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+ servings

Pot Sticker Stir-Fry


  • 1 Tbsp coconut oil (or another high temp oil)
  • 2 -3 medium carrots, peeled and finely diced
  • ½ onion, chopped
  • 6-8 oz shiitake mushrooms, stemmed and sliced thin
  • fine grain sea salt + black pepper
  • 4 garlic cloves, minced
  • 1 Tbsp finely grated ginger
  • 2 lbs ground pork
  • 1 small Napa cabbage, cut in half and thinly sliced crosswise
  • 3 Tbsp coconut aminos (or low-sodium soy sauce)
  • 1 Tbsp rice vinegar
  • 1 ½ tsp fish sauce
  • 1 Tbsp toasted sesame oil
  • 3-4 scallions, thinly sliced (green and white parts)


  • In a 12-inch (or larger) skillet over medium heat, warm the oil (I used my wok)
  • Add the carrots, onion, mushrooms, and pinch of sea salt. Sauté for 3 to 5 minutes, or until the onions are soft and the mushrooms are pliable
  • Add the ginger and garlic, and stir for ~ 30 seconds or until fragrant
  • Add the pork, along with another pinch of salt and a grind or two of black pepper, breaking up the meat as it cooks
  • Increase the heat to medium-high, and cook for ~ 5 minutes, or until the pork is no longer pink
  • Using a slotted spoon, transfer the meat to another platter, leaving the liquid in the pan
  • Add the cabbage to the pan, along with another pinch of salt, and sauté for 3 - 5 minutes or until the cabbage has wilted.
  • Lower the heat to medium and add the ground pork back. Stir to combine
  • Stir in the coconut aminos, rice vinegar, and fish sauce.
  • Remove the skillet from the heat. Taste and adjust seasonings
  • Finish with a drizzle of sesame oil and a generous sprinkle of scallions