Korean Spicy Pork & Vegetable Stir-Fry

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Korean · 40 min · Pork · gluten-free, dairy-free, low-carb, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1/2 lb Pork loin or pork shoulder
• 1 Bell peppers (red, yellow, or green)
• 1 Zucchini
• 1 Carrots
• 2 Garlic cloves
• 1 inch piece Ginger root
• 1 1/2 tbsp Coconut aminos
• 1/2 tbsp Sesame oil
• 1/2 tsp Red pepper flakes
• 1 Green onions
• to taste Salt
• to taste Black pepper

Method (tap to check — screen stays awake)

1. Slice the pork into thin strips. Mince garlic and ginger. Slice bell peppers, zucchini, and carrots into thin strips. Chop green onions.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add pork strips and cook until browned, about 5-7 minutes.
3. Add minced garlic and ginger to the skillet; sauté for 1 minute until fragrant.
4. Add sliced vegetables to the skillet. Stir-fry for 5-7 minutes until vegetables are tender but still crisp.
5. Pour coconut aminos over the stir-fry. Add red pepper flakes, salt, and black pepper. Toss everything to coat evenly.
6. Cook for an additional 3-5 minutes until flavors meld and pork is cooked through.
7. Remove from heat. Garnish with chopped green onions.
8. Serve hot, optionally with cauliflower rice for a complete paleo-friendly meal.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook