This super easy 30 minute crispy pork stir fry is an asian inspired stir fry that’s healthy, delicious, and whole30 friendly! Made with ground pork, an incredibly easy soy free stir fry sauce, some aromatics like shallots and garlic, and sugar snap peas. Perfect paired with cauliflower rice, white rice, rice noodles, or even on top of a roasted sweet potato! Gluten free, whole30, and paleo-ish.
For stir fry
- 1/3 cup coconut aminos (can substitute with tamari, but if doing so add about 1 teaspoon coconut sugar, honey, or maple syrup as coconut aminos are sweeter than tamari)
- 1 tablespoon rice vinegar
- 1–2 teaspoons of your favorite hot sauce, a pinch of chili flakes, or some chili oil (optional)
- 2 teaspoons sesame oil
- 1 1/4 pounds ground pork (or ground turkey, chicken, or beef)
- 2 large shallots, finely chopped – about 1/2 cups worth
- 3 cloves of garlic, finely chopped
- about 1 pound sugar snap peas
- 1/2 cup fresh or frozen green peas
- salt and pepper to taste
- 2 green onions, thinly sliced
- rice, rice noodles, cauliflower rice, or a baked sweet potato
- In a small bowl of glass measuring cup mix together the coconut aminos, rice vinegar, and your favorite hot sauce (if using) and set aside. Once the sauce is ready prep your aromatics and veggies. Chop the shallots and garlic and set aside. To make the sugar snap peas easier to bite into and chew, I recommend using a knife or your fingers to remove the strings – like in this video.
- Heat sesame oil in a large skillet over medium high heat until shimmering. Add ground pork, shallots and garlic. Cook, breaking up with a spatula and pressing down firmly to help it brown, until cooked through and well browned with plenty of crispy bits – about 6-8 minutes.
- When pork is cooked through and crispy, add prepared stir fry sauce to the skillet and cook, stirring, as the sauce simmers and reduces around the pork mixture. When sauce is thick and coats the pork well add the sugar snap peas and fresh or frozen baby peas and toss together, cooking and stirring for another 2-3 minutes, until peas are bright green and tender. Season to taste with salt and pepper.
- Top stir fry with thinly sliced green onion and serve with rice, cauliflower rice, rice noodles, or over a roasted sweet potato.
- This easy pork stir fry reheats super well which makes it great for leftovers the next day! It can be warmed in the microwave or gently on the stove top until heated through.
- You can tell when ground pork is cooked all the way when you no longer see any pink bits of meat. It’s fairly easy with this recipe since you’re cooking the pork over high heat until it gets nice and crispy.
- This crispy pork stir fry will keep in the refrigerator for up to 6 days in a tightly covered container.
- This easy pork stir fry is delicious served with rice or rice noodles.
- For a paleo friendly and Whole30 compliant serving option serve with cauliflower rice, over a bed of hearty greens, or on top of a roasted sweet potato.
- Category: dinner
- Method: stir fry
- Cuisine: asian
Keywords: stir fry, ground pork, pork, healthy dinner, 30 minute meal, peas, paleo, whole30, rice, asian, easy meal