Sugar-Free Spicy Pork Stir-Fry
Discover the bold and flavorful world of this Sugar-Free Spicy Pork Stir-Fry—a perfect balance of tender pork, vibrant vegetables, and a kick of heat, all without added sugar. This quick and healthy recipe combines marinated pork strips, colorful bell peppers, broccoli, and carrots, stir-fried in a fragrant blend of garlic, fresh ginger, and red chili flakes. A light yet savory soy sauce and rice vinegar marinade ensures every bite is packed with umami goodness. With just 20 minutes of prep time and 15 minutes to cook, this dish is ideal for busy weeknights while keeping it wholesome and guilt-free. Serve it on its own or pair it with brown rice or quinoa for a satisfying and complete meal! Perfect for anyone seeking a low-sugar, nutrient-rich stir-fry with a spicy kick.
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 3 tablespoons Soy sauce (low-sodium, sugar-free)
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 2 teaspoons Cornstarch
- 4 cloves Garlic, minced
- 2 teaspoons Ginger, grated fresh
- 1 teaspoon Red chili flakes
- 1 medium Green bell pepper, sliced
- 1 medium Red bell pepper, sliced
- 2 medium Carrots, julienned
- 200 grams Broccoli florets
- 3 stalks Green onions, chopped
- 2 tablespoons Cooking oil (e.g., avocado or vegetable oil)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Slice the pork tenderloin into thin strips, about 1/4 inch thick, and set aside.
In a small bowl, whisk together 2 tablespoons of the soy sauce, the rice vinegar, and sesame oil. Add the cornstarch and stir to combine. Pour this mixture over the pork strips and marinate for 10 minutes while preparing the other ingredients.
Prepare the vegetables: slice the bell peppers, julienne the carrots, chop green onions, and separate the broccoli into bite-sized florets.
Heat 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat. Once hot, add the pork and stir-fry for 4-5 minutes, until no longer pink and lightly browned. Remove the pork from the pan and set aside.
Add the remaining 1 tablespoon of cooking oil to the pan. Toss in the garlic, ginger, and red chili flakes. Stir-fry for 30 seconds until fragrant.
Add the carrots and broccoli to the pan first, as they take longer to cook. Stir-fry for 2-3 minutes, then add the bell peppers and continue cooking for another 2 minutes.
Return the cooked pork to the pan and pour in the remaining 1 tablespoon of soy sauce. Toss everything together to combine and heat through, about 1-2 minutes.
Season with salt and black pepper to taste. Garnish with chopped green onions.
Serve immediately as is or alongside a whole grain like brown rice or quinoa for a complete meal.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 4555 mg | 198% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 18.6 g | ||
| Protein | 138.6 g | 277% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 269 mg | 21% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3614 mg | 77% | |
*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.
