Ground Pork Stir-Fry

This is another fast and easy way to use up any wilting veggies left in your fridge at the end of the week. This recipe is super versatile; simply swap in any ground meat or tempeh for the protein, and mix and match veggies to make a nutritious and tasty meal!

Ground Pork Stir-Fry

By the end of the week, we usually have a few wilting veggies left in our fridge which we try to find creative ways to use. The best thing about this fast, Asian-inspired Ground Pork Stir Fry recipe is it's versatility. You can swap in any ground meat or tempeh for the protein, and mix and match veggies to make a delicious meal!
Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: Asian
Keyword: dairy-free, pork, stir-fry, sugar-free, wheat-free, Whole Life Challenge
Servings: 4
Calories: 324kcal
Author: planfulcook


  • 1 1/4 lb ground pork
  • 2 tbsp avocado oil
  • 2 tbsp fresh ginger minced
  • 2 tbsp coconut aminos
  • 1 tbsp date paste
  • 1/4 cup sake or dry white wine
  • 1 tsp rice vinegar
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 2 bell peppers any colors, chopped
  • 1 bunch broccoli chopped
  • 2-3 stems garlic chives or green onions minced


  • Using a large skillet, heat the oil over medium-high heat. Add the ginger and garlic chives and stir for about 2 minutes. Then add the chopped broccoli and stir occasionally, allowing the broccoli to begin to brown.
  • Add the coconut aminos, sake, vinegar, and date paste to the pan, stirring until combined.
  • Push the veggies to the outside of the pan, and add the ground pork. Cook the pork, stirring occasionally, until browned. Add salt and pepper to taste.
  • Add the copped bell peppers and stir to combine. Continue cooking on medium-high heat until the peppers are softened. Serve over a scoop of Japanese rice. Enjoy!


We used coconut aminos instead of soy sauce.

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