Sizzling Stir-Fried Pork with Low-Carb Veggies: A Quick, Flavorful Dinner Idea.
Craving a delicious and healthy stir-fry that won’t weigh you down with carbs? Try this stir-fried pork with a mix of vibrant, low-carb vegetables like bell peppers, zucchini, and mushrooms.
Ingredients:– 1 lb pork tenderloin or pork shoulder, thinly sliced– 1 red bell pepper, sliced– 1 yellow bell pepper, sliced– 1 medium zucchini, sliced into half-moon– 1 cup mushrooms, sliced– 2 tbsp olive oil (or coconut oil for a different flavor)
– 2 cloves garlic, minced– 1 tbsp fresh ginger, grated (optional)– 2 tbsp soy sauce or coconut aminos (for a gluten-free option)– 1 tbsp rice vinegar– 1 tsp sesame oil (optional, for extra flavor)– Salt and pepper to taste– A sprinkle of sesame seeds or green onions for garnish (optional)
Prepare the Ingredients: Slice the pork thinly against the grain. Prepare the bell peppers, zucchini, and mushrooms by cutting them into even-sized pieces for a uniform stir-fry.
Cook the Pork: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced pork and stir-fry for 5-7 minutes, until browned and cooked through. Remove the pork from the skillet and set it aside.
Stir-Fry the Vegetables: In the same skillet, add the remaining olive oil. Toss in the garlic and ginger (if using) and stir-fry for about 30 seconds, until fragrant. Add the bell peppers, zucchini, and mushrooms, and stir-fry for 4-5 minutes, until the vegetables are tender but still crisp.
Combine the Pork and Veggies: Return the cooked pork to the skillet with the vegetables. Add the soy sauce, rice vinegar, and sesame oil. Stir well to coat everything in the sauce, cooking for an additional 1-2 minutes.
Serve and Garnish: Serve the stir-fry hot, garnished with sesame seeds or sliced green onions if desired.