Gluten Free Pork Stir-Fry with Vegetables
This colorful, high-heat stir-fry delivers tender pork tenderloin and a rainbow of crisp vegetables — broccoli, snap peas, red bell pepper, and carrot — all tossed in a glossy, savory-sweet sauce that comes together in minutes. The key swap that makes this work without wheat is tamari in place of conventional soy sauce, which carries all the same deep, umami-rich flavor without any gluten hiding in the bottle. A light cornstarch coating on the pork locks in moisture and helps the sauce cling beautifully to every slice, so nothing tastes like a compromise. The sauce itself — built from tamari, rice vinegar, honey, sesame oil, and fresh ginger — is bright and balanced, thickening right in the wok into something that coats every bite. Stir-frying over high heat keeps the vegetables vibrant and just-tender rather than soggy, which means you get real texture and color on the plate. Served over steamed white rice with a scatter of sesame seeds, this is a weeknight dinner that feels genuinely satisfying and feeds four without much fuss.
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Learn more →Ingredients
4 servings
For the pork
- 1 lb pork tenderloin, sliced ¼-inch thick against the grain
- 1 tbsp cornstarch
- ¼ tsp salt
- ¼ tsp black pepper
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1 tsp fresh ginger, finely grated
For the stir-fry
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, cut into 1-inch pieces
- 2 cups broccoli florets, cut into bite-sized pieces
- 1 cup snap peas, trimmed
- 1 medium carrot, thinly sliced on the diagonal
- 3 scallions, white and green parts separated, thinly sliced
- 2 cloves garlic, minced
- ¼ cup chicken broth
For serving
- 2 cups cooked white rice, for serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, rice vinegar, honey, sesame oil, 1 tsp cornstarch, and grated ginger until smooth. Set the sauce aside.
- 2
In a medium bowl, toss the pork slices with 1 tbsp cornstarch, salt, and black pepper until evenly coated. Let the pork rest for 10 minutes at room temperature while you prep the vegetables.
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