This ground pork and bok choy stir fry is a simple, satisfying dish that comes together quickly and works perfectly over rice. The pork is cooked separately for deep, savory flavor, then tossed with crisp-tender bok choy at the end. Chili oil is optional, and it's also a great way to use up seasoned ground pork you may already have on hand!
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Why You'll Love This Recipe
- Big flavor, minimal effort: Ground pork cooks quickly and soaks up savory, spicy seasoning, while bok choy adds freshness and crunch.
- Perfect weeknight stir fry: Everything comes together in about 20 minutes with simple prep.
- Flexible and forgiving: Adjust the heat, swap in different greens, or serve it over rice, noodles, or even on its own.
- Balanced and satisfying: Savory pork, crisp vegetables, and just enough spice to keep things interesting without being overwhelming.
- Great for using what you have: This recipe works just as well with freshly cooked ground pork as it does with leftover seasoned pork.
About the Ingredients
Ground pork
Ground pork is ideal for stir fries because it cooks fast and stays juicy. A slightly higher fat content (70-80% lean) adds flavor and helps the pork brown nicely. You can use freshly cooked ground pork or already seasoned ground pork you have on hand (like dumpling or wonton fillings, or from dan dan noodles.)
This recipe is flexible and works well with ground pork, beef, chicken, or turkey as well.
Bok choy
Baby bok choy has tender stems and mild, slightly sweet leaves. Cooking the stems and leaves separately keeps everything crisp-tender instead of soggy.
Preserved mustard greens (Optional)
These finely chopped preserved vegetables (aka yá cài) add saltiness and umami. They're common in Chinese cooking but optional - the dish is still delicious without them.
Soy sauce & dark soy sauce
Soy sauce provides seasoning, while dark soy sauce adds depth and color. The dark soy is optional and mainly for appearance.
Shaoxing wine
Shaoxing wine enhances the savory flavor of the pork and helps balance the richness. If needed, dry sherry is a good substitute.
Chili oil (Optional)
Chili oil brings heat and aroma. Adjust the amount to suit your spice tolerance, or leave it out for a milder version.
Garlic
A small amount of garlic adds fragrance and rounds out the flavors without overpowering the dish.
How to Make Ground Pork & Bok Choy Stir Fry (Step-by-Step)
First, gather your ingredients:
Pork
- 8-10 oz ground pork (70-80% lean)
- (Optional) 1-2 oz preserved mustard greens (yá cài), finely chopped
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- ½-1 teaspoon dark soy sauce (optional, for color)
- 1-2 teaspoon neutral oil (optional, for crisping)
Vegetables
- 1 lb baby bok choy, stems and leaves separated
- 3 cloves garlic, finely chopped
Finishing Sauce
- 1-2 teaspoon chili oil, to taste
- 1 teaspoon sugar
Prep the bok choy
Rinse the bok choy thoroughly to remove any grit (especially near the base). Separate the stems from the leaves and cut the thicker stems into bite-size pieces. Keep the stems and leaves separate so they cook evenly.
Brown the ground pork
Using leftover ground pork (optional)
If you already have cooked, seasoned ground pork (such as dumpling or wonton filling, or another savory pork mixture), you can skip the pork cooking step. Simply reheat the pork in the pan before returning it to the bok choy in the final step.
Heat a wok or large skillet over medium-high heat. Add the oil if using, then add the ground pork. Cook, breaking it up, until it's browned and starting to crisp in spots.
Season the pork
Stir in the chopped preserved mustard greens (yá cài), Shaoxing wine, soy sauce, and dark soy sauce. Cook for 3-4 minutes until fragrant and well combined. Transfer the pork mixture to a bowl and set aside.
Stir fry the bok choy
In the same pan, add a small splash of oil if the pan looks dry. Add the bok choy stems and stir fry for 1-2 minutes until they're just starting to soften. Add the bok choy leaves and cook until wilted and glossy.
Return the pork and finish
Return the pork to the pan. Add the chili oil and sugar. Toss everything together and cook for 1-2 minutes until heated through and the flavors come together.
Taste and serve
Taste and adjust seasoning if needed. Remove from heat and serve with rice or noodles!
Storage & Reheating
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating:
Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. You can also reheat in the microwave in short intervals, stirring in between to avoid drying out the pork or overcooking the bok choy.
Frequently Asked Questions
Can I use leftover seasoned ground pork?
