Tired of the same old weeknight meals? Let’s break out the Instant Pot for a stir-fry that’s anything but boring! This recipe transforms humble pork neck into tender, savory strips, perfectly balanced with the crispness of bell peppers and the unique texture of bamboo shoots. A touch of sweetness from stevia and a tangy kick from rice vinegar create a sauce that coats every single bite. It’s a lightning-fast, flavor-packed dish that proves you don’t need a wok to create a spectacular stir-fry. Get ready for your new go-to dinner!

Ingredients

• 1 lb / 450g pork neck, sliced into 2-inch / 5 cm strips
• ½ cup / 75g canned bamboo shoots, chopped
• 1 spring onion, finely chopped
• 1 large egg
• 3 tbsp / 45 ml vegetable oil, divided
• 2 red bell peppers, cored and sliced into thin strips
• 2 tbsp / 30 ml dark soy sauce
• 2 tbsp / 30 ml light soy sauce
• 1 tbsp / 15 ml rice vinegar
• ½ tsp / 2.5g salt
• ½ tsp / 1g stevia powder

Instructions

1. Directions
2. Marinate the Pork: In a medium bowl, combine the pork strips, egg, salt, and both dark and light soy sauces. Mix thoroughly until the pork is evenly coated. Cover and let it marinate for at least 15 minutes to absorb the flavors.
3. Sear the Pork: Set your Instant Pot to the “Sauté” function on high heat. Once it displays “Hot,” add half the vegetable oil. Carefully add half of the marinated pork in a single layer. Cook for 6-7 minutes, stirring occasionally, until browned and cooked through. Remove the cooked pork and set it aside. Repeat with the remaining oil and pork.
4. Sauté the Vegetables: Add the chopped bamboo shoots and sliced bell peppers to the now-empty inner pot. Sauté for 7-8 minutes, stirring frequently, until the peppers are tender-crisp.
5. Combine and Finish: Sprinkle the stevia powder and rice vinegar over the vegetables. Return the cooked pork to the pot. Add the finely chopped spring onions and stir everything together to combine. Continue to cook for another 2-3 minutes until everything is heated through and the sauce has slightly thickened.
6. Serve: Press the “Cancel” button to turn off the heat. Serve your delicious pork and bamboo stir-fry immediately.

Nutritional Information

• Per Serving:Calories: 302Total Fats: 15.5gNet Carbs: 5.3gProtein: 33gFiber: 1.3g

Pro Tips

• For easier slicing, place the pork in the freezer for 15-20 minutes until it’s firm but not frozen solid. This allows you to cut clean, even strips.
• Don’t overcrowd the pot when searing the pork. Cooking it in two batches ensures the meat browns properly rather than steams, developing a much richer flavor.
• Feel free to add other quick-cooking vegetables like snow peas, sliced mushrooms, or water chestnuts along with the bell peppers for extra crunch and nutrients.
• For a spicier kick, add a teaspoon of chili garlic sauce or a pinch of red pepper flakes along with the soy sauce in the marinade.

FAQ

Q: Can I use a different cut of pork for this Instant Pot stir-fry
A: While this recipe is designed for tender pork neck, you could substitute it with other quick-cooking cuts like pork loin or tenderloin, sliced thinly. Just be sure to adjust cooking time as needed to avoid overcooking.

Q: What other vegetables can I add to this pork and bamboo stir-fry
A: Feel free to add other quick-cooking vegetables for extra crunch and nutrients. The recipe suggests trying snow peas, sliced mushrooms, or water chestnuts along with the bell peppers.

Q: How do I make this stir-fry spicy
A: For a spicier kick, you can add a teaspoon of chili garlic sauce or a pinch of red pepper flakes to the pork marinade along with the soy sauce.

Q: Is this Instant Pot pork stir-fry recipe low-carb
A: Yes, this recipe is a great low-carb option. It uses stevia instead of sugar and has only 5.3g of net carbs per serving, making it suitable for many low-carb and keto diets.