Preparation time: 15 minutes Cooking time: 15 minutes Servings: 5

Ingredients

• Pork: 16 oz (454g) pork loin, cut into thin strips

• Oil: 2 tbsp olive oil, divided

• Aromatics: 1 tsp garlic (minced), 1 tsp fresh ginger (minced)

• Sauce Base: 2 tbsp low-sodium soy sauce

• Acid: 1 tbsp fresh lemon juice

• Flavoring: 1 tsp sesame oil

• Sweetener: 1 tbsp granulated erythritol (Swerve)

• Thickener: 1 tsp arrowroot starch

• Vegetables:

  • 10 oz (284g) broccoli florets

  • 1 carrot, peeled and sliced

  • 1 large red bell pepper, seeded and cut into strips

  • 2 scallions, cut into 2-inch pieces

Directions

1. Marinate the Pork: In a mixing bowl, combine the pork strips, 0.5 tbsp of olive oil, the minced garlic, and the minced ginger. Mix well to coat the meat.

2. Prepare the Sauce: In a separate small bowl, whisk together the soy sauce, lemon juice, sesame oil, granulated erythritol, and arrowroot starch until smooth.

3. Sear the Meat: Heat the remaining 1.5 tbsp of olive oil in a large nonstick wok over high heat. Add the pork strips and sear for roughly 3 to 4 minutes, or until cooked through.

4. Remove Meat: Using a slotted spoon, transfer the cooked pork into a clean bowl and set aside.

5. Cook Hard Vegetables: In the same hot wok, add the sliced carrot and cook for 2 to 3 minutes.

6. Cook Soft Vegetables: Add the broccoli, bell pepper strips, and scallions. Cover the wok and cook for 1 to 2 minutes to steam slightly.

7. Combine and Finish: Return the cooked pork to the wok and pour the prepared sauce over the mixture. Stir-fry everything together for 3 to 5 minutes, or until the sauce thickens and the vegetables reach your desired doneness.

8. Serve: Remove from heat immediately and serve.

Nutrition Facts (Per Serving)

• Calories: 315

• Net Carbs: 5.7 g

• Total Fat: 19.4 g

• Saturated Fat: 5.7 g

• Cholesterol: 73 mg

• Sodium: 438 mg

• Total Carbs: 8.3 g

• Fiber: 2.6 g

• Sugar: 3 g