Soy-Free Spicy Pork Stir-Fry
Dive into a weeknight dinner that’s bursting with bold flavors and vibrant colors with this Soy-Free Spicy Pork Stir-Fry! This quick and easy recipe features tender pork tenderloin coated in arrowroot powder for a lightly crisp texture, wok-tossed with a medley of fresh veggies like bell peppers, snow peas, and carrots. The dish is elevated by a perfectly balanced soy-free sauce made with coconut aminos, chili paste, and a hint of sweetness from honey or maple syrup, making it a fantastic option for those avoiding soy. Ready in just 30 minutes, this wholesome stir-fry is ideal for busy evenings, and it’s gluten-free, dairy-free, and customizable for a range of dietary needs. Serve it over rice or cauliflower rice, and garnish with green onions and red pepper flakes for an extra kick of heat. Perfect for anyone craving a healthier take on a spicy stir-fry classic!
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Arrowroot powder (for coating)
- 2 tbsp Avocado oil (or any high-heat oil)
- 1 Red bell pepper, sliced
- 1 Yellow bell pepper, sliced
- 1 cup Snow peas, trimmed
- 1 Carrot, julienned
- 3 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 1 tbsp Chili paste (soy-free)
- 3 tbsp Coconut aminos (soy sauce alternative)
- 2 tsp Rice vinegar
- 1 tsp Honey (or maple syrup for a vegan option)
- 1 tsp Sesame oil (optional, for flavor)
- 2 Green onions, sliced (for garnish)
- 0.5 tsp Red pepper flakes (optional, for garnish)
Instructions
Slice the pork tenderloin into thin strips, about 1/4 inch thick, and pat them dry with a paper towel.
Toss the pork strips with the arrowroot powder until evenly coated. This helps to create a crisp exterior when cooked.
In a small bowl, mix together the chili paste, coconut aminos, rice vinegar, honey, and sesame oil (if using). Set the sauce mixture aside.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the pork in a single layer and cook for 2-3 minutes per side until browned and cooked through. Remove the pork from the pan and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the sliced bell peppers, snow peas, and carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Push the vegetables to the side of the pan and add the garlic and ginger to the center. Stir-fry for 30 seconds until aromatic, being careful not to burn them.
Return the cooked pork to the skillet and pour in the prepared sauce. Stir everything together until the pork and vegetables are evenly coated in the sauce.
Cook for an additional 1-2 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Serve immediately, garnished with sliced green onions and red pepper flakes for extra heat, if desired.
Nutrition Facts
Calories |
1217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 35.3 g | ||
| Protein | 120.8 g | 242% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 206 mg | 16% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 3285 mg | 70% | |
*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.
