Sticky Pork Stir-Fry
This post contains affiliate links
When you need a fast, flavorful dinner, and are tempted to order take out, make this instead. Even if you start with frozen meat, you can have this on the table in under 30 minutes.
I love to make this with ground pork, but you can use ground beef, chicken, bison, whatever you have. You can also use fresh vegetables, of course, but the idea here is fast and easy and those mixed bags of stir-fry vegetables you find in the freezer aisle of your grocery store are just too convenient to pass up!
To keep this recipe paleo, you need to use coconut aminos instead of soy sauce or any sort of bottled stir-fry sauce. My favorite coconut aminos is from Thrive Market. If you haven’t tried Thrive, I highly suggest you give it a try. If you use this link, you will receive 40% off your first order. That’s on top of the already reduced prices Thrive offers everyday.
Ok, back to the recipe. I really don’t have much more to say other than that I think you should make this. I just served this to 14 family members and it was universally loved!
Sticky Pork Stir-fry
Ingredients
- 1 lb. ground pork
- 2 bags frozen stir fry vegetables 12-16 oz. bags
- 1/2 cup orange juice
- 1/4 cup coconut aminos
- 1/3-1/2 cup maple syrup and/or honey to taste
- 1 tsp. garlic powder
- 1 tsp. ground ginger
- 1/2 tsp. sea salt or to taste
- red pepper flakes to taste
Instructions
- Heat a large heavy skillet over medium high heat. Add pork and break up with a spatula.
- Meanwhile, in either another pan or the microwave, heat vegetbles until defrosted
- Also while the pork is cooking, mix up the sauce ingredients in a large measuring cup.
- Sprinkle a little salt on the pork and continue to cook until it starts to get some browned, crispy bits.
- Now add in the vegetables and the sauce and cook until everything is heated through and the sauce has begun to thicken, about 5 minutes. You can reduce the heat to a simmer and let this go for a while if you need to. Add crushed red pepper if desired.
- I like to serve this over simple steamed white rice or cauliflower rice. It would also be good over finely shredded cabbage or rolled up in cabbage leaves sort of like the Asian favorite, lettuce wraps.