In a medium bowl, toss the pork strips with 0. 5 tbsp (75 ml) of olive oil, minced garlic, and ginger.
Set aside to marinate while you prep the other .
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.
Heat the remaining 1. 5 tbsp (75 ml) 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.
Using a slotted spoon, remove the pork from the wok and place it in a clean bowl.
Add the sliced carrots to the hot wok and stir-fry for 2-3 minutes until they begin to soften.
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.
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.
Serve immediately for the best texture and flavor.
Cut your vegetables into uniform sizes to ensure they cook evenly and everything is perfectly crisp-tender at the same time.
