Ground Pork and Cabbage Stir Fry (20 Minute Dinner)
If you need a weeknight dinner that's fast, filling, and won't break the bank, this Ground Pork and Cabbage Stir Fry might just be the ticket. It comes together in well under 30 minutes, uses inexpensive ingredients, is high in protein and fiber, and tastes amazing over a bowl of rice.
Trust me, once you try this, it'll be on repeat in your weekly dinner rotation.
Why You'll Love This Ground Pork and Cabbage Stir Fry
This recipe checks all the boxes for busy weeknights:
- Super quick: Ready in less than 30 minutes
- Budget-friendly: Ground pork and cabbage are cheap and cheerful
- Simple ingredients: Nothing fancy here, just pantry staples
- Flexible: Serve it over rice, noodles, or eat it on its own
- Family-approved: The sweet and savory (not spicy) sauce is a hit with everyone
What You Need to Make Ground Pork and Cabbage Stir Fry
Equipment:
You only need a few key tools make this stir fry.
- A large wok or skillet: You need space to toss everything without it spilling over. I like using a large stainless steel wok.
- A good spatula: A flat-edged spatula helps you scrape up all those flavorful bits. I use metal, but if you're using a nonstick pan, make sure to use something that doesn't scratch. (Silicone or wood).
- Cutting board and sharp knife: For chopping the veggies & aromatics.
Ingredients:
- Ground Pork: Lean ground pork is perfect for stir fries. It browns well, isn't too greasy, and soaks up all the flavors from the sauce. You can swap it for ground chicken, turkey, or plant-based meat if you prefer.
- Cabbage: Green cabbage is the star vegetable here. It's crunchy, filling, and super affordable. As it cooks, it gets tender but still keeps some bite.
- Corn: I love throwing some frozen corn into the mix to add little sweet juicy nuggets throughout.
- Garlic & Ginger: They give this stir fry that punchy flavor that makes it so good.
- Black pepper: It adds a really nice kick to the pork without making this stir fry spicy.
- Soy sauce for saltiness
- Dark soy sauce: Mostly for color, but it also adds an almost molasses flavor too.
- Mirin for sweetness
- Maple syrup or honey to balance everything out
- Toasted sesame oil for that nutty finish
- Toasted sesame seeds & green onions: To garnish
How to Make Ground Pork and Cabbage Stir Fry
Step 1: Prep Everything First
The key to any stir fry is having everything ready before you start cooking. Slice your cabbage and onions, mince your garlic and ginger, and measure out your sauce ingredients. This makes the actual cooking super smooth.
Step 2: Brown the Pork
Heat your wok or large skillet over medium-high heat and add a bit of neutral oil. Add the ground pork and spread it out in an even layer. Here's the trick: don't touch it for 2-3 minutes. Let it sit so it gets a great brown crust. That's where all the flavor is.
Step 3: Cook the Vegetables
After you break up the pork a bit, push it to one side and add your onions. Let them cook for a minute, then toss in the cabbage. It'll look like a ton of cabbage at first, but don't worry (it wilts down a lot).
Step 4: Add the aromatics & sauce
Toss in the garlic and ginger and let them get fragrant for about 30 seconds. Then add the frozen corn and all your sauce ingredients. Keep cooking and tossing until the cabbage is tender and everything is coated in that glossy sauce.
Step 5: Serve It Up
Serve your ground pork and cabbage stir fry over rice and top with sliced green onions and toasted sesame seeds.
Tips for the Best Results
- Use high heat: Stir fries are best cooked quickly. High heat will help your pork get nicely browned and cook the cabbage quickly without it turning to mush.
- Don't overcrowd your pan: If your pan is too small, the pork won't brown and everything will kinda just steam. If all you have is a small pan, you can cook this in batches.
