This 15 minute Ginger Pork Stir-fry with Bok Choy is a easy dinner recipe. Serve it over cauliflower rice to keep it grain-free, or serve with Chinese egg noodles for a family friendly meal.

bowl of stir-fry up close with scallions

This post contains affiliate links. I originally shared this recipe on February 13th, 2015. I have updated the content and recipe to share it again with you today. 

Why We Love This Bok Choy Pork Stir-Fry Recipe

I love finding new ways to cook with veggies! This stir-fry is a great way to use Bok Choy, which happens to be an underappreciated veggie in my opinion.

We find it in our CSA shares regularly and it adds a fresh crunchy texture to stir-frys. It is also yummy other ways; try sauteed bok choy and use it in bok choy soup.

So if you’re not already a fan of cooking this veg, stay tuned. I’m sharing this fast and healthy stir-fry because it will show you that Bok Choy is a great veggie to add to your cooking repertoire.

Ingredient Notes For This Pork Bok Choy Stir-Fry Recipe

ingredients for ginger pork stir-fry with baby bok choy

Baby Bok choy

Bok Choy is sometimes called Pak Choi and is a type of Chinese Cabbage. Like Napa Cabbage, it is winter hearty so it can be grown successfully in more harsh climates.

It has thick white walled stalks that are crispy and full of water content. The leaves are delicate and have a slightly sweet and peppery taste similar to daikon radish. 

Baby Bok Choy has less white ribs to leaf ratio, so I like to use them to add crunch and color to stir-frys without making them too watery. 

Ideally, this recipe uses two baby bok choy, but you can use a half of a regular-sized bok choy. Follow the instructions here how to cut and clean the bok choy. Note that you may want to slightly undercook the regular bok choy in step three below so that it doesn’t become watery.

Coconut oil

I love the flavor that coconut oil adds to this recipe. If you prefer to use another oil, I recommend organic canola oil or avocado oil for their high smoke points. 

Scallions, chopped, whites and green parts divided

The sliced scallion greens and the white and light green parts are used separately in this stir-fry. To prevent the greens from wilting and becoming slimy, I hold off and add them at the end. Chop them up and put them into two separate mis en place bowls next to your stove. 

Ginger root

I prefer to grate my ginger with a microplane grater. If you do not have one, you can mince it by hand. 

Ground pork

I love cooking with ground pork because it is readily available from local farms here in Vermont. It cooks very quickly so it works great for a stir-fry or you can also us it in place of ground turkey because it has mild flavor and is light in color. It can be used mixed with other meats for meatballs, meatloaf and on its own like in this recipe today or my Ground Pork and Pepper Stir-fry

Look for Certified Humane or organic ground pork. Make sure it is thawed in advance if frozen. If there is excess liquid in your packaging, make sure to drain it before adding the pork to the skillet or wok. 

Water chestnuts, drained and chopped

To add crunch to the pork, I like to add in a can of drained chopped water chestnuts. They add great texture! 

To Season

  • Chinese 5-spice powder: This is s a blend of warm sweet spices including Star Anise, fennel, szechuan peppercorns, cinnamon and cloves. I like to add it to recipes such as 5-spice meatloaf, Chinese 5-spice beef stew and Clean Eating beef and broccoli Stir-fry for natural sweetness. 
  • Sambal Oelek or Sriracha: To give this stir-fry a little spicy kick I added in Sambal Oelek, which is made by the same company that makes the famed sriracha sauce we all know and love. You can use either in it. I only added a teaspoon so the overall amount of heat is very slight. If you like spicy food, add more or serve additional hot sauce at the table. 
  • Lime: For acidity, I like the flavor of lime in this stir-fry. Substitute unseasoned rice vinegar if you prefer an easier alternative. 
  • Maple Syrup: I use maple for sweetness, but you can use sugar instead. 
  • Soy Sauce, tamari or coconut aminos: I like to pass the soy sauce to taste at the table. If you are following a gluten-free diet use tamari, and if you are following a legume free diet, use coconut aminos.  
  • Salt

How To Make Ginger Pork Stir-fry with Bok Choy

Here are the details about this recipe. The full printable recipe is below. The cooking is very fast, so make sure that you have your ingredients prepped, measured and at the stove before you start cooking! 

Pro Tips: Before You Begin

Skillet Or Wok

I have a wok, and if you have one, I recommend it for this recipe. It has the best amount of surface area to sear the ingredients without them becoming soggy.

