Veggie-Loaded Pork Stir Fry with Basil, Ginger & Garlic
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Why I love this pork stir fry
Although I eat meat regularly, I consider myself somewhat of a flexitarian because most of my meal are veggies-centric — or veggies with a side of meat, rather than the other way around. This recipe is loaded with nutritious veggies, herbs, and spices but the pork brings in some extra protein, fat and a rich flavor that ties it all together so well.
Something else I like about this stir fry: ground pork saved me from handling raw meat (not a fan of that whole process)!
Oh, and it’s a one-pan meal, gluten free, soy-free, Whole30, Keto, and Paleo compliant! All the things!
What makes a good stir fry
This is probably the first stir fry recipe I feel that I really nailed. I spent years combining veggies and sauces, feeling like they never really hit the mark. I think the issue is that I was using too many different veggies and I also wasn’t editing myself very well. Just because it’s in my pantry / fridge / freezer and can go in a stir-fry doesn’t mean it all should (together)…
I finally learned how to edit myself. With this recipe, the pork and asparagus are really the heroes. The cabbage and onion add texture (amazing nutrition) and bulk, and the garlic, ginger and basil bring bright and fresh flavors that tie it all together. It’s saucy and flavorful but soy-free.
Veggie loaded pork stir fry: step-by-step
Veggie-Loaded Pork Stir Fry with Basil, Ginger & Garlic
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 servings 1x
- Category: One-pan meal
- Method: Stir fry
- Cuisine: Asian
Description
This stir fry is quick, easy and absolutely delicious. And it’s full of nutritious ingredients! Basil, garlic, onion, ginger, asparagus and cabbage pack a powerful punch of phytonutrients, antioxidants, vitamins, minerals, and more. They work so well together and the pork adds a delicious, rich flavor that I love.
Ingredients
- 1 Tablespoon avocado oil
- 1 White onion, chopped
- 3–4 Cloves of garlic, minced
- 2–3 Inch piece of ginger, grated
- 1 Pound of ground pork
- 1 Bunch of Asparagus, chopped into 2-in pieces
- 1/3 – 1/2 Head of cabbage, chopped
- 1/3 Cup of basil, chopped (or one package of fresh basil)
- 2 Tablespoons of coconut aminos
- 1/2 Teaspoon toasted sesame oil
- 1 Tablespoon of rice vinegar
- Salt & pepper to taste
- A few splashes of fish sauce (optional, but recommended)
- Cilantro (optional – I use it as a topping, but it’s not a make-or-break ingredient)
- 1 Jalapeno, sliced (optional – add in with asparagus and cabbage)
Instructions
- Prep veggies: wash and chop onion, cabbage, asparagus, basil and mince garlic and ginger (or use a microplane to grate ginger).
- Drizzle avocado oil to hot pan and saute onions on medium-high heat for a few minutes until they begin to soften.
- Add in ground pork and sprinkle with a generous pinch or two of salt. Use a spatula to break pork apart and brown until it’s mostly cooked through.
- Reduce heat to medium or medium-low and add in ginger and garlic, tossing frequently to prevent it from burning – about 3 minutes.
- Once the pork is in small chunks and you don’t see any more pink, fold in chopped asparagus and cabbage (and jalapeno slices if you’re using them). Turn heat up to medium-high+ and toss everything together for a couple of minutes.
- When the asparagus is bright green and tender, reduce heat to as low as possible. You’re going to spend the next few minutes adding flavor, but you don’t want the veggies to get over-cooked in the process. Add in your chopped basil, coconut aminos, rice vinegar, toasted sesame oil and fish sauce. Use a large spoon to stir everything together. Taste and make sure veggies are cooked to your liking and adjust flavor if needed.
- This is delicious on it’s own, served with cauliflower rice (or whatever kind of rice you’re into!). I like topping mine with some cilantro (a superfood in it’s own right). My husband likes adding Tamari and sriracha to his, but I prefer without.
Notes
How much do you love veggies? I love veggie-heavy meals, so I tend to use half a medium cabbage for this pork stir fry. If you’d like a more balanced ratio of meat-to-vegetables, I recommend using 1/3 of a small or medium cabbage.
Not a fan of pork? I really love this with pork, but you could substitute in ground turkey or chicken if you prefer. For the best flavor, I suggest getting a high fat / dark meat blend if you use poultry instead.
Tools: Although the veggies cook down a bit, you’ll need a large pot or pan for this recipe. This 4-QT Five Two saute pan from Food52 would be perfect. When I shot this recipe, I used something similar, the 12-in covered skillet, and stored the leftovers right in the fridge after it cooled! This is also a beautiful collection if you don’t have a microplane (perfect for ginger, but also great for garlic and hard cheeses).
Keywords: Stir fry, one-pan meal, pork stir fry, veggie stir fry.
This was such an easy, one-pot dish! I’m only cooking for two and am so glad there are leftovers. For garnish, I added some green onion (because I had one lonely sprig in the fridge) and cilantro. Highly recommend!
★★★★★
So glad you tried it! I’ve been loving this one lately too. Great call on the green onion garnish!