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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!
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
- Pork - Since this is a ground pork stir fry, I do recommend using ground pork.
- Veggies - 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.).
- Soy sauce - 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
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.
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.
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.
Paleo - Use coconut aminos instead of soy sauce, and arrowroot instead of cornstarch
Whole30 - Same as Paleo, but omit the honey
Vegetarian - Keep the recipe as-is, but use your favorite meat substitute in place of pork
Refrigerator: Store leftovers in a sealed container in the refrigerator for up to 3 days.
Freezer: 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!
Ground Pork Stir Fry
- 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!
- 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