Serving Ideas
While rice is the classic choice, here are some other ways to serve it:
- Cauliflower rice if you're going low carb
- Rice noodles or ramen
- Quinoa for extra protein
- Lettuce wraps for something lighter
Variations
- Add more veggies: Bell peppers, snap peas, or mushrooms would all be great here
- Adjust the sweetness: Add more or less maple syrup depending on what you like
- Make it spicy: Throw in some red pepper flakes or sriracha if you want heat
How to Store Ground Pork and Cabbage Stir Fry
This stir fry is perfect for meal prep. Store it in an airtight container in the fridge for up to 4 days. Just reheat it in a skillet or microwave when you're ready to eat. The flavors actually get better after a day in the fridge. (I call this "fridge cooking!")
Frequently Asked Questions
Yep! Ground chicken, turkey, or beef would all work great. You could even use crumbled tofu for a vegetarian version.
You can! It stores well in the fridge for up to 4 days. The flavors actually develop more as it sits.
Mirin adds a bit of sweetness and acidity. To replicate it, you can substitute with a splash of rice vinegar and a bit of extra maple syrup or honey.
Yes, but the cabbage texture might change a bit. It'll still be good though!
I hear ya. I love a bit of heat too! Try adding red pepper flakes, sriracha, or chili oil.
Bell peppers, snap peas, mushrooms, broccoli, or carrots would all be delicious. Just adjust cooking times based on what you add.
Why Ground Pork and Cabbage Are a Perfect Pairing
Pork and cabbage have been used together in cuisines around the world for good reason. The richness of the pork complements the mild sweetness and crunch of cabbage perfectly. From stir fries to Eastern European dishes, this combo is a time-tested winner.
Cabbage also wilts down and absorbs flavors really well, making it the perfect vehicle for the savory-sweet sauce in this recipe.
Common Mistakes to Avoid
- Moving the pork too soon: Give it a minute to develop a nice crust
- Overcooking the cabbage: It should be tender but still have some texture
- Not prepping ahead: Stir fries cook fast, so have everything ready before you start
- Using too much oil: A little goes a long way, especially with lean pork
More Easy Weeknight Dinner Ideas
Looking for more quick and delicious dinner inspiration? Try these recipes:
- One-Pot Kimchi Carbonara
- Sticky Gochujang Chicken Stir Fry
- Quick Tuna Pasta with Green Beans
- Weeknight Creamy Sausage and Leek Pasta
Ground Pork and Cabbage Stir Fry (20 Minute Dinner)
Equipment
- Large skillet or wok
- Cutting board and knife
- Spatula or large spoon
Ingredients
- 1 teaspoon oil avocado, sunflower, or any neutral oil
- 450 grams ground pork lean
- 10 grinds black pepper
- 50 grams onion sliced into 1 inch long, 3mm wide strips
- 450 grams green cabbage sliced into 1 inch long, 1cm wide strips
- 6 cloves garlic minced or grated
- 1 inch ginger minced or grated
- 100 grams frozen corn
- 2 tablespoons mirin (rice wine)
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup or honey
- 1 tablespoon dark soy sauce
- 1 tablespoon toasted sesame oil
- 3 green onions sliced, for garnish
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- If you're planning to serve this with rice, get that cooking first!
- Prep all the veggies so you're ready to cook.
- Heat the neutral oil in a large skillet or wok over medium-high heat.
- Add the ground pork and spread it out to encourage browning. Don't move it around after spreading it out. Grind the black pepper over the pork
- After 2-3 minutes, turn the pork and break it up slightly. Move it to the side of the pan and add the sliced onion.
- Sauté the onion for 30-seconds to 1 minute, then add the cabbage and toss with the pork and onions.
- Add the minced ginger and garlic, and continue to cook, tossing, until the cabbage is wilted and the pork is cooked through - approximately 6 minutes.
- Add the frozen corn, along with all the liquid seasonings and continue to cook, tossing, for 4-5 more minutes or until the cabbage is tender and everything is coated in sauce. Cook it a bit longer if you want to reduce the sauce.
- Serve over steamed rice or noodles and garnish with sliced green onion and toasted sesame seeds.