I realize not everyone has a wok at home. This recipe fits into a large skillet too. Note that in step three when you add your veggies, the skillet will be very full at first. As you stir the bok choy will wilt down and it will be a more manageable amount of ingredients very quickly. 

High Heat

Use high heat to stir-fry so that the ingredients sear well. If you use lower heat (or do not fully preheat your skillet) the ingredients will let off juices as they cook and they will not brown as nicely. 

Cook the Aromatics First

cook the aromatics first

I used the scallion whites (and light green parts) and the ginger to season the oil before adding the pork. This will help spread their flavors through the stir-fry. This only takes a few seconds! Keep them moving with your spatula so they don’t burn. 

Cook The Pork with the Stir-fried Aromatics

the pork browning with the aromatics

To cook the pork through and to brown it well, I add it to the aromatics and immediately start breaking it up with a spatula. It will prevent the aromatics from getting too dark. Break it up and let it brown for several minutes. Note that this step will be faster in a wok.

Add Spices

the spices sprinkled over the pork

The spices will bloom in the hot oil when you add it before the veggies and liquid ingredients. I sprinkle the five spice, salt and hot sauce into the meat and stir it well before continuing. It will smell amazing! 

Add In Bok Choy And Remaining Stir-fry Ingredients

add the bok choy

Once the spices are stirred in and fragrant, stir in the bok choy, scallion greens, water chestnuts and the lime and maple syrup. Stir-fry it until the bok choy is wilted but still has nice crisp texture. This takes 2 or 3 minutes. Do not overcook it as it will become watery. 

Expert Tips and FAQs

How to Store Leftovers

Transfer leftovers to a large resealable container and keep refrigerated for up to three days.

How to reheat

Saute in a non-stick skillet over medium-high heat, covered. Remove lid and keep stirring often until the stir-fry is steaming hot. You may need to splash in a little water or broth to keep it from sticking or drying out.

Serving Suggestions

To keep the calories in check, you can serve this with Cauliflower Rice. We also like it over Chinese Egg Noodles like I have shown in the photos here. 

Serve with soy sauce (or tamari or coconut aminos) to give this great umami flavor. I also like a bit of spice so my husband and I added on Sambal Oelek at the table too. 

More Stir-Fry Recipes

three bowls of stirfry over noodles

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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close-up of white bowl with pork stir-fry over noodles

Ginger Pork Stir-fry with Bok Choy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: Katie Webster
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


This super speedy 15 minute ground pork stir-fry is mixed with fresh ginger, baby bok choy, scallions and Chinese Five Spice seasoning. Serve it over cauliflower rice for a paleo friendly meal, or toss with chinese egg noodles.


Units Scale
  • 1 tablespoon plus 1 teaspoon coconut oil
  • 1 bunch scallions, chopped, whites and green parts divided
  • 1 tablespoon finely grated or minced ginger root
  • 1 pound ground pork
  • 2 teaspoons Chinese 5-spice powder
  • 1 teaspoon Sambal Oelek or Sriracha, or more to taste
  • 1/2 teaspoon salt
  • 2 baby Bok choy, cores cut out, chopped into bite-sized pieces
  • 1 8ounce can chopped sliced water chestnuts, drained and chopped
  • 2 tablespoons lime juice
  • 1 tablespoon maple syrup, preferably dark
  • Soy Sauce, tamari or coconut aminos for serving
  • Additional Sambal Oelek or Sriracha for serving


  1. Heat oil in a large heavy bottomed skillet or wok over high heat. Add scallion whites and ginger, and stir fry until fragrant, 30 to 90 seconds. Add pork, and cook, crumbling with a spatula until the pork is completely cooked through and crumbled, 4 to 5 minutes.
  2. Dust 5 spice, Sambal Oelek (or Sriracha) and salt over the pork and stir to coat.
  3. Add bok choy, water chestnuts, lime juice, maple and the reserved scallion greens and stir to combine. Cook, stirring until steaming hot and mixed together, 2 to 3 minutes.


Substitute one half of a medium Bok Choy for baby bok choy if unavailable.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: Asian


  • Serving Size: 1 1/2 cup
  • Calories: 383
  • Sugar: 5 g
  • Sodium: 396 mg
  • Fat: 26 g
  • Saturated Fat: 12 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Protein: 22 g
bowl of stir-fry with text overlay