Pork Stir-Fry with Garlic Ginger Sauce
A quick and flavorful stir-fry featuring tender pork strips, crisp vegetables, and a savory garlic-ginger pan sauce.
Ingredients
1½ Tbsp tallow or butter (for cooking)
¾ lb pork shoulder or loin, thinly sliced into strips
Salt and pepper, to taste
½ tsp garlic powder
½ cup chopped bell pepper (red or green)
½ cup sliced zucchini
2 cloves garlic, minced
1 tsp ginger paste
1½ Tbsp soy sauce (or coconut aminos)
1 tsp rice vinegar
¼ tsp red pepper flakes (optional)
¼ cup chicken broth (no sugar added)
1 tsp sesame oil (for flavor, not cooking)
Optional: 1 tsp olive oil (cold drizzle for finishing)
1 Tbsp chopped scallions or cilantro (for garnish)
Macronutrients
Protein: 70g
Fat: 54g
Carbs: 10g
Preparation
Season sliced pork (¾ lb) with salt, pepper, and garlic powder (½ tsp). Let sit at room temperature for 10 minutes while preparing vegetables.
Heat tallow or butter (1½ Tbsp) in a heavy skillet or wok over medium-high heat. Add pork in batches and sear for 1–2 minutes per side until browned. Remove and set aside.
In the same pan, add chopped bell pepper (½ cup) and sliced zucchini (½ cup). Sauté for 2–3 minutes until slightly tender but still crisp.
Add minced garlic (2 cloves) and ginger paste (1 tsp), and cook for 30 seconds until fragrant.
Return pork to the skillet. Stir in soy sauce (1½ Tbsp), rice vinegar (1 tsp), red pepper flakes (¼ tsp, if using), and chicken broth (¼ cup). Simmer for 1–2 minutes until the sauce reduces slightly and coats the pork and vegetables.
Drizzle with sesame oil (1 tsp) and toss to combine. Serve hot, garnished with scallions or cilantro and a light drizzle of olive oil (1 tsp) if desired.
24” box
Fun one!