Say goodbye to boring weeknight meals and hello to this incredibly fast and flavorful Pork Stir-Fry! In just 30 minutes, you can have a sizzling, savory dish on the table that’s bursting with fresh, crisp vegetables and tender strips of pork, all coated in a zesty, sugar-free sauce. It’s the perfect low-carb, high-protein meal that will satisfy your takeout cravings without any of the guilt.
Ingredients
• 16 oz / 454g pork loin, cut into thin strips
• 2 tbsp olive oil, divided
• 1 tsp minced garlic
• 1 tsp minced fresh ginger
• 2 tbsp low-sodium soy sauce
• 1 tbsp fresh lemon juice
• 1 tsp sesame oil
• 1 tbsp granulated erythritol (Swerve)
• 1 tsp arrowroot starch
• 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
Instructions
1. In a medium bowl, toss the pork strips with 0.5 tbsp of olive oil, minced garlic, and ginger. Set aside to marinate while you prep the other .
2. Whisk together the low-sodium soy sauce, lemon juice, sesame oil, erythritol, and arrowroot starch in a small bowl until the starch is fully dissolved. This will be your stir-fry sauce.
3. Heat the remaining 1.5 tbsp of olive oil in a large wok or skillet over high heat until it shimmers. Carefully add the marinated pork in a single layer and sear for 3-4 minutes, stirring occasionally, until browned and cooked through.
4. Using a slotted spoon, remove the pork from the wok and place it in a clean bowl.
5. Add the sliced carrots to the hot wok and stir-fry for 2-3 minutes until they begin to soften.
6. Toss in the broccoli florets, red bell pepper strips, and scallions. Stir-fry for 1-2 minutes, then cover and steam for another minute until crisp-tender.
7. Return the cooked pork to the wok with the vegetables. Pour the prepared sauce over everything and stir continuously for 3-5 minutes, until the sauce thickens and beautifully coats every ingredient.
8. Serve immediately for the best texture and flavor.
Nutritional Information
• 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
Pro Tips
• For a perfect sear, ensure your wok is screaming hot before adding the pork and avoid overcrowding the pan. Cook in batches if necessary.
• Cut your vegetables into uniform sizes to ensure they cook evenly and everything is perfectly crisp-tender at the same time.
• Feel free to customize your veggies! Sliced mushrooms, snap peas, or baby corn would all be delicious additions.
• Double the sauce recipe and store half in the fridge for up to a week for an even faster meal next time.
FAQ
Q: Can I use a different cut of pork for this stir-fry
A: Yes, while pork loin is excellent, you can also use pork tenderloin or boneless pork chops. The key is to slice the meat thinly against the grain to ensure it stays tender and cooks quickly.
Q: What can I substitute for erythritol in the sauce
A: If you are not following a low-carb or sugar-free diet, you can replace the erythritol with an equal amount of honey, maple syrup, or brown sugar to sweeten the sauce.
Q: Can I add other vegetables to this recipe
A: Absolutely! This recipe is very customizable. Sliced mushrooms, snap peas, baby corn, or bok choy would all be delicious additions. Just be sure to cut all vegetables into similar sizes for even cooking.
Q: How do I store and reheat leftover pork stir-fry
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a skillet or wok over medium-high heat until warmed through. You can also microwave it, but the vegetables may lose some of their crispness.
