Keto Spicy Stir-Fried Pork
Elevate your weeknight dinner game with this Keto Spicy Stir-Fried Pork recipe, a bold and flavorful dish that’s low-carb and packed with protein. Tender, thinly sliced pork shoulder is stir-fried until perfectly browned, then tossed with vibrant bell peppers, spiralized zucchini noodles, and a tantalizing homemade sauce featuring soy sauce, sugar-free sriracha, rice vinegar, and sesame oil. Infused with the aromas of garlic and ginger and topped with sesame seeds, green onions, and optional cilantro, this quick 30-minute meal delivers a delightful kick of heat and umami. Perfectly tailored to keto diets, and easily customizable with coconut aminos for an extra keto-friendly twist, this recipe is a deliciously satisfying option for anyone looking to enjoy a spicy, healthy stir-fry.
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Recipe Information
Ingredients
- 500 g Pork shoulder (thinly sliced)
- 2 tbsp Coconut oil
- 3 cloves Garlic (minced)
- 1 tsp Fresh ginger (grated)
- 3 tbsp Soy sauce (or coconut aminos for strict keto)
- 2 tbsp Sriracha (sugar-free)
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 2 medium Zucchini (spiralized into noodles)
- 1 medium Bell pepper (thinly sliced)
- 2 stalks Green onions (sliced)
- 0.5 tsp Red chili flakes
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Sesame seeds (for garnish)
- 2 tbsp Fresh cilantro (chopped, optional)
Instructions
Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
Add the thinly sliced pork to the skillet and stir-fry for 5-7 minutes until browned and cooked through. Remove the pork from the skillet and set it aside.
In the same skillet, heat the remaining 1 tablespoon of coconut oil. Add the minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
Add the bell peppers to the skillet and cook for 2-3 minutes until they start to soften.
In a small bowl, whisk together soy sauce (or coconut aminos), sriracha, rice vinegar, sesame oil, red chili flakes, salt, and black pepper.
Return the cooked pork to the skillet, along with the spiralized zucchini noodles. Pour the sauce over the pork and vegetables.
Stir-fry everything together for an additional 2-3 minutes, tossing well to coat and ensuring the zucchini noodles are tender but not overcooked.
Remove the skillet from heat and transfer the stir-fry to serving plates.
Garnish with sliced green onions, sesame seeds, and fresh cilantro, if desired. Serve immediately.
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4083 mg | 178% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 15.5 g | ||
| Protein | 102.0 g | 204% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3224 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
