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Finished stir fry in white bowl with wooden chop sticks and small bowl of toasted sesame seeds on the side.
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Pork Stir Fry

Tender pork stir-fried with bok choy, bell pepper, onion, cashews, and seasonings. Quick and easy weeknight meal, ready in under 30 minutes. Delicious and healthy. Great meal for the low carb and keto lifestyle.
Course Main Course
Cuisine Chinese
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 4
Calories 285kcal
Author Anne Clark

Equipment

  • Wok or large saute pan
  • measuring spoons
  • measuring cup(s)

Ingredients

  • 2 Tablespoons Extra virgin olive oil
  • 1-½ pounds Pork shoulder, boneless pork chops, or tenderloin thinly sliced
  • 1 Medium red bell pepper, thinly sliced
  • 1 Green onion, thinly sliced
  • 1 teaspoon Fresh ginger, finely minced
  • cup Raw cashews
  • ½ teaspoon Garlic powder
  • Sea salt and black pepper, to taste
  • 1 Bunch baby Bok choy, leaves separated
  • 3 Tablespoons Toasted sesame oil
  • 2 Tablespoons Tamari, or coconut aminos*, or low sodium soy sauce
  • 2 Tablespoons Optional: toasted sesame seeds, for garnish

Instructions

  • Heat the olive oil in a wok or a large frying pan with high sides over medium-high heat. Add the pork and cook, stirring occasionally, until the pork is nicely browned on all sides, around 3-4 minutes.
  • Add bell pepper, green onion, ginger, cashews, and garlic powder. Stir fry the veggies until they become crisp-tender, around 2-3 minutes.
  • Add the bok choy, sesame oil, and tamari. Continue to stir fry until the bok choy wilts and the other ingredients are coated, approximately 1-2 minutes. Taste the mixture and add salt and black pepper, if needed.
  • Remove from heat and transfer to individual serving plates. Garnish with toasted sesame seeds, if desired, and serve immediately. Enjoy!
  • *Nutritional information for this recipe is based on using tamari, rather than coconut aminos or soy sauce.

Notes

Versatile Recipe -  You can use sliced boneless pork chops, sliced pork tenderloin, or sliced pork roast.  If you don’t want to use pork, you can substitute sliced chicken or shrimp.  Eat this stir fry all by itself, or serve with a side of rice, cauliflower rice, or inside lettuce cups.
Best Cut of Pork - The best cut of pork for stir fry is one that is tender and can be easily sliced into thin strips. Pork tenderloin and pork loin are both great options for those who prefer leaner cuts of meat, while pork shoulder and pork belly are ideal for those who like their meat a bit more fatty and flavorful.
Make Ahead - Stir fry is a dish that is typically best enjoyed fresh and hot, as it can lose its texture and flavor if stored for too long. But you could go ahead and slice the pork and chop the vegetables the day before. You can also measure out the ingredients in advance. Store everything in separate containers in the fridge, then cook the next day.
Storing Leftovers - To keep your leftovers, store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 285kcal | Carbohydrates: 7g | Protein: 10g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 23mg | Sodium: 551mg | Potassium: 286mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2221IU | Vitamin C: 52mg | Calcium: 46mg | Iron: 2mg