Teriyaki Pork Stir-Fry (Low Carb | Paleo | Whole 30)

Teriyaki Pork Stir-Fry (Low Carb | Paleo | Whole 30)

This teriyaki pork stir-fry is easy, delicious and ready in just 15 minutes. It’s slightly sweet, full of flavour and a healthy dinner to help you stay on track.

Quick, Easy & Yum…

I love Asian food. In fact, I love all types of food. But recently, I’ve been cooking it a lot of Asian food and have been working on some new recipes to add to our weekly dinners.

This EASY stir-fry is one of my fall back recipes for whenever I need a super quick meal, as it’s ready in just 15 minutes.

Versatile Ingredients…

Stir-fry’s are SO versatile. As long as you have a great Teriyaki Sauce recipe (like this one posted below), you can fry up pretty much any veggies and protein you have on hand, pour over the sauce, and you’ve got yourself a delicious and healthy dinner. I used:

  • Sesame Oil – I always use sesame oil in my Asian dishes, It adds so much flavour, but if you don’t have any, then it can be substituted for olive oil.
  • Pork – Other proteins that work well with stir-fry’s are chicken, shrimp, beef and tofu.
  • Broccoli – This is probably the most popular vegetable in my house. I eat it raw in salads (Broccoli Crunch Salad) or steamed, oven-baked or air-fried.
  • Spring onions – Also known as green onions in the U.S. I usually add a few at the end of my recipes to garnish, but this recipe requires them during the cooking process.
  • Red Bell Pepper – Even though peppers are quite low in carbs, you don’t want to add too many to dishes since it can quickly increase the total net carbs. I don’t like green pepper (at all) but whichever colour is your preference.

Teriyaki Sauce:

  • Coconut Aminos – This is a great alternative to soy sauce. Coconut aminos is gluten-free and soy-free.
  • Rice Wine Vinegar – Again, this ingredient is used in most of my Asian sauces. I have tried stir-fry’s using white wine vinegar instead, and I don’t recommend it.
  • Sweetener – This can be your preferred granulated sweetener. In America I always used Swerve/ Monkfruit, but in England I opt for the most readily avaiable sweetner, Erythritol.
  • Ginger – There is a massive difference in flavour between ground (dried) ginger and freshly grated ginger. I really thick the fresh ginger is perfect in this dish, but I will not judge you for using ground ginger instead.
  • Garlic – Like with the ginger, fresh garlic greatly improves the flavour of this dish. But, don’t worry about going out to the store if you only have dried garlic granules on hand, they will do just fine.
  • Xanthan Gum – A little of this thickening agent, goes a long way.

Reheat & Serving…

There are two methods to reheat this stir-fry:

  1. Microwave – Place the stir-fry in a microwave-safe bowl, and microwave for 2-3 minutes, stirring every minute, until heated through.
  2. Stove-Top – In a frying pan or wok, over a medium heat, reheat the stir-fry for 3-4 minutes, stirring often, until it is hot and heated through.

I serve this stir-fry with my 3-Ingredient Garlic Cauliflower Rice.

More Recipes You Might Like…

Teriyaki Salmon Bowl with Cauliflower Rice
Sticky Asian Meatballs
Thai Tuna Burgers with Asian Slaw
Chicken & Cabbage Stir-Fry

Teriyaki Pork Stir-Fry

This teriyaki pork stir-fry is easy, delicious and ready in just 15 minutes. It’s slightly sweet, full of flavour and a healthy dinner to help you stay on track.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Lunch, Main Course
Cuisine: Asian
Keyword: dairy free, keto, low carb, paleo, pork, stir fry, teriyaki
Servings: 4
Calories: 206kcal
Author: Anna – everydayketorecipes

Ingredients

Stir-Fry:

  • 1 tbsp (14 ml) sesame oil
  • 4 pork cutlets thinly sliced (1/4-inch/ 0.5cm thick)
  • 142g (2 cups) broccoli florets (sliced smaller if needed)
  • 100g (1 cup) mushrooms sliced
  • 1 small red bell pepper deseeded and sliced
  • 2 small spring onions diced
  • optional: 3 tbsp sesame seeds lightly toasted

Teriyaki Sauce:

  • 3 tbsp (45 ml) coconut aminos
  • 2 tsp rice wine vinegar
  • 2 tsp granulated sweetener (Erythritol/ Swerve / Monkfruit)
  • 1 tsp fresh ginger peeled and grated
  • 1 tsp fresh garlic minced
  • ¼ tsp xanthan gum
  • salt and pepper to taste

Instructions

  • In a small saucepan, over a low-medium heat. whisk all the teriyaki sauce ingredients together. Once it starts boiling take it off at the heat and whisk well, until smooth
  • In a wok or large frying pan, heat the sesame oil. Add the spring onions, mushroom, broccoli and bell pepper, and sauté for 3-4 minutes, stirring frequently, until the vegetables are crispy and tender. Transfer the veggies to a plate.
  • In the same wok/frying pan, add the pork, stirring frequently for roughly 3 minutes, until the pork is cooked through.
  • Add the veggies back to the pan and pour the sauce over all of it.
  • Stir well for 1 minute, until all evenly coated and warmed through.
  • Sprinkle with toasted sesame seeds (if desired).
  • Serve & Enjoy!

Nutrition Facts:
Servings:  4
Calories: 206
Fat:  8.4g
Carbohydrates: 7.5g
Fiber:  1.9g
Net Carbs:  5.6g
Protein:  24.2g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. 



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