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: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 109mg | Sodium: 1559mg | Potassium: 754mg | Fiber: 3g | Sugar: 16g | Vitamin A: 3609IU | Vitamin C: 39mg | Calcium: 84mg | Iron: 3mg
