I had some defrosted ground pork in the fridge that I needed to cook up but I had no fricking idea what I wanted to do with it. Correction.  I had a ton of ideas for what I could make (e.g. skinless gyoza , pork larb, meatballs) but I was too lazy to make anything too involved.

Inspired by this pork and shrimp lettuce wraps recipe, I decided to make a quick stir-fry with items in my fridge and pantry. I’ve cut back on cooking Asian dishes because all my favorite condiments are decidedly not Paleo – oyster sauce, soy sauce, hoisin sauce, mirin, seasoned rice vinegar, any store-bought Asian sauce/marinade. How the hell can I make Asian food taste right?  You need the right balance of sweet, savory, sour, and umami.

After looking at my pantry, I found some good replacement items. For umami flavor, fish sauce is great. Although Fitbomb likes to avoid soy products, I do have some wheat-free tamari on hand for savory and umami flavoring. (Coconut aminos are a great alternative for folks who want to go soy-free) To add some sour flavor, I have a variety of vinegars and some lemons/limes in my fridge.

Time to make Quick Ground Pork Stir-Fry!

Serves 4


  • 1-2 tablespoons coconut oil
  • 1 onion chopped finely in my mini-prep
  • 2 cups thinly sliced cremini mushrooms
  • 1 pound pasture raised ground pork
  • 3 garlic cloves squeezed through my garlic press
  • 1 inch knob of ginger grated on a microplane (I keep my ginger in the freezer)
  • 1-2 tablespoons fish sauce
  • 1 tablespoon coconut aminos or wheat-free tamari
  • 1-2 tablespoons apple cider vinegar
  • 4 cups pre-washed baby spinach
  • Diamond Crystal kosher salt
  • Freshly ground black pepper


  • All of my recommended kitchen tools are listed here.


I heated up some coconut oil in my skillet over medium-high heat.  Then I added the onion and once they were translucent, I threw in the mushrooms.   Once the vegetables cooked down, I put in the ground pork, garlic, and ginger.  I added the fish sauce, coconut aminos (or tamari), and vinegar (all the measurements above are estimations).   Once the sauces were mixed in, I added the spinach and stirred them around until they wilted.  I tasted for seasoning and added salt and pepper as needed.

A bowl of paleo and Whole30 quick ground pork stir fry.

I just scooped up the sir-fry and plopped it in a bowl and chowed down.  Yummy, but in the future, I’ll serve it with some cauliflower fried “rice.”

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


Quick Ground Pork Stir-Fry

5 from 5 votes
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings 4
I had some defrosted ground pork in my fridge and needed a quick and easy way to make it. Here's an awesome quick ground pork stir-fry!


  • 1-2 tablespoons coconut oil or fat of choice
  • 1 onion finely minced in a food processor
  • 2 cups cremini mushrooms thinly sliced
  • 1 pound ground pork
  • 3 garlic cloves minced
  • 1 inch knob of ginger microplaned
  • 1-2 tablespoons fish sauce
  • 1 tablespoon coconut aminos or wheat-free tamari
  • 1-2 tablespoons apple cider vinegar
  • 4 cups baby spinach
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
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  • Heat up the coconut oil in your skillet over medium-high heat. Add the onion and fry until translucent. Then throw in the mushrooms.
  • Once the vegetables are cooked down and the liquid has evaporated, put in the. ground pork, garlic, and ginger. Stir and cook the meat until it is no longer pink.
  • Add the fish sauce, coconut aminos, and vinegar. Once the sauces are mixed in, add the spinach and stir until the spinach is wilted.
  • Taste and adjust for seasoning. Serve with some cauliflower fried “rice.”


Calories: 365kcal | Carbohydrates: 7g | Protein: 22g | Fat: 28g | Fiber: 1g | Sugar: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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Recipe Rating


  1. 5 stars
    Quick, easy, delicious, satisfying and made me feel great
    I subbed ingredients for what I had. I used ground turkey and cucumbers/ radishes/ green onion instead of the mushrooms and onions. I added a little more fresh ginger and 3 Clive’s garlic. I guestimated coconut oil and tamari amounts…. I don’t like ACV so I used the juice of a whole line. I added a smathering of sea salt at the end. I didn’t have any pepper in the house. SO TASTEY! I scooped it up with cabbage leaves. This recipe is a winner.

    Any suggestions for Paleo approved fish sauce. I’m pregnant and the idea of tamari makes me queasy? Thanks!

  2. 5 stars
    I had a pound of pork that I needed to use and this recipe did not disappoint! Made exactly as written and it was delicious! Will go into our regular rotation because it’s super easy and versatile. Also my husband is a junk food junkie and he was completely blown away by the taste. Thank you for sharing your talents. You are really creative and I appreciate you!

  3. Just completed making this for a super filling and comforting Sunday night meal. I was looking for something super simple and this was it. I love ground pork. A couple changes-I added a chopped apple and the remains of the Dumpling Dipping Sauce (p.30) from ‘Let’s Go’. Going to serve with good ol’ cauliflower rice. No frills. Thanks for the simplicity. A keeper.