Ground Pork and Cabbage 'Potsticker' Stir-Fry
Prep time
Cook time
Total time
Inspired by the flavors of a classic potsticker/gyoza filling and soy-ginger dipping sauce.
Recipe type: Main
Cuisine: Asian
Serves: 4
  • 1 tablespoon plus ¼ cup water, divided
  • ¼ teaspoon baking soda
  • 1 pound ground pork
  • 4 scallions/green onions, white parts minced; green parts sliced on bias and reserved for garnish
  • 4 tablespoons tamari or coconut aminos, divided
  • 3 tablespoons dry sherry, divided
  • 1 tablespoon minced fresh ginger, divided
  • 2 teaspoons minced garlic, divided
  • 1 tablespoon rice vinegar (unseasoned/no sugar)
  • 2 teaspoons fish sauce
  • 2 teaspoons xylitol or equivalent sweetener (optional)
  • 1 teaspoon toasted sesame oil
  • ½ teaspoon sriracha
  • ½ teaspoon xanthan gum* (optional)
  • 1 tablespoon unflavored gelatin* (optional)
  • ½ tablespoon avocado oil
  • 8 ounces mushrooms, cleaned and diced into 1" pieces
  • 4 ounces red bell pepper, seed and diced into ½" pieces (about ½ medium pepper)
  • 12 ounces shredded cabbage, green or napa (from a 1 lb head)
  • 2 teaspoons toasted sesame seed for garnish (optional)
  1. Combine 1 tablespoon water and baking soda in medium bowl. Add pork and toss to coat. Let sit at room temperature for 5 minutes. This simple step ensures that the ground meat stays tender after cooking (a great tip I learned from, but you can leave it out if you prefer.
  2. Whisk together 1 tablespoon tamari, 1 tablespoon dry sherry, ½ tablespoon ginger, 1 teaspoon garlic, and together in a small bowl. Add mixture to pork, along with the minced white part of the scallions, and stir to incorporate. Let sit at room temperature for 15 to 30 minutes.
  3. Prepare sauce: In a small bowl, whisk together remaining ¼ cup water, remaining 3 tablespoons soy sauce, remaining 2 tablespoons dry sherry, rice vinegar, fish sauce, xylitol (or other sweetener) if using, sesame oil, sriracha, and remaining ½ tablespoon of ginger and 1 teaspoon garlic. Sprinkle in xanthan gum (if using) and whisk vigorously to combine. Add gelatin and set aside. *The xanthan gum and gelatin help thicken the sauce and give it a silky mouthfeel, but you can leave them out if you prefer.
  4. Heat ½ tbsp avocado oil in a 12-inch nonstick skillet over high heat until just smoking. Add pork mixture to skillet, breaking up with wooden spoon, and cook without stirring for 1 minute.
  5. Continue to cook, stirring occasionally, until almost no pink remains, 4-5 minutes longer. Transfer mixture to a medium bowl and cover to keep warm. Remove remaining fat from skillet and reserve.
  6. In the now-empty skillet, add back 1 tablespoon reserved pork fat over medium-high heat until shimmering. Add mushrooms and red bell pepper and cook, stirring occasionally, until mushroom juices have evaporated and vegetables are lightly browned, about 5 minutes. Transfer to bowl with pork and keep covered.
  7. In the again-empty skillet, add 1 tablespoon of reserved pork fat over high heat until just smoking. Add shredded cabbage, and cook, turning occasionally with tongs, until spotty brown and crisp-tender, about 3-4 minutes. Transfer to bowl with pork and keep covered.
  8. Return empty skillet to stove over medium heat. Whisk reserved sauce and add to pan. Simmer for 1-2 minutes, until sauce is slightly thickened and reduced. Add reserved pork/vegetable mixture. Cook, turning with tongs to incorporate, until heated through, about 3-4 minutes. Garnish with reserved scallion tops and sesame seeds.
Nutritional info* per serving: 408 cal, 27 g total fat (59%), 14 g total carbs, 4 g fiber, 10 g net carbs, and 26 g protein. Please note that I do not count the sugar alcohols from xylitol in the total or net carbs.

*I use Living Cookbook 2015, along with package information and data from, to calculate the nutritional information for my recipes. Thus, I can make no guarantees as to the accuracy.
Recipe by Low Carb Sisters at