Stir-fries are my fallback when I don’t feel like inventing something elaborate — they’re reliable, fast, and forgiving. Tossing a mix of meat and vegetables into a hot skillet with a few simple seasonings almost always produces a satisfying meal. This Pork and Cabbage Stir-Fry is one I put together for a quick lunch and kept making because it tasted so good. It’s especially handy if you’re following Whole30 or just want a clean, easy weeknight dinner that comes together in under 30 minutes.
If you like the flavor combination in this skillet, try my pork cabbage dumplings for a different preparation that highlights the same ingredients in a dumpling wrapper.
- 1/2 lb ground pork
- 1/4 white onion, thinly sliced
- About 1/4 head green cabbage, thinly sliced
- 1 cup sliced mushrooms (any variety you prefer)
- 2 tbsp olive oil
- 1/2 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp organic tamari or coconut aminos for a Whole30-friendly option
- Kosher salt and freshly ground black pepper, to taste
- Warm a large skillet over medium-high heat and add the olive oil. Add the ground pork and sliced onion. Break the pork into small pieces with a spatula and cook until browned and no longer pink, about 4–6 minutes. Season lightly with kosher salt and black pepper while cooking.
- Stir in the sliced cabbage and mushrooms, then drizzle the sesame oil over the pan. Continue to sauté for 2–3 minutes, tossing often so the vegetables soften but still retain a little crispness.
- Pour in the rice vinegar and tamari (or coconut aminos). Stir well to combine and cook for another minute so the flavors meld. Taste and adjust seasoning, adding a pinch more salt or a splash more tamari if needed.
- Remove from heat and serve immediately. If you like heat, top with crushed red pepper flakes or a drizzle of sriracha (skip the sriracha if you’re strictly Whole30).
This recipe is intentionally simple and flexible — it’s perfect for busy weeknights and for clearing out odds and ends from your fridge. Try these small adjustments to make the dish your own:
- Protein swaps: Ground turkey, chicken, or lean beef work well in place of pork.
- Veggie additions: Bell peppers, grated carrot, or snap peas add color and texture. Add quicker-cooking veggies toward the end so they stay crisp.
- Aromatics: For extra flavor, add minced garlic and grated ginger when browning the pork.
- Serving ideas: Serve over steamed rice, cauliflower rice for a low-carb option, or alongside simple steamed greens.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet to preserve texture.
This stir-fry is a reliable, flavorful plate that’s Whole30-friendly with the simple swap to coconut aminos. It’s quick to make, easy to scale up, and forgiving if you want to improvise with whatever you have on hand.