Quick, low-carb Asian Pork Stir Fry packed with flavour, protein, and vitamin C. A healthy, diabetes-friendly meal ready in 20 minutes.
Prep Time | 15 mins |
Cook Time | 3 mins |
Meal Type | Dinner |
Servings | 2 |
Carbs | 4 g |
Low carb eBooks and eCookbooks:
Why you'll love this recipe:
Key ingredients:
Pork Shoulder or Loin:
A lean source of protein to keep you full and energised.
Red Capsicums:
High in vitamin C, these boost immunity and add natural sweetness.
Garlic & Ginger:
Flavour-packed aromatics with anti-inflammatory benefits.
Butter Mushrooms:
Low-carb and rich in antioxidants to support overall health.
Sesame Seeds:
Add crunch and healthy fats to this nutritious dish.
Low Carb Asian Pork Stir Fry
No need for Asian take out, this sexy stir fry is way quicker to prep and cook than waiting for home delivery!
Ingredients
Pork Marinade:
- ½ tbsp water
- ½ tsp cornstarch
- 1 tsp coconut oil
- ½ tsp Chinese cooking wine
- ½ tsp oyster sauce
- ½ tsp light soy sauce
- 300 g pork shoulder or loin, sliced into ½ strips
Stir Fry:
- 1 tbsp coconut oil
- 2 medium red capsicums, deseeded and sliced into strips
- 1 garlic clove, finely diced
- ½ tsp ginger, grated
- 100 g butter mushrooms, sliced
- ½ tbsp Chinese cooking wine, also called Shaoxing
- ½ tsp sweetener, e.g Stevia
- ½ tsp dark soy sauce
- 1 green spring onions, sliced
- ½ tsp white sesame seeds
- ½ tsp black sesame seeds
COOK MODE
Instructions
- In a bowl, combine the water, cornstarch, coconut oil, Chinese cooking wine, oyster sauce and light soy sauce. Add the pork strips and mix well to coat, then set aside.
- Heat a wok or deep frying pan over high heat until smoking. Add ½ tablespoon of coconut oil and the marinated pork. Stir-fry for 2-3 minutes, until the pork is lightly browned around the edges. Remove the pork from the wok and set aside on a paper towel to drain.
- Using the same wok, reduce the heat to medium-high. Add ½ tablespoon of coconut oil and capsicum, and fry for 30 seconds to 1 minute. Add the garlic, ginger and mushrooms, and cook for further 3-4 minutes until the mushrooms are soft.
- Add the Chinese wine to deglaze the wok. Stir for 10 seconds, then return the pork to the wok along with the stevia and dark soy sauce.
- Stir-fry for another 20 seconds over high heat. Divide the stir fry between two bowls and garnish with spring onions and sesame seeds before serving.
Notes
If you do not have a wok, a large frying pan will be suitable. To make this suitable for FODMAP or gluten-free, switch the recipe to use gluten-free cornstarch, gluten-free oyster sauce and gluten-free light and dark soy sauce. If you can’t find Chinese cooking wine (sometimes call Shaoxing) in your supermarket, you can substitute this with dry sherry. Store leftovers in an airtight container in the fridge for 2 days.
Nutrition (per serve)
Net Carbs: 4gProtein: 33gFat: 10gFiber: 2gCalories: 179kcal
Gets a tick of approval quick and easy was a bonus
Love to hear it Robert 👍
Quick, easy and approved — that’s exactly what we’re after. Thanks for sharing! – DD Team