Defeat Diabetes

Asian Pork Stir Fry

2 mins read

This pork stir fry will provide you with plenty of satiating protein and will boost your vitamin C.

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! 
4.50 from 4 votes
Prep Time 15 minutes
Cook Time 3 minutes
Meal Type Dinner
Cuisine Asian
Servings 2
Dietary Dairy-free, Gluten-free, Keto

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

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: 2g
Keyword Capsicum, Pork, Stir fry
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