Stir fry’s are a go-to in my household when I am feeling uninspired to be super creative in the kitchen — you really just can’t go wrong with tossing a hodgepodge of meat and veggies in a skillet with a couple of sauces and calling it a day, it pretty much always turns out good. This Pork and Cabbage Stir Fry was one of those meals I threw together for lunch recently and I really enjoyed it so I thought I would share with you guys. It is great if you are doing the Whole30 challenge and want an easy, throw together dinner!
If you enjoyed this Pork and Cabbage Stir Fry, try my pork cabbage dumplings for similar flavors but with a twist!
- 1/2 lb. ground pork
- 1/4 white onion, sliced thin
- 1/4 head of green cabbage
- 1 cup sliced mushrooms
- 2 tbsp. olive oil
- 1/2 tsp. sesame oil
- 1 tbsp. rice vinegar
- 1 tbsp. organic tamari or coconut aminos if Whole30
- Kosher salt and pepper, to taste
- Heat 2 tbsp. of olive oil over medium-high heat. Add pork and sliced onions and saute, breaking up the pork with the back of a spoon. Season lightly with kosher salt and pepper, to taste.
- Cook until pork is cooked through (no longer pink), about 5 minutes. Add the cabbage and the mushrooms with the sesame seed oil. Saute for 2 more minutes, then add the rice vinegar and tamari. Saute until cabbage is slightly wilted, yet still has a little crunch to it and the mushrooms have softened.
- Serve immediately and enjoy! Top with crushed red pepper (or sriracha if not Whole30) to add heat, if desired.