Whole30 Stir-Fried Pork with Vegetables
Elevate your healthy eating with this Whole30 Stir-Fried Pork with Vegetables recipe, a vibrant and nutrient-packed dish that's bursting with flavor. Tender strips of boneless pork loin are quickly stir-fried to perfection and paired with a colorful medley of veggies, including crisp broccoli, sweet red bell pepper, zucchini, and carrots. A tangy sauce made with coconut aminos, toasted sesame oil, garlic, and ginger brings the dish to life, while optional red pepper flakes add a hint of heat. Ready in just 30 minutes, this recipe is perfect for busy weeknights and is entirely Whole30-compliant. Serve it as is or over cauliflower rice for a hearty and wholesome meal that’s gluten-free, dairy-free, and packed with fresh ingredients your family will love.
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Recipe Information
Ingredients
- 1 lb boneless pork loin
- 0.25 cup coconut aminos
- 1 tbsp toasted sesame oil
- 3 cloves fresh garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 2 medium zucchini, sliced into half-moons
- 2 cups broccoli florets
- 1 cup carrots, julienned
- 3 green onions, sliced
- 2 tbsp avocado oil
- 0.25 tsp red pepper flakes (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Cut the boneless pork loin into thin strips and set aside.
In a small bowl, whisk together the coconut aminos, sesame oil, minced garlic, and grated ginger. Set aside for later use.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat.
Add the pork strips to the skillet and season with salt and black pepper. Stir-fry the pork for 5-6 minutes or until cooked through and lightly browned. Remove the pork from the skillet and set aside.
Add the remaining 1 tablespoon of avocado oil to the skillet. Stir in the broccoli florets, carrots, red bell pepper, and zucchini. Cook for 5-7 minutes, stirring frequently, until the vegetables are crisp-tender.
Return the cooked pork to the skillet with the vegetables. Pour the coconut aminos mixture over the pork and vegetables, stirring well to coat everything evenly.
If desired, sprinkle a pinch of red pepper flakes for added heat. Cook for an additional 2 minutes, allowing the sauce to heat through and flavors to meld.
Remove from heat and garnish with sliced green onions before serving.
Serve immediately as is or over cauliflower rice for a complete Whole30-compliant meal.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 2757 mg | 120% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 36.9 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3963 mg | 84% | |
*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.
