Soy-Free Stir-Fried Pork with Vegetables
Elevate your weeknight meals with this Soy-Free Stir-Fried Pork with Vegetables, a flavorful and allergen-friendly twist on the classic stir-fry. This vibrant dish pairs tender pork strips with a colorful mix of zucchini, carrots, broccoli, and red bell pepper, all stir-fried to perfection in avocado oil. The silky sauce, made from coconut aminos, rice vinegar, honey, and sesame oil, is entirely soy-free yet delivers the umami-rich taste you love. Enhanced with aromatic ginger and garlic, this quick and easy stir-fry comes together in just 35 minutes, making it ideal for busy families. Serve it over steamed rice or noodles for a wholesome, satisfying meal that's packed with fresh vegetables, rich flavors, and gluten-free goodness.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 medium Zucchini
- 1 large Carrot
- 1 medium Red bell pepper
- 2 cups Broccoli florets
- 3 large Garlic cloves
- 1 inch piece Ginger root
- 3 tablespoons Avocado oil (or other high-heat oil)
- 3 tablespoons Coconut aminos
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Thinly slice the pork tenderloin into bite-sized strips and set aside.
Wash and prepare the vegetables. Slice the zucchini and red bell pepper into thin strips, julienne the carrot, and cut the broccoli into small, even-sized florets.
Finely mince the garlic cloves and ginger root and set aside.
In a small bowl, whisk together the coconut aminos, rice vinegar, honey, sesame oil, cornstarch, and water to create the stir-fry sauce.
Heat a wok or large skillet over medium-high heat and add 1 tablespoon of avocado oil.
Once the oil is hot, add the sliced pork to the pan. Sprinkle with salt and pepper, and stir-fry for 3-4 minutes until browned and cooked through. Remove the pork from the pan and set aside.
Add the remaining 2 tablespoons of avocado oil to the pan. Add the minced garlic and ginger, stirring constantly for 30 seconds to release their aroma.
Add the carrots and broccoli to the pan and stir-fry for 2-3 minutes, followed by the zucchini and red bell pepper. Stir-fry the vegetables for another 2-3 minutes until they are crisp-tender.
Return the cooked pork to the pan, and pour the prepared stir-fry sauce over the ingredients. Toss everything together to evenly coat in the sauce and cook for another 1-2 minutes until the sauce thickens.
Remove the stir-fry from heat and serve immediately, either on its own or over cooked rice or noodles.
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.4 g | 93% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 5540 mg | 241% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 37.2 g | ||
| Protein | 123.0 g | 246% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 209 mg | 16% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3026 mg | 64% | |
*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.
