Savory Ocean Kelp and Pork Stir Fry

If you’re searching for a weeknight dinner that is lightning-fast, packed with a unique savory flavor, and incredibly satisfying, you’ve just found your new favorite recipe. This stir-fry features tender kelp, often called the “vegetable of the sea,” paired with savory ground pork. Don’t be intimidated if you’ve never cooked with kelp before! This dish is wonderfully simple to prepare, taking just about ten minutes from start to finish. The cooking process is a straightforward stir-fry, resulting in a delightfully savory and umami-rich flavor that isn’t spicy or overwhelming. The unique, slightly chewy texture of the kelp combined with the richness of the pork creates a truly memorable meal that is both healthy and comforting. It’s the kind of dish that will have you reaching for a second bowl of rice.

Before you start, let’s gather all your ingredients. Having everything prepped and ready to go is the key to a successful stir-fry, especially one this quick! Here’s what you’ll need:

• Hydrated Kelp: 250g (about 9 oz). You can find this in the refrigerated or frozen section of most Asian supermarkets. It often comes in pre-cut strips or sheets. If you can only find dried kelp (kombu), simply rehydrate it in warm water for about 15-20 minutes until it becomes pliable, then slice it.
• Ground Pork: 50g (about 1/4 cup). This adds a wonderful savory depth. For an alternative, ground chicken, turkey, or even a plant-based meat crumble would also work beautifully.
• Scallions: 5g (about 1-2 stalks), finely chopped. Also known as green onions.
• Water: A splash (about 2-3 tablespoons).
• Peanut Oil: 1 tablespoon. Any neutral cooking oil like canola, vegetable, or avocado oil is a perfect substitute.
• Salt: 3g (about 1/2 teaspoon), or to taste.
• Light Soy Sauce: 15g (about 1 tablespoon). Be sure to use light or all-purpose soy sauce, not dark soy sauce, as the flavor is lighter and saltier. For a gluten-free option, tamari is an excellent replacement.
• Chicken Bouillon Powder: A pinch (about 1/4 teaspoon), optional. This is a common ingredient used to add a quick boost of umami flavor. You can omit it or use a tiny dash of MSG if you prefer.

Ready to cook? This process moves quickly, so get your wok or a large skillet ready. Here are the simple steps to create this delicious dish:

1. Take your hydrated kelp, give it a good rinse under cool water, and then slice it into thin, noodle-like strips.
2. Have your ground pork measured and ready in a small bowl.
3. Prepare your finely chopped scallions.
4. Place your wok or skillet over medium-high heat. Add the peanut oil and let it heat up until it shimmers slightly. Add the ground pork and stir-fry, breaking it up with your spatula, until it’s cooked through and lightly browned. Toss in the chopped scallions and stir for about 30 seconds until they release their fragrance. Now, add the prepared kelp strips to the skillet. Stir everything together evenly for about a minute. Pour in the light soy sauce and the splash of water. Give it a good stir, bring it to a gentle simmer, and let it cook for 2-3 minutes, or until the kelp is tender to your liking. Finally, season with salt and the optional chicken bouillon powder. Give it one last stir to combine everything.
5. Transfer the finished dish from the skillet to a serving plate.
6. The result is an incredibly delicious and aromatic meal, ready to be enjoyed.

I absolutely adore making this dish when I’m short on time but craving something wholesome and flavorful. The taste is a wonderful surprise—the kelp soaks up the savory sauce and the essence of the pork, creating a flavor that is deeply oceanic and satisfying without being fishy. Its texture is tender with a slight, pleasant chew, which contrasts perfectly with the soft ground pork. Served over a bed of fluffy steamed rice, it becomes a complete and comforting meal that feels both nourishing and special. I truly hope you give this simple recipe a try. It’s a fantastic way to introduce a new and healthy ingredient into your kitchen repertoire. Let me know how it turns out for you in the comments below