Low Carb Stir-Fried Pork with Vegetables
Elevate your weeknight dinner with this flavorful and healthy Low Carb Stir-Fried Pork with Vegetables. Packed with tender pork tenderloin, vibrant broccoli, red bell peppers, zucchini, and mushrooms, this dish is a colorful and nutritious favorite. Marinated in a savory blend of low-sodium soy sauce, garlic, and ginger, the pork is quickly stir-fried to perfection, locking in delicious, protein-rich flavor. The crisp-tender vegetables are stir-fried in coconut oil with a hint of sesame oil and red chili flakes for a perfectly balanced dish that's both satisfying and keto-friendly. Ready in just 30 minutes, this easy stir-fry recipe is perfect for busy weeknights or healthy meal prep. Garnished with fresh green onions, it’s a wholesome, low-carb delight that the whole family will love!
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 3 tablespoons Soy sauce (low sodium)
- 3 whole Garlic cloves
- 1 tablespoon Ginger
- 200 grams Broccoli florets
- 1 large Red bell pepper
- 1 medium Zucchini
- 150 grams Mushrooms
- 2 tablespoons Coconut oil
- 1 teaspoon Sesame oil
- 0.5 teaspoon Red chili flakes
- 2 stalks Green onions
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Slice the pork tenderloin into thin strips, approximately 1/2 inch thick.
In a small bowl, combine 2 tablespoons of soy sauce with grated garlic and ginger. Add the pork slices to the bowl and marinate for 10 minutes while preparing the vegetables.
Chop the broccoli into bite-sized florets, slice the red bell pepper into thin strips, cut the zucchini into half-moons, and slice the mushrooms.
Heat 1 tablespoon of coconut oil in a large wok or skillet over medium-high heat. Once hot, add the marinated pork and stir-fry for 3-4 minutes until just cooked through. Remove the pork and set aside.
In the same wok, add 1 more tablespoon of coconut oil. Add the broccoli and red bell peppers, cooking for 2 minutes while stirring frequently. Next, add the zucchini and mushrooms, and cook for an additional 2-3 minutes until the vegetables are tender but still crisp.
Return the cooked pork to the wok. Add the remaining 1 tablespoon of soy sauce, sesame oil, red chili flakes, salt, and black pepper. Toss everything together and stir-fry for another 2 minutes to allow the flavors to meld.
Transfer to a serving dish. Garnish with chopped green onions before serving.
Serve immediately and enjoy your low-carb stir-fried pork with vegetables!
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 5942 mg | 258% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 25.7 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 212 mg | 16% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4182 mg | 89% | |
*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.
