Super-fast, healthy, and filling, 20-Minute Pork and Veggie Stir-Fry will help you get dinner on the table in a hurry, without sacrificing flavor!
This is one of those dinners for nights when you’re short on time and out of ideas. It really does come together in a matter of minutes and it’s so versatile you can make it with whatever ingredients you have on hand.
I’m able to find high-quality, pastured ground pork at my local market, and I like using it to add a little variety to the week. Plus I like using ground meat because there’s one less thing to chop. If you can’t find good-quality pork, though, or prefer to go a different route, you can substitute virtually any type of meat in this recipe.
Same goes for the veggies–use what you like and have on hand. The only unique ingredient I use for this one is coconut aminos, which is made from coconut tree sap, but tastes nothing like coconuts. It’s a great option of you’re avoiding gluten and/or soy, or if you just want to try something a bit different.
If you don’t have coconut aminos and don’t feel like buying a bottle, you can substitute gluten-free tamari or low-sodium soy sauce. If you make this substitution be sure to reduce the amount of salt called for in the recipe.
This stir-fry is also amazing with a fried egg on top, or sliced avocado, or both. Serve it over rice, quinoa or on it’s own. It reheats well, so go ahead and make a double batch. This one is all about you. Now let’s make a stir-fry!
RECIPE OPTIONS & ADAPTATIONS
1 | Use whatever veggies you have on hand. This recipe is a great use-up for any veggies left in the crisper at the end of the week!
2 | Similarly, this recipe works with a range of meat options. Ground chicken, turkey, or beef will work. Very thinly sliced pork tenderloin or flank steak will also work.
3 | For a vegetarian option, omit the meat and add a fried egg and some avocado on top. Yum!
4 | For a kid-friendlier version, serve the cooked meat plain (just hold some aside after step 1) and some cooked veggies, minus the sauce (after step 3). If you child doesn’t care for cooked veggies, substitute some raw chopped veggies instead.
5 | Serve over cooked brown rice, quinoa, or a whole grain of your choice.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Sugar-Free, Paleo, and Whole30 Friendly
20-Minute Pork and Veggie Stir-Fry
- 1 tablespoon coconut or olive oil
- 1 lb ground pork
- 2 cups thinly sliced cabbage purple, green, or a mix
- 2 cups broccoli florets
- 2 cups chopped carrots about 1-inch pieces
- 2 cups sliced zucchini
- ¾ teaspoon salt
- ¼ cup coconut aminos*
- Juice of 1 lime about 2 tablespoons
- ¼ cup toasted sesame seeds optional
- Hot sauce optional
- Heat the oil in a large pan over medium heat. Add the pork, sprinkle with ¼ teaspoon salt and saute until browned and cooked through, about 5-minutes. Remove from the pan and set aside.
- Drain all but 1 tablespoon fat from the pan. To the same pan over medium heat, add the cabbage, broccoli, carrots, and zucchini. Sprinkle with ½ teaspoon salt, stirring to combine.
- Cover and cook for 5 minutes, stirring once or twice to avoid sticking.
- Remove the lid and add cooked pork, coconut aminos, and lime juice. Stir and cook, uncovered, for an additional 3-5 minutes or until the vegetables are tender but not mushy.
- Serve with sesame seeds and hot sauce, if you like.