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

Ground Pork Stir-fry with Ginger & Bok Choy

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: Asian


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.



  • 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
  • ½ teaspoon salt
  • 2 baby Bok choy, cores cut out, chopped into bite-sized pieces
  • 1 8-ounce 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.


  • 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
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