Low Carb Stir Fried Pork with Vegetables
Looking for a quick, flavorful, and healthy dinner option? This Low Carb Stir Fried Pork with Vegetables recipe is a game-changer for busy weeknights. Packed with tender pork strips and a vibrant medley of broccoli, bell peppers, zucchini, and snow peas, this dish is as nourishing as it is delicious. Infused with aromatic garlic, ginger, and a savory soy sauce-based stir fry sauce, every bite bursts with satisfying flavors. Ready in just 30 minutes, this gluten-free and keto-friendly meal is perfect for those looking to keep carbs low without compromising on taste. Garnish with green onions and sesame seeds for an elegant finishing touch, and enjoy a wholesome, restaurant-quality stir fry right at home. Make this wholesome favorite part of your low-carb recipe repertoire!
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 200 grams Broccoli florets
- 1 medium Bell pepper (red or yellow, sliced)
- 1 medium Zucchini (sliced)
- 100 grams Snow peas
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Coconut oil or avocado oil
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 1 teaspoon Sesame oil
- 0.5 teaspoon Red pepper flakes (optional, for heat)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions (sliced, for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Slice the pork tenderloin into thin strips, about 1/4 inch thick, and season lightly with salt and black pepper.
Prepare all the vegetables by cutting the broccoli into small florets, slicing the bell pepper into thin strips, slicing the zucchini, and trimming the ends off the snow peas.
In a small bowl, whisk together soy sauce, sesame oil, and red pepper flakes (if using) for the stir fry sauce. Set aside.
Heat 1 tablespoon of coconut or avocado oil in a large skillet or wok over medium-high heat.
Add the pork strips to the hot skillet and stir fry for 4-5 minutes, until cooked through and lightly browned. Remove from skillet and set aside on a plate.
Add the remaining tablespoon of oil to the skillet, then sauté the minced garlic and grated ginger for about 30 seconds, until fragrant.
Add the broccoli florets, bell pepper slices, zucchini, and snow peas to the skillet. Stir fry for 5-6 minutes, letting the vegetables become tender yet still crisp. Don't overcook them.
Return the cooked pork to the skillet and pour the stir fry sauce over everything. Toss to coat evenly and cook for 2 more minutes, ensuring the sauce heats through.
Taste and adjust seasoning as needed. You can add an extra dash of soy sauce or a sprinkle of salt, if desired.
Remove from heat and serve the stir fry immediately. Garnish with sliced green onions and sesame seeds, if desired.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 5959 mg | 259% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 18.0 g | ||
| Protein | 144.6 g | 289% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 273 mg | 21% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3857 mg | 82% | |
*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.
