Ground pork stir fry recipe
Ground pork stir-fry with browned, crumbly pork, crisp vegetables, and a light savory sauce. A tested weeknight dinner that’s easy and full of flavor.
Servings: 6 servings
Ingredients
- 9 oz cabbage sliced (see notes for how to cut)
- 6 oz baby bok choy about 6 small heads
- 0.6 oz garlic cloves finely minced (about 4 large cloves)
- 0.3 oz ginger finely minced (about 1 small thumb)
- 3 scallions chopped (separate white and green parts)
- 3 whole dried Chinese red chili peppers optional
- 1 lb ground pork
- 1 tsp coarse sea salt divided
- ¼ tsp ground white pepper plus more for garnish
- ½-1 tbsp avocado oil divided
Sauce:
- 1 tbsp light soy sauce
- ½ tbsp dark soy sauce
- ½ tbsp Chinese black vinegar or aged balsamic vinegar
- 1 tbsp Chinese cooking wine or sake (optional)
- 2 tsp brown sugar
Instructions
Prepare cabbage:
- Remove any damaged outer leaves and trim the base. Quarter the cabbage, then cut out the dense core at a 45-degree angle.
- If using a more tender cabbage (like Taiwanese flat cabbage), slice it into 2–3 inch bite-size pieces.
- If using green cabbage, slice it thinner (almost shredded) since it’s denser and takes longer to cook.
Prepare bok choy:
- Slice baby bok choy in half. If the bulbs are thick, quarter or chop into bite-size pieces.
Rinse and dry:
- Rinse the cabbage and bok choy, then drain well and pat dry. This helps prevent a watery stir-fry.
Aromatics and Sauce:
- Prep the garlic, ginger, scallions (separate white and green parts), and chili peppers, if using. Combine the sauce ingredients in a small bowl and set aside.
Brown the pork:
- Preheat a large wok (12-inch or larger) until it feels hot when placing your palm near. Add ½ tbsp oil, then the ground pork. You should hear a steady sizzle—if not, turn the heat up.
- Break the meat into small pieces and cook over medium-high heat for about 5 minutes.
- Season with ½ tsp salt and ¼ tsp white pepper. Continue cooking until the moisture cooks off and the pork starts to brown and turn into crisp crumbles, about 6–7 minutes.
Add aromatics:
- Push the pork to one side. Add garlic, ginger, white scallion parts, and chili peppers to the center with ¼ tsp salt.
- Stir and combine with the pork for about 2 minutes. Taste—the pork should be lightly seasoned, not too salty. Transfer the pork to a plate, leaving the oil in the wok.
Stir fry vegetables:
- In the same wok, add the remaining oil if needed. Add bok choy and cabbage with ¼ tsp salt. Stir-fry over medium-high heat for about 2 minutes, until crisp-tender. You should hear a sizzle sound throughout.
Combine and finish:
- Return the pork to the wok. Add the green scallion parts.
- Turn heat to high. Toss, then pour in the sauce gradually while stir-frying. Cook for about 30 seconds, just until everything is coated. Turn off the heat.
Serve:
- Transfer to a serving plate. Sprinkle a small dash of white pepper on top. Serve hot with rice.
Video
Notes
- Brown the pork well: Cook the pork until most of the moisture is gone and the edges start to brown. You’re looking for small, crumbly bits with some crisp texture. This step gives the dish a lot more flavor, so don’t rush it.
- Keep the stir-fry lightly coated, not watery: The finished dish should have crisp, juicy vegetables and browned pork, not extra liquid at the bottom of the pan. If it turns out a little wetter than you’d like, you can stir in a small amount of starch mixed with water at the end.
- Use a large pan and don’t cover it: A 12-inch wok or skillet works best. If the pan is too small, the ingredients will steam instead of stir-fry. Use a splatter guard instead of a lid so the moisture can escape.
- Make ahead and reheat: This dish keeps well in the fridge for 4 to 5 days. Reheat in the microwave or in a skillet until warmed through.
Nutrition
Serving: 1serving | Calories: 254kcal | Carbohydrates: 7g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 54mg | Sodium: 674mg | Potassium: 346mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1501IU | Vitamin C: 31mg | Calcium: 71mg | Iron: 1mg
