Asian Pork Shoulder Stir Fry

This recipe was a nice combination of leftover pork and what we had laying around the house.  It turned out amazing, and I really hope to make it into part of our regular rotation.  We had slow cooked a pork shoulder last week, and still had a good deal left (while a good amount of it got slathered in our Potent Primal BBQ Sauce).  This was a nice and filling dinner that doubled for a great lunch, even cold.  As far as I’m concerned, being able to eat something that was prepared hot as a cold dish is the ultimate test.  Without further ado…

Asian Pork Shoulder Stirfry


  •  baby bok choy (about 10-12 of them)
  • 1 green onion, diced
  • 1 medium carrot, cut with a julienne peeler (about 1/3 cup)
  • 1 8oz can of water chestnuts, drained
  • 1/3 of a 10.58oz can of bamboo shoots, drained
  • 1.5 pounds of pork (previously slow-cooked), cut into small slices
  • 1 egg white
  • 2 teaspoons of ginger, divided evenly
  • 1/2 tablespoon almond butter
  • 1 tablespoon plus 2 teaspoons coconut aminos 
  • 1 tablespoon coconut oil
  • red pepper flakes, to taste


First thing we did was cut up our pork shoulder and marinate it.  If you have not yet cooked your pork, I’m sure this marinade would also work well with sliced, raw pork shoulder.  Cooking it down and then sauteing the vegetables in the juices would probably be a great flavor boost!

In a ziplock bag, we combined the pork, almond butter, 1 tablespoon coconut aminos, and teaspoon of ginger with the egg white.  I’ve heard and read that egg white and baking soda are great for tenderizing and marinating pork, but baking soda is unnecessary.  At least, we found it to be. We marinated for a few hours, but I’m sure anything beyond an hour (but less than 24) would be good.

Once you’ve marinated your meat (and cooked it if it was raw):

  1. Melt 1 tablespoon coconut oil in large pan (or wok if you have it)
  2. Saute bok choy for 1 minute
  3. Add water chestnuts and bamboo shoots and 2 teaspoon coconut aminos
  4. Saute for another 2 minutes
  5. Add carrots, green onion, and sprinkle with red pepper flakes
  6. Saute for 1 minute
  7. Add marinated pork and 1 teaspoon ginger
  8. Sprinkle more red pepper flakes (optional)
  9. Saute for 3-5 minutes, or until pork pieces are heated through

And done.  This was a great unexpected surprise for us, but we’re glad it turned out.  Please let us know how it turns out, or what you decide to do with the idea!  Also, don’t forget to follow us on twitter and Facebook.  Enjoy!