Being 6 months pregnant has me more motivated than ever to eat nutrient dense foods.  But by the end of the day, my back’s a little sore, my feet are a little tired, and I’m pretty much not excited by spending any longer than 30 minutes in the kitchen.
 
Enter my usual fav:  a one-dish meal that takes under 30 minutes start to finish, AND makes leftovers to scoop into bowls for the next day’s lunches.  Win-win-win!
 

 
We LOVE the flavors of potstickers, and I used to totally make a meal out of them.  Mom- you reading!? 
 
But with the whole fried wrapper situation and not a ton of veggies involved, I never felt super great about it.  We usually added a salad on the side, but that’s just one more dish to put together and not always enticing on a busy weeknight.
 
This dish has checked all the boxes for us, but mainly because it’s full of veggies, superfoods (hello ginger & garlic!) and tons of protein.  AND it all cooks in one big skillet so it’s super easy to throw together, and even easier to clean up.
 
I love the Asian flavors, and love it even more with a hefty pinch of sesame seeds over top (or even some of the Trader Joe’s Bagel Seasoning- that stuff is amazing!) and plenty of sliced green onions.  Hot sauce usually gets dashed all over the top of mine, and we’re all set with a hearty and nutritious dinner we can both feel good about.
 
 
Getting plenty of Omega-3s in from healthy sources has been a priority for me during my pregnancy, so I was super excited to throw a ton of wild caught shrimp into this dish.  
 
Not a seafood fan?  You can totally stick to just pork, but I really do love the flavor combination of using both!
 
I hope you enjoy this one-dish meal, whether you’re on a Whole30 or just eating clean on a busy weeknight!  Serve it over white rice if there are carb-lovers in your family, or keep it simple with a “Potsticker Bowl”!  This makes great meal prep lunches too.
 
Enjoy!
 

 

Print Recipe
5 from 2 votes

Potsticker Stir Fry | PALEO, Whole30

Servings: 4
Calories: 412kcal

Ingredients

  • 1 tbsp avocado oil coconut oil, or ghee
  • 1 lb ground pork*
  • 1/2 lb shrimp, peeled & deveined, and chopped into bite-sized pieces
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp dried ginger
  • 1/4 tsp black pepper
  • 10 oz shredded cabbage with carrots (I buy the organic bag mix from Trader Joes)
  • 1 tbsp coconut aminos
  • 1/2 tsp fish sauce
  • 1/4 cup cilantro, minced
  • 2 green onions, sliced

Garnish: sliced green onion, sesame seeds

Instructions

  • Heat the cooking fat in a large skillet over medium to medium-high heat.  Add the pork, shrimp, garlic, and spices and cook for about 5 minutes or until the pork is browned.
  • Add the cabbage and carrots to the skillet and continue to stir and cook until the cabbage is just softened.
  • Stir in the coconut aminos, fish sauce, cilantro, and green onions.  Adjust the seasoning to your taste, adding salt or more coconut aminos if you like.
  • Top with your choice of garnish (we like lots of green onions & sesame seeds, plus a dash of hot sauce!) and serve hot.

Notes

  • You can use just shrimp, or just pork in this recipe to suite your tastebuds & preference, but the combination of both is SO good and worth a try!!

Nutrition

Calories: 412kcal | Carbohydrates: 6g | Protein: 32g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 225mg | Sodium: 953mg | Fiber: 2g | Sugar: 2g | Iron: 3mg
Filed   one dish meals, pork, seafood, Whole 30