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 or my chicken 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! 

Ingredients

• 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

How to Make Ground Pork Stir Fry

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! 

Erin’s Expert Tips

• 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. It would also pair well with this spicy cucumber salad.
• 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!)

Ground Pork Stir Fry FAQs

Dietary modifications

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

Storage

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.

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