Paleo Stir Fried Pork with Vegetables
Savor the flavors of this Paleo Stir Fried Pork with Vegetables, a vibrant and nutrient-packed dish that’s perfect for a quick, wholesome meal. Tender slices of pork are marinated in a savory blend of coconut aminos, sesame oil, and arrowroot powder, creating a naturally gluten-free and soy-free base. This stir fry features an array of colorful veggies, including red bell peppers, zucchini, carrots, and broccoli, cooked until tender-crisp for maximum freshness and flavor. Aromatic garlic, ginger, and green onions elevate the dish, making every bite irresistibly fragrant. Ready in just 30 minutes, this easy recipe is ideal for busy weeknights. Serve on its own or over cauliflower rice for a complete Paleo-approved meal, and don’t forget to sprinkle on some toasted sesame seeds for a delightful finishing touch!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 3 tbsp Coconut aminos
- 1 tbsp Arrowroot powder
- 2 tbsp Sesame oil
- 3 pieces Garlic cloves
- 1 tbsp Fresh ginger
- 1 large Red bell pepper
- 1 medium Zucchini
- 1 large Carrot
- 2 cups Broccoli florets
- 2 stalks Green onions
- 0.5 tsp Sea salt
- 0.25 tsp Black pepper
- 2 tbsp Avocado oil (or coconut oil)
- 1 tsp Optional: toasted sesame seeds
Instructions
Thinly slice the pork tenderloin against the grain and place it in a bowl.
In a small bowl, mix 2 tablespoons of coconut aminos, 1 tablespoon of arrowroot powder, and 1 tablespoon of sesame oil. Pour this marinade over the pork slices and toss to coat. Let marinate for 10 minutes while preparing vegetables.
Mince the garlic cloves and finely grate the ginger. Cut the red bell pepper, zucchini, and carrot into thin matchstick-sized strips. Separate the broccoli florets into small bite-sized pieces. Thinly slice the green onions, keeping the white and green parts separate.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Once hot, add the marinated pork slices in a single layer. Cook for 2-3 minutes on each side until browned and cooked through. Remove the pork from the skillet and set aside.
In the same skillet, add the remaining avocado oil. Add the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
Add the bell pepper, zucchini, carrot, and broccoli florets to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the cooked pork to the skillet along with the remaining 1 tablespoon of coconut aminos, 1 tablespoon of sesame oil, sea salt, and black pepper. Toss everything together and stir-fry for another 1-2 minutes until evenly coated and heated through.
Remove the skillet from heat and garnish the stir fry with the green parts of the green onions and, if desired, toasted sesame seeds.
Serve immediately. Enjoy this Paleo stir fry on its own or over a bed of cauliflower rice for a complete meal.
Nutrition Facts
Calories |
1405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 14.0 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 5481 mg | 238% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 33.4 g | ||
| Protein | 123.9 g | 248% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 230 mg | 18% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 3166 mg | 67% | |
*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.