Yes. This recipe works well with freshly cooked ground pork or already seasoned ground pork. If using leftovers, simply reheat the pork before adding it back to the bok choy at the end.
Is this dish spicy?
Not necessarily. Chili oil is optional, so you can keep the dish mild or add heat to taste.
What can I use instead of bok choy?
Napa cabbage, choy sum, or Chinese broccoli all work well. Just adjust cooking times based on how thick the stems are.
Can I make this ahead of time?
You can cook the pork ahead of time and store it separately, then stir fry the bok choy and combine everything just before serving for the best texture.
Can I freeze this dish?
Freezing isn't recommended, as bok choy tends to become watery and soft when thawed.
Can I use a different protein?
Yes. Ground beef, chicken, or turkey all work well in this stir fry. Just keep in mind that leaner meats may cook faster and benefit from a bit more oil.
Ground Pork & Bok Choy Stir Fry
This ground pork and bok choy stir fry is a quick, satisfying dish with deep, savory flavor and crisp-tender vegetables. The pork is cooked separately to build flavor, then tossed with bok choy at the end so everything stays fresh and vibrant. Chili oil is optional, and the recipe works just as well with freshly cooked or already seasoned ground pork.
Ingredients
Pork
- 8–10 oz ground pork (70–80% lean)
- 1–2 oz preserved mustard greens (yá cài), finely chopped (optional)
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- ½–1 teaspoon dark soy sauce (optional, for color)
- 1–2 teaspoon neutral oil (optional, for crisping)
Vegetables
- 1 lb baby bok choy, stems and leaves separated
- 3 cloves garlic, finely chopped
Finishing Sauce
- 1–2 teaspoon chili oil (optional, to taste)
- 1 teaspoon sugar
Instructions
- Prep the bok choy
Rinse the bok choy thoroughly to remove any grit. Separate the stems from the leaves and cut the stems into bite-size pieces. Keep the leaves separate. - Cook the pork
Heat a wok or large skillet over medium-high heat. Add the oil if using, then add the ground pork. Cook, breaking it up, until lightly browned and starting to crisp. - Season the pork
Stir in the preserved mustard greens (if using), Shaoxing wine, soy sauce, and dark soy sauce. Cook for 3–4 minutes until fragrant and well combined. Remove the pork from the pan and set aside. - Stir fry the bok choy
In the same pan, add a small splash of oil if needed. Add the bok choy stems and stir fry for 1–2 minutes until just starting to soften. Add the leaves and cook until wilted and glossy. - Return the pork and finish
Return the pork to the pan. Add the chili oil (if using) and sugar. Toss everything together and cook for 1–2 minutes until heated through. - Serve
Taste and adjust seasoning if needed. Serve hot with rice or noodles and garnish with green onions if desired.
Notes
- Using pre-seasoned ground pork: This recipe works well with freshly cooked ground pork or already seasoned pork. If using pre-cooked pork, simply reheat it before adding it back to the bok choy.
- Preserved mustard greens: Optional but add great umami. If omitted, you may want to add an extra teaspoon of soy sauce to taste.
- Heat level: Chili oil is optional — leave it out for a mild dish or add more to taste.
- Vegetable swaps: Napa cabbage, choy sum, or Chinese broccoli all work well.
- Texture tip: Cooking the pork separately helps it brown properly and keeps the bok choy from getting watery.
- Protein swaps: Ground beef, chicken, or turkey can be used instead of pork. Leaner meats may need a little extra oil to prevent sticking.
Nutrition Information:
Yield: 2 Serving Size: ⅓ of dishAmount Per Serving: Calories: 285Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 70mgSodium: 780mgCarbohydrates: 8gNet Carbohydrates: 6gFiber: 2gSugar: 4gSugar Alcohols: 0gProtein: 18g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
More Delicious Ground Pork Recipes
If you love cooking with ground pork, here are a few more easy, flavorful recipes to try:
- Savory Ground Pork with Napa Cabbage - A simple, comforting stir fry with tender napa cabbage and savory ground pork! This is perfect for weeknight dinners.
- Ground Pork Stir Fry - A quick and versatile ground pork stir fry that comes together fast with pantry ingredients.
- King Oyster Mushroom Stir Fry with Ground Pork - Meaty king oyster mushrooms paired with ground pork for a satisfying, umami-packed dish.
- Pork and Shiitake Mushroom Dumplings - Juicy ground pork and shiitake mushrooms wrapped in dumpling skins, it's great for make-ahead meals or special occasions.
